The Cheese GOUDA

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The cheese is made from cow's milk that is cultured and heated until the curd is 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 moulds for several hours.

These molds are the essential reason behind its traditional, characteristic shape. The cheese is then soaked in a brine solution which gives the cheese its rind and distinctive taste. The cheese is then dried for a couple of days before being coated to prevent it from drying out, then it is aged, depending on age classification, for a number of weeks to over 7 years before it is ready to be eaten. As it ages, it develops a caramel sweetness and sometimes has a slight crunchiness from protein crystals that form in older cheese.