Dutch Gouda is the original, named for the city of Gouda in South Holland where the cheese was traded rather than made. It accounts for a substantial share of all cheese produced in the Netherlands and is among the most widely eaten cheeses on earth.

Flavor Profile

Young Gouda, aged one to six months, is mild, smooth, and sweet with a supple, elastic paste. As it matures the transformation is dramatic: the paste firms and darkens toward amber, and the flavor develops deep caramel and butterscotch notes with crunchy tyrosine crystals throughout. Few cheeses change so completely with age.

How to Use

Young Gouda melts beautifully for sandwiches, gratins, and sauces. Aged Gouda belongs on a board, broken into rough chunks rather than sliced, where its crystalline texture and concentrated flavor are the point. Both grate well.

Pairing Suggestions

Pair young Gouda with a Riesling or a light lager. Pair aged Gouda with a Belgian Dubbel, a Port, or an aged whiskey. Serve with dark chocolate, dried figs, walnuts, and mustard.

Storage

Wrap in wax paper and refrigerate. Young Gouda keeps three weeks; aged Gouda is far more stable and keeps for months.