Gouda cheese

Gouda cheese (/ˈɡaʊdə/, ˈɣʌudaː; Dutch: Goudse kaas, "cheese from Gouda") is a creamy, yellow, cow's milk cheese originating from the Netherlands.^[2] It is one of the most popular and produced cheeses worldwide.^[3][4] The name is used today as a general term for numerous similar cheeses produced in the traditional Dutch manner.^[5]

History

The cheese is named after the city of Gouda, South Holland^[6] because it was traded there. In the Middle Ages, Dutch cities could obtain certain feudal rights which gave them primacy or a total monopoly on certain goods. Within the County of Holland, Gouda acquired market rights on cheese, the sole right to have a market in which the county's farmers could sell their cheese.^{[citation needed]} All the cheeses would be taken to the market square in Gouda to be sold. Teams consisting of the guild of cheese-porters, identified by distinct differently coloured straw hats, carried the farmers' cheeses, which typically weighed about 16 kg (35 lb), in barrows. Buyers then sampled the cheeses and negotiated a price using a ritual bargaining system called handjeklap in which buyers and sellers clap each other's hands and shout out various prices. Once a price was agreed upon, the porters would carry the cheese to the weighing house and complete the sale.^[7][8] Modern Gouda had evolved by the Dutch Golden Age of the 17th century.^[9]

Cheesemaking traditionally was a woman's task in Dutch culture, with farmers' wives passing their cheesemaking skills onto their daughters. Most Dutch Gouda is now produced industrially. However, some 300 Dutch farmers still produce boerenkaas ("farmer's cheese"), which is a protected form of Gouda made in the traditional manner, using unpasteurised milk.

Process

Various sources suggest that the term Gouda refers more to a general style of cheesemaking rather than to a specific kind of cheese, pointing to its taste, which varies with age.^[10] Young (and factory-produced) Gouda has been described as having a flavour that is "lightly fudgy with nuts, but very, very, very mild", while a more mature farmhouse Gouda has a "lovely fruity tang" with a "sweet finish", that may take on "an almost butterscotch flavour" if aged over two years.^[11]

After cultured milk is curdled, some of the whey is drained and water is added to the batch. This is called "washing the curd"; it creates a sweeter cheese by removing some of the lactose, resulting in a reduction of lactic acid produced.^[12] About 10% of the mixture is curds, which are pressed into circular moulds for several hours. These moulds are the essential reason behind its traditional, characteristic shape. The cheese is then soaked in a brine solution, which gives the cheese and its rind a distinctive taste.^[13]

The cheese is dried for a few days before being coated with a yellow wax or plastic-like coating to prevent it from drying out. It is then aged, which hardens the cheese and develops its flavour. Dutch cheese makers generally use six gradations, or categories, to classify the cheese:

1. Young cheese (4 weeks)
2. Young matured (8–10 weeks)
3. Matured (16–18 weeks)
4. Extra matured (7–9 months)
5. Old cheese (10–12 months)
6. Very old cheese (12 months to 21 months)

As it ages, it develops a caramel sweetness and has a slight crunchiness from cheese crystals, especially in older cheeses. In the Netherlands, cubes of Gouda are often eaten as a snack served with Dutch mustard. Older varieties are sometimes topped with sugar or apple butter. Cubes of Gouda are commonly served as a snack along with beer in traditional Dutch Brown Bars.

Sensory and chemical properties

Chemical properties

The amount of moisture that is present in Gouda cheese plays an important part in determining its texture; cheeses that include higher moisture levels tend to be softer and more creamy, whilst cheeses that have a lower moisture levels tend to be stiffer and may develop a crystalline structure as they age. In most cases, Gouda cheese has a high moisture content, falling in the range of 40% to 50%.^[14]

A cheese's fat content not only contributes to its texture, but also contributes to its flavour, and affects its melting properties.^[15] The fat content allows for the transportation and release of flavour-enhancing chemicals, increasing the cheese's overall flavour profile. Gouda cheese has a variable fat content, typically ranging from 20% to 40%.^[16]

Certain aroma-active chemicals found in Gouda cheese are responsible for the cheese's distinctive flavour, which can be traced back to six components:

• Diacetyl
• 2-Methylbutanal
• 3-Methylbutanal
• Methional
• Ethyl butyrate
• Acetic acid^[14]

Casein (the primary protein found in cows' milk) is the predominant type of protein found in Gouda cheese, leading to the cheese's high protein content. During the manufacturing process, casein coagulates to create curds, contributing to the cheese's stiffness and overall structure.^[17]

Flavour

Gouda cheese is recognised for its diverse flavour profile. Depending on its age, Gouda cheese can exhibit a wide range of flavour qualities: from mild and creamy, to harsh and acidic. These flavours develop as Gouda cheeses reach the medium stage of maturation; showing extra whey, sour aromatics, and a somewhat cooked or milky essence are indicators of the cheese's increasing complexity.^[14] Matured Gouda has a rich, caramel-like flavour, developed after prolonged ripening, along with brothy and malty or nutty undertones.^[18] Depending on how long the cheese has been aged, the finish can range from silky to sharp.

Appearance and texture

Gouda cheese has a solid and springy texture.^[19] Young Gouda cheese often has a smooth, creamy texture and a pale ivory to light yellow colour. Over time, the cheese's appearance changes into a richer golden hue, and its texture becomes more crumbly and firm. Gouda cheese obtains a harder, crystalline appearance as it ages,^[20] where small crystals may be visible.^[21]

Nutritional value

Gouda is a dense, nutrient-rich dairy product characterized by a high concentration of food energy, lipids, and proteins. A 100-gram serving provides 356 calories, which is largely driven by its fat content of 27.44 grams. The lipid profile consists mostly of saturated fatty acids (17.61 grams), alongside 7.75 grams of monounsaturated fat and minor trace amounts of polyunsaturated fat. Like most aged cheesees, Gouda contains virtually zero carbohydrates, retaining only minimal residual sugars (2.22 grams) left over from the fermentation of lactose by lactic acid bacteria during the cheesemaking process.

The cheese serves as an excellent source of high-quality dietary protein, yielding nearly 25 grams per 100-gram portion. It is particularly rich in essential macrominerals; it contains 700 milligrams of calcium and 546 milligrams of phosphorus, both of which are critical to the structural maintenance of bone tissue. Because salt is heavily utilized during the brining phase to control bacterial growth and enhance flavor profile development, Gouda has a notably high sodium content, averaging 819 milligrams per 100 grams.

In terms of micronutrients, Gouda provides significant quantities of fat-soluble vitamins due to its milkfat retention. It delivers 165 micrograms of Vitamin A and trace amounts of Vitamin D and Vitamin E. It is also a notable source of B-complex vitamins, particularly Vitamin B12 (1.54 micrograms), which is naturally synthesized by ruminant digestive bacteria and concentrated during curd formation. Essential trace elements are also present, highlighted by 3.9 milligrams of zinc and 14.5 micrograms of selenium.

Protection

The term "Gouda" is not restricted to cheese of Dutch origin.^[22] However, "Boerenkaas", "Noord-Hollandse Gouda", and "Gouda Holland" are protected geographical indications in the European Union (EU).^[23][24] These cheeses can only be made in the Netherlands (although not only in the Dutch province of South Holland, in which Gouda is situated) and can only use milk produced by Dutch cows.^[25][26]

See also

• List of cheeses
• List of Dutch cheeses
• List of smoked foods

References

1. ^ "Cheese, Gouda or Edam". USDA Food and Nutrient Database for Dietary Studies 2021–2023. Agricultural Research Service. 2024-10-31.
2. ^ "Gouda noun". Merriam-Webster. Retrieved 2019-09-08.
3. ^ Howard, Hannah (2021-07-05). "Why Is Everyone So Sweet on Gouda Cheese Anyway?". The Cheese Professor. Retrieved 2024-04-28.
4. ^ Decadt, Hannes & De Vuyst, Luc (August 2023). "Insights into the microbiota and defects of present-day Gouda cheese productions". Current Opinion in Food Science. 52. doi:10.1016/j.cofs.2023.101044
5. ^ "European commission confirms protection for Gouda Holland". DutchNews.NL. 7 October 2010. Retrieved 7 October 2010.
6. ^ "Gouda | cheese". Encyclopædia Britannica. Retrieved 2018-06-07.
7. ^ Alkmaar cheese market - Cheese Bargaining. kaasmarkt.nl; Vereniging voor Vreemdelingenverkeer (VVV), NL.
8. ^ "Geschichte des Käses". Centrale Marketing-Gesellschaft der deutschen Agrarwirtschaft mbH (CMA). Archived 2006-06-13 at the Wayback Machine.
9. ^ "Gouda Holland PGI / Noord-Hollandse Gouda PDO". agriculture.ec.europa.eu. Retrieved 2023-10-05.
10. ^ "Gouda". Cheese.com. Retrieved 14 August 2014.
11. ^ Ridgway, Judy (2002). The Cheese Companion: The Connoisseur's Guide. 2nd ed. Apple. p. 103. ISBN 1-84092-339-3. Retrieved 9 December 2017.
12. ^ "Gouda: Making the Cheese". New England Cheesemaking Supply Company. Retrieved 14 August 2014.
13. ^ "Frisian Farms Small Batch Gouda: Our Process". Archived 1 March 2015 at the Wayback Machine. Retrieved 14 August 2014.
14. ^ Jo, Y.; Benoist, D.M.; Ameerally, A.; Drake, M.A. (March 2018). "Sensory and chemical properties of Gouda cheese". Journal of Dairy Science. 101 (3): 1967–1989. doi:10.3168/jds.2017-13637. PMID 29274971
15. ^ Carunchia Whetstine, M.E.; Drake, M.A.; Nelson, B.K.; Barbano, D.M. (February 2006). "Flavor Profiles of Full-Fat and Reduced-Fat Cheese and Cheese Fat Made from Aged Cheddar with the Fat Removed Using a Novel Process". Journal of Dairy Science. 89 (2): 505–517. doi:10.3168/jds.S0022-0302(06)72113-0. PMID 16428619
16. ^ "FoodData Central". fdc.nal.usda.gov. Archived 3 April 2019 at the Wayback Machine. Retrieved 2023-07-24.
17. ^ Hermans, Wesley J H; Fuchs, Cas J; Hendriks, Floris K; Houben, Lisanne H P; Senden, Joan M; Verdijk, Lex B; van Loon, Luc J C (1 April 2022). "Cheese Ingestion Increases Muscle Protein Synthesis Rates Both at Rest and During Recovery from Exercise in Healthy, Young Males: A Randomized Parallel-Group Trial". The Journal of Nutrition. 152 (4): 1022–1030. doi:10.1093/jn/nxac007. PMC 8971000. PMID 35020907
18. ^ Thompson, Natalia (2023-05-13). "What Does Gouda Cheese Taste Like?". Flavorful Home. Retrieved 2023-07-24.
19. ^ "Gouda - Cheese.com". www.cheese.com. Retrieved 2023-07-24.
20. ^ "Gouda | Everything you need to know about Gouda cheese | Castello | Castello". www.castellocheese.com. Retrieved 2023-07-24.
21. ^ Collins, Amanda (2021-10-11). "What Does Gouda Cheese Taste Like: An Exact Answer 2023". Good Tasting Meals. Retrieved 2023-07-24.
22. ^ "Kwaliteit Goudse kaas brokkelt af" (in Dutch). Nieuwsblad.be. Archived 2012-05-30 at the Wayback Machine. Retrieved 2007-12-11.
23. ^ "COMMISSION REGULATION (EU) No 1122/2010 of 2 December 2010 - entering a designation in the register of protected designations of origin and protected geographical indications (Gouda Holland (PGI))". Official Journal of the European Union.
24. ^ "Noord-Hollandse Gouda". Agriculture Quality Policy. European Commission. Archived 2008-03-03 at the Wayback Machine. Retrieved 2007-12-11.
25. ^ "Gouda Holland, Edam Holland to get protected status". DutchNews.nl. 2010-09-14. Retrieved 2013-11-14.
26. ^ "Dutch cheeses Edam Holland and Gouda Holland granted protected status | Press release". Government.nl. 2010-10-08. Retrieved 2013-11-14.

External links

• A collection of old pictures and drawings of Gouda. (A journey through the past)