Gouda is a collective name for various old semi-hard cheeses made from pasteurized cow’s milk, originally from the area surrounding the Dutch town of the same name. It is the oldest surviving type of cheese still produced today. Depending on the degree of maturity, a distinction is made between young, middle-aged and old Gouda.
This is what you should know about Gouda
Gouda is the oldest surviving type of cheese that is still produced today. Depending on the degree of maturity, a distinction is made between young, middle-aged and old Gouda. Originally, Gouda comes from the towns of Haastrecht and Stolwijk (Krimpenerwaard region), located in the west of the Netherlands. However, since the town of Gouda, located to the north of them, had already secured the monopoly to run a cheese market in the Middle Ages, the cheese was sold there and thus got its name. The first documented mention of Gouda dates back to 1184. Depending on the degree of ripeness, it is referred to as young, medium-aged or old Gouda. Young Gouda ripens for four to eight weeks, has a white to light yellow color and is creamy, mild and slightly sweet to sour in taste. Middle-aged Gouda matures for two to six months and has a buttery yellow color. The flavor is strong to savory spicy. Old Gouda matures for six to 18 months, has a strong golden yellow color and a hearty, spicy and nutty taste. In addition, a distinction is made between special forms of ripening, such as overage Gouda or Gouda uralt. This is stored for longer than two years and, like hard cheese, has an increasingly crystalline structure as it ages. In addition, there is so-called Maigouda on the market, which is made from the first milk that cows give when they are allowed to graze in the spring. Maigouda is particularly mild-aromatic and creamy, which is due to the higher fat content of this type of cheese. Moreover, there is a so-called baby Gouda, which matures for only three weeks. It is also called lunch cheese or fast cheese. When Gouda is fully ripened, it usually has the shape of a large wheel, weighing on average about 8 to 12 kilograms. Today, Gouda is mostly produced industrially. Since the name is not protected under trademark law, the semi-hard cheese is now produced internationally. One exception is the designation “Gouda Holland,” which has existed since 2010 and represents EU-wide protection under origin law. With this label, consumers can be sure they are getting original cheese from Holland, as it is a geographically protected indication.
Significance for health
Consumed in moderation, Gouda is beneficial to health. In general, the German Nutrition Society recommends eating about 100 grams of cheese per day. There are a few reasons for this: Chewing cheese creates a compound of phosphate, calcium and cheese protein, which strengthens tooth enamel and is therefore beneficial to dental health in particular by preventing tooth decay. The calcium also strengthens bones and helps prevent osteoporosis. In addition, Gouda is rich in many minerals that the body needs for proper functioning. In addition, lactose is automatically broken down during the ripening process of this semi-hard cheese, making it naturally lactose-free and therefore suitable for people with lactose intolerance.
Ingredients and nutritional values
| Nutritional information |
Amount per 100 gram |
| Calories 356 | Fat content 27 g |
| Cholesterol 114 mg |
Sodium 819 mg |
| Potassium 121 mg | Carbohydrates 2.2 g |
| Dietary fiber 0 g |
Protein 25 g |
Gouda is rich in many ingredients that make it valuable for health. In addition to a high content of calcium (700 mg per 100 grams), it also contains magnesium, potassium, zinc, iron and phosphorus. In total, the mineral content averages 2.86 grams per 100 grams. The longer Gouda matures, the higher its calcium content. In addition, the semi-hard cheese is enriched with vitamins A, D, E, B12, B6, thiamine and riboflavin. The nutritional value is 356 kcal per 100 grams. About 25 percent of the cheese is made up of high-quality proteins, which are important for building and repairing cells. In addition, Gouda has monounsaturated and polyunsaturated fatty acids.
Intolerances and allergies
Like cow’s milk, cheese can cause allergies and so can Gouda. A cheese allergy is even common.This is due on the one hand to the cow’s milk as the raw material, to which many people are allergic, and on the other hand to the bacteria and fungi that are involved in the conversion of milk during the production of cheese. In addition, medium-aged and old Gouda is very rich in histamine and can therefore cause discomfort in people with a corresponding intolerance. In this case it is recommended to prefer young Gouda as an alternative. Typical symptoms of intolerance or allergy are flatulence, stool irregularities, headache, runny nose or red head. If such symptoms occur, it is advisable to log when they appear to determine the cause.
Shopping and kitchen tips
If you want to be sure you are getting genuine Gouda from the original region, look for the “Gouda Holland” designation when buying. Only appropriately labeled cheese comes from there. This is important, because under the designation “Gouda” many cheeses with very different quality are in the trade. To store Gouda well, the following generally applies: It should be cool and dark and the humidity should not be too high, because otherwise the cheese will sweat. It should be noted that cheese continues to ripen until consumption and must therefore be able to breathe. Cut Gouda can be covered with aluminum foil on the cut so that it does not dry out but can continue to breathe through the rind. Cheese from packaging should also be kept cool and aseptic in its original packaging. In the refrigerator, Gouda is best kept in the vegetable compartment at a temperature of about 9 degrees. Different types of cheese from the cheese counter should also be kept separately so that the taste is not transferred and fungi possibly spread. If you only want to store cheese for a short time, you can use a cheese cover. This has the advantage that the temperature is maintained. As a general rule, Gouda should be taken out of the refrigerator one hour before eating, so that it can warm up to room temperature and develop its aroma. Freezing is not advisable, because this is a shock to the cheese and valuable flavors are lost.
Preparation tips
For gratinating, as a salad, as a bread topping, with pasta, marinated, pickled or pure: Gouda is very versatile in the kitchen. There exists an almost unmanageable range of recipes to make dishes with this cheese. Depending on the dish to be cooked, it is necessary to consider which degree of ripeness is suitable. While young Gouda and Maigouda taste mild and creamy, the cheese can also be grated with increasing age and acquires a spicy flavor. But Gouda is not only suitable as an ingredient: For example, it can be breaded and represents a full dish baked in a pan with breadcrumbs and eggs. There are no limits to the imagination here.
