Gouda
Gouda can be made from whole or part skim cow’s milk at four different fat levels and aged anywhere from a few weeks to five years. Younger Gouda has a milder flavor, but when it’s aged over a year, Gouda develops a complex and robust flavor. As the cheese dries out, it becomes extremely firm in texture and darkens in color. Gouda is particularly good with earthy dark bread. The Dutch make a dish called kaasdoop, a Gouda fondue served with potatoes and rye bread. Aged Gouda can also be used as a substitute for Sharp Cheddar in recipes like macaroni and cheese.
For more information on these or any of our delicious cheese varieties, be sure to visit our Cheese Expertise page.
Explore our range of Gouda recipes here.
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