The Art of Gouda Cheese Tasting: A Delightful Exploration
– Gouda cheese is traditionally bought and sold in Gouda, but it is not actually made there.
– The name “Gouda” refers more to the style of cheesemaking than the actual cheese.
– “Noord-Hollandse Gouda” is the title that represents true Dutch Gouda made with Dutch milk.
– Gouda cheese is made by curdling cultured milk, removing some whey and replacing it with warm water, pressing the curds into round molds, brining the cheese, drying it, and aging it.
– The pronunciation of Gouda is “(g)h-OW-da”.
– Dutch Gouda cheese is classified into six categories based on its age: Young or New Gouda (4 weeks), Young Matured Gouda (8 to 10 weeks), Matured Gouda (16 to 18 weeks), Extra Matured Gouda (7 to 8 months), Old or Fully Matured Gouda (10 to 12 months).
– Gouda cheese comes in different ages, ranging from 10-12 months to over 12 months.
– Younger Gouda cheeses have a mild, soft, and sweet taste and texture.
– Older Gouda cheeses become harder, stronger, and darker, with a buttery and nutty flavor.
– Older Gouda cheeses may have crunchy white crystals inside, which are actually bits of tyrosine, an amino acid.
– It is recommended to store Gouda cheese wrapped in parchment paper and loosely wrapped in plastic in the warmest area of the fridge.
– Gouda cheese can last 2 to 3 weeks.
– Freezing Gouda cheese alters its texture and is not recommended.
– There are recipes available for cooking with Gouda cheese.