Gouda cheese

Gouda cheese ("cheese from Gouda") is a creamy, yellow cow's milk cheese originating from the Netherlands. It is one of the most popular cheeses worldwide. The name is used today as a general term for numerous similar cheeses produced in the traditional Dutch manner.
History
The first mention of Gouda cheese dates from 1284, making it one of the oldest recorded cheeses in the world still produced today. The cheese is named after the city of Gouda, South Holland, not because it was produced in or around that city, but 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. 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 , 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 prices. Once a price was agreed upon, the porters would carry the cheese to the weighing house and complete the sale. Modern Gouda had evolved by the Dutch Golden Age of the 17th century.
Cheesemaking traditionally was a woman's task in Dutch culture, with farmers' wives passing their cheesemaking skills on to 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. Young (and factory-produced) Gouda has been described as having a flavour that is "lightly fudgy with nuts, but very, very, very mild", while the same source describes a more mature farmhouse Gouda as having a "lovely fruity tang" with a "sweet finish", that may take on "an almost butterscotch flavour" if aged over two years.
After cultured milk is curdled, some of the whey is then drained and water is added. This is called "washing the curd", and creates a sweeter cheese, as the washing removes some of the lactose, resulting in a reduction of lactic acid produced. 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.
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, then it is aged, during which process the cheese changes from semi-hard to hard. Dutch cheese makers generally use six gradations, or categories, to classify the cheese:
Young cheese (4 weeks)
Young matured (8–10 weeks)
Matured (16–18 weeks)
Extra matured (7–9 months)
Old cheese (10–12 months)
Very old cheese (12 months to 20 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
In most cases, the moisture content of gouda cheese falls somewhere in the range of 40% to 50%. The amount of moisture that is present in Gouda cheese plays an important part in determining its texture. Cheeses that include higher moisture levels have a tendency to be softer and more creamy, whilst cheeses that have a lower moisture content have a tendency to be stiffer and may develop a crystalline structure as they age. Gouda cheese has a high moisture content.
Gouda cheese has a variable fat content, typically ranging from 20% to 40%. The fat content contributes to the cheese's texture, and allows for the transportation and release of flavour-enhancing chemicals, increasing the cheese's overall flavour profile. The fat level also affects the cheese's melting properties.
Certain aroma-active chemicals that are found in Gouda cheese are responsible for the cheese's distinctive flavour character, which can be traced back to those components. Six components are believed to be distinctive of all Gouda cheeses:
Diacetyl
2-Methylbutanal
3-Methylbutanal
Methional
Ethyl butyrate
Acetic acid
Casein (the primary protein found in cows' milk) is the predominant type of protein found in gouda cheese, which contributes to the cheese's high protein content. During the manufacturing process, casein coagulates to create the curds, which contributes to the cheese's stiffness and overall structure.
Flavour
Gouda cheese is recognised for its diverse flavour profile. Gouda cheese can exhibit a wide range of flavour qualities, from mild and creamy to harsh and acidic, depending on its age. The flavours develop as Gouda cheeses reach the medium stage of maturation, showing extra whey, sour aromatics, and a somewhat cooked or milky essence, increasing the cheese's complexity. Matured Gouda has a rich, caramel-like flavour, which is developed after prolonged ripening, along with brothy and malty or nutty undertones. 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. The cheese gets crystalline as it ages. Young Gouda cheese often has a smooth, creamy texture and a pale ivory to light yellow colour. The cheese's look changes into a richer golden hue as it becomes older, and its texture becomes more crumbly and firm. Small crystals within aged Gouda cheese may also be visible.
Nutritional value
According to the U.S. Department of Agriculture, some of the gouda cheese nutritional facts are listed below.
Gouda cheese is a nutritious and keto-friendly option due to its favourable macronutrient profile. High in both protein and fats while low in carbohydrates, Gouda cheese aligns well with the requirements of a ketogenic diet. Additionally, it serves as a rich source of essential vitamins and minerals, making it a valuable addition to a balanced diet. With its satisfying protein and fat content, Gouda cheese provides a satiating and delicious option for those following a low-carb lifestyle. A 1-ounce serving of Gouda cheese contributes significantly to the recommended daily intake of calcium, phosphorus, zinc, and vitamin B12, providing 10% or more of the daily value for these essential nutrients. These vitamins and minerals are essential for maintaining bone health, supporting various physiological functions, and promoting overall well-being.
However, it is crucial to exercise moderation in Gouda cheese consumption, considering its sodium content. A 1.5-ounce serving of Gouda cheese contains approximately 348 milligrams of sodium, representing around 15 per cent of the recommended daily intake limit. Individuals with sodium-sensitive health conditions, such as hypertension or cardiovascular issues, should be mindful of their daily cheese intake and consider alternatives if necessary.
Protection
The term "Gouda" is not restricted to cheese of Dutch origin. However, “Boerenkaas”, “Noord-Hollandse Gouda”, and “Gouda Holland” are protected geographical indications in the European Union. These cheeses can be made only in the Netherlands (although not only in the Dutch provinces of North Holland and South Holland, in which Gouda is situated) and can use milk produced only by Dutch cows.
See also
List of cheeses
List of Dutch cheeses
List of smoked foods
References
External links
A collection of old pictures and drawings of Gouda. (A journey through the past)
Cow's-milk cheeses
Dutch cheeses
Dutch cuisine
Gouda, South Holland
Smoked cheeses
Brined cheeses