Celebrated in a wide span of culinary cultures, Gouda has its roots in the southern regions of the Netherlands. Typically made from cow’s milk, this semi-hard cheese is characterized by its aromatic and caramel-like flavor combined with its dense and springy texture. Hints of nuts with sweet and creamy notes embrace your palate in a graceful sensation and, depending on the age, the finish ranges from smooth to sharp.

The process begins by pouring fresh milk into a large vat. Depending on the type of Gouda, the milk is either raw or pasteurized. Natural bacteria and rennet are then added to coagulate the milk and form the curd. When a firm, the curd is separated and placed in a mold. The cheese obtains its characteristic density from being compressed by weights and is then ready for brining. The salt from the brine slows down any unwanted bacterial activity and promotes the iconic Gouda flavor. A natural cheese coating is applied to help shield against contamination before it is finally set to age. A steady lukewarm temperature encourages the flavors to flourish while simultaneously allowing the cheese to release moisture, resulting in a dense and consistent texture.