Description

Gouda is a washed-curd cheese. When we make Gouda, we add rennet and bacterial culture to fresh milk to form curds. When the curds have been cut, we drain off some of the whey and then add hot water, resulting in a “washed” curd. This lowers the acidity of the curds, resulting in a milder cheese.

Gouda is aged in our underground cheese cave for 60 or more days. As it ages, the flavor becomes more concentrated.

Gouda has been made for more than 800 years. The making of Gouda dates back to the 1100s when it was produced in the Netherlands. It is named after the city in which it was traded during that era.

Serving Suggestions

Gouda works well on cheese and charcuterie platters.

It can be grated or thinly sliced onto vegetables, such as asparagus or green beans.

It’s also good when it has been cut into small chunks and added to a bowl of soup.