Gouda

Gouda, from Dutch Goudse kaas "Cheese from ") is an orange cheese made from cow's milk. The cheese is named after the city of in the, but its name is not protected. However, the  has confirmed that "Gouda Holland" is to be protected (although "Gouda" itself is not). Cheese under the name of Gouda is currently made and sold all around the world.

Production
The cheese is from cultured milk that is heated until the curds separate from the whey. Some of the whey is then drained, and water is added. This is called "washing the curd", and creates a sweeter cheese, as the washing removes some of the. About ten percent of the mixture are curds, which are pressed into circular moulds for several hours. These moulds are the essential reason behind its traditional, characteristic shape. The cheese is then soaked in a solution, which gives the cheese and its  a distinctive taste. The cheese is dried for a couple of days before being coated to prevent it from drying out, then it is aged. Depending on age classification, it can be any time between a number of weeks to over seven years before it is ready to be eaten. As it ages, it develops a caramel sweetness and sometimes has a slight crunchiness from salt-like or  crystals that form in older cheeses.

Origin
The term "Gouda" is now a universal name, and not restricted to cheese of Dutch origin. The term "Noord-Hollandse Gouda" is registered in the EU as a. The cheese itself was originally developed in Gouda which is in the Dutch province.

Varieties
Within the Netherlands itself, a number of varieties exist, based on additional ingredients, and age. From young to old, these are: "Graskaas", "Jong", "Jong belegen", "Belegen", "Extra belegen", "Oud" and "Overjarig". Younger cheeses are creamier; the older the cheese, the harder and saltier it gets.

Stinging nettle cheese, or "Brandnetelkaas" is a type of gouda that contains stinging nettles (). The small, green particles give the cheese a distinct flavour and appearance. Another variety of gouda contains small pieces of red, imparting a mildly spicy flavour.

Exported Gouda has two varieties. The young Gouda cheese is aged between 1 and 6 months, rich yellow in color and with a or    coating. This cheese is easily sliced with a. The older Gouda cheese has a pungent underlying bitterness, yet is still considerably creamier and sometimes discernible by a black paraffin wax coating. This strong tasting cheese is hard and often brittle.