Gouda: The best Dutch cheese

If the mice could read and they would give a glance to this information they would move in mass to Holland, the country of the cheeses. This country is a producer of the better cheeses of the world, among the ones that they are emphasized clearly the Cheese Edam and the Cheese Gouda.



The Cheese Gouda world-famous by their private smell and delicious flavor, ideal to accompany wines in an excellent combination. This cheese is characterized for being of yellowish color and owes its name to the city of the same name located in the Southern part of Holland. The curious thing is that the City of Gouda does not produce the better cheeses of the type Gouda of Holland. These they are done in the Northern region, and they enjoy excellent reputation by their good quality. The denomination “Gouda” is not found registered, and for that reason is that this type can be produced d cheese anywhere of Holland without no problem.



The elaboration of the Gouda begins from the milk pasteurized of cow, processing it and reheating it until the coagulation be separated of the serum. The ten percent -on the average- of the mixture is composed of coagulation, which they are pressured inside molds you circulate during a pair of hours. These molds are the responsible for the form of the cheese, to which immediately him is impregnated in brine. Thus a better flavor is obtained and a harder bark. Then the salt is absorbed and itself drought the cheese around 4 days, avoiding that dry of the all. Later it covered himself him and I age himself at least during two weeks. They passed this time is ready to be consumed.

The Gouda is used to presenting in formats since the 2.5 kilograms to the 30 kilograms of weight. Its paste is of firm texture, of straw color and is easily cortable. In the interior of the cheese multiple eyes of different sizes are presented.



The ideal time to consume a cheese of type Gouda is of 5 weeks. In the case of the mini-Gouda -between 180 grams and 1.5 kilograms-, three weeks of ripening. Usually they are packed in markets of empty and is recommended to maintain to a temperature of 6°C at most.