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Gouda (cheese)
Encyclopedia
Gouda is an orange cheese
made from cow's milk. The cheese is named after the city of Gouda
in the Netherlands
, but its name is not protected
. However, the European Commission
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.
milk
that is heated until the curd
s 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 lactic acid
. About ten percent of the mixture are curds, which are pressed into circular mould
s for several hours. These moulds are the essential reason behind its traditional, characteristic shape. The cheese is then soaked in a brine
solution, which gives the cheese and its rind 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 calcium lactate
or tyrosine
crystals that form in older cheeses.
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 Protected Geographical Status
. The cheese itself was originally developed in Gouda which is in the Dutch province South Holland
.
Stinging nettle cheese, or "Brandnetelkaas" is a type of gouda that contains stinging nettles (Urtica dioica). The small, green particles give the cheese a distinct flavour and appearance. Another variety of gouda contains small pieces of red capsicum, 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 red
or yellow paraffin
wax
coating. This cheese is easily sliced with a cheese slicer. 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.
Cheese
Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms....
made from cow's milk. The cheese is named after the city of Gouda
Gouda
Gouda is a city and municipality in the western Netherlands, in the province of South Holland. Gouda, which was granted city rights in 1272, is famous for its Gouda cheese, smoking pipes, and 15th-century city hall....
in the Netherlands
Netherlands
The Netherlands is a constituent country of the Kingdom of the Netherlands, located mainly in North-West Europe and with several islands in the Caribbean. Mainland Netherlands borders the North Sea to the north and west, Belgium to the south, and Germany to the east, and shares maritime borders...
, but its name is not protected
Protected Geographical Status
Protected Geographical Status is a legal framework defined in European Union law to protect the names of regional foods. Protected Designation of Origin , Protected Geographical Indication and Traditional Speciality Guaranteed are distinct regimes of geographical indications within the framework...
. However, the European Commission
European Commission
The European Commission is the executive body of the European Union. The body is responsible for proposing legislation, implementing decisions, upholding the Union's treaties and the general day-to-day running of the Union....
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 culturedFermentation (food)
Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Fermentation in simple terms is the chemical conversion of sugars into ethanol...
milk
Milk
Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to the baby and can reduce the risk of many...
that is heated until the curd
Curd
Curds are a dairy product obtained by curdling milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid portion. The increased acidity causes the milk proteins to tangle into solid masses, or curds. The remaining liquid, which contains only...
s separate from the whey
Whey
Whey or Milk Serum is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. Sweet whey is manufactured during the making of rennet types of hard cheese like cheddar or Swiss cheese...
. 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 lactic acid
Lactic acid
Lactic acid, also known as milk acid, is a chemical compound that plays a role in various biochemical processes and was first isolated in 1780 by the Swedish chemist Carl Wilhelm Scheele. Lactic acid is a carboxylic acid with the chemical formula C3H6O3...
. About ten percent of the mixture are curds, which are pressed into circular mould
Molding (process)
Molding or moulding is the process of manufacturing by shaping pliable raw material using a rigid frame or model called a pattern....
s for several hours. These moulds are the essential reason behind its traditional, characteristic shape. The cheese is then soaked in a brine
Brine
Brine is water, saturated or nearly saturated with salt .Brine is used to preserve vegetables, fruit, fish, and meat, in a process known as brining . Brine is also commonly used to age Halloumi and Feta cheeses, or for pickling foodstuffs, as a means of preserving them...
solution, which gives the cheese and its rind 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 calcium lactate
Calcium lactate
Calcium lactate is a white crystalline salt made by the action of lactic acid on calcium carbonate. It is used in foods and given medicinally. Its E number is E327.Calcium lactate is often found in aged cheeses...
or tyrosine
Tyrosine
Tyrosine or 4-hydroxyphenylalanine, is one of the 22 amino acids that are used by cells to synthesize proteins. Its codons are UAC and UAU. It is a non-essential amino acid with a polar side group...
crystals that form in older cheeses.
Origin
Protected Geographical Status
Protected Geographical Status is a legal framework defined in European Union law to protect the names of regional foods. Protected Designation of Origin , Protected Geographical Indication and Traditional Speciality Guaranteed are distinct regimes of geographical indications within the framework...
. The cheese itself was originally developed in Gouda which is in the Dutch province South Holland
South Holland
South Holland is a province situated on the North Sea in the western part of the Netherlands. The provincial capital is The Hague and its largest city is Rotterdam.South Holland is one of the most densely populated and industrialised areas in the world...
.
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 (Urtica dioica). The small, green particles give the cheese a distinct flavour and appearance. Another variety of gouda contains small pieces of red capsicum, 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 red
Red
Red is any of a number of similar colors evoked by light consisting predominantly of the longest wavelengths of light discernible by the human eye, in the wavelength range of roughly 630–740 nm. Longer wavelengths than this are called infrared , and cannot be seen by the naked eye...
or yellow paraffin
Paraffin
In chemistry, paraffin is a term that can be used synonymously with "alkane", indicating hydrocarbons with the general formula CnH2n+2. Paraffin wax refers to a mixture of alkanes that falls within the 20 ≤ n ≤ 40 range; they are found in the solid state at room temperature and begin to enter the...
wax
Wax
thumb|right|[[Cetyl palmitate]], a typical wax ester.Wax refers to a class of chemical compounds that are plastic near ambient temperatures. Characteristically, they melt above 45 °C to give a low viscosity liquid. Waxes are insoluble in water but soluble in organic, nonpolar solvents...
coating. This cheese is easily sliced with a cheese slicer. 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.