Of all the cheese the Netherlands produces, Gouda is the undisputed king. Indeed, Gouda accounts for over half of all cheese produced in Holland. There are plenty of styles, from young Gouda to aged Gouda, to smoked Gouda, and each one undergoes a few of the same steps. Gouda must have washed curds, be of circular shape, and soaked in a brine solution. These steps give Gouda its universal properties. After that, it’s a matter of aging (sometimes for just a couple months, sometimes for several years) to give each Gouda its individual flavor.

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