The cheese is named after the city ofGouda, South Holland[5] because it was traded there. In theMiddle Ages, Dutch cities could obtaincertain feudal rights which gave them primacy or a totalmonopoly on certain goods. Within theCounty of Holland, Gouda acquiredmarket 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), inbarrows. Buyers then sampled the cheeses and negotiated a price using a ritualbargaining system calledhandjeklap 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.[6][7] Modern Gouda had evolved by the Dutch Golden Age of the 17th century.[8]
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 produceboerenkaas ("farmer's cheese"), which is aprotected form of Gouda made in the traditional manner, using unpasteurised milk.
Various sources suggest that the termGouda refers more to a general style ofcheesemaking rather than to a specific kind of cheese, pointing to its taste, which varies with age.[9] 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.[10]
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 thelactose, resulting in a reduction oflactic acid produced.[11] About 10% of the mixture is curds, which are pressed into circularmoulds for several hours. These moulds are the essential reason behind its traditional, characteristic shape. The cheese is then soaked in abrine solution, which gives the cheese and its rind a distinctive taste.[12]
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 flavor. 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 21 months)
As it ages, it develops a caramel sweetness and has a slight crunchiness fromcheese 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 orapple butter. Cubes of Gouda are commonly served as a snack along with beer in traditional Dutch Brown Bars.
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%.[13]
A cheese's fat content not only contributes to its texture, but also contributes to its flavor, and affects its melting properties.[14] 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%.[15]
Certain aroma-active chemicals found in Gouda cheese are responsible for the cheese's distinctive flavour, which can be traced back to six components:
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.[16]
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.[13] Matured Gouda has a rich, caramel-like flavour, developed after prolonged ripening, along with brothy and malty or nutty undertones.[17] Depending on how long the cheese has been aged, the finish can range from silky to sharp.
Gouda cheese has a solid and springy texture.[18] 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,[19] where small crystals may be visible.[20]
The term "Gouda" is not restricted to cheese of Dutch origin.[24] However, "Boerenkaas", "Noord-Hollandse Gouda", and "Gouda Holland" areprotected geographical indications in theEuropean Union (EU).[25][26] 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.[27][28]
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