How about Gouda? Some cheese lovers pronounce it goo-dah, and others call it how-dah, like in Holland. While Gouda makes its way through the cheese industry and into kitchens, some don’t realize these tasty cheeses are from Holland. Some Goudas are semi-soft, while others are rock-hard and aged five years or more. Its signature edible wax wrapper is safe; however, I recommend not eating a rock-hard rind from an aged five-year Gouda.
Are there other cheeses besides Gouda made in Holland?
Yes, try Edam, Beemster, Maaslander and many more! These cheeses, convenient for long journeys, they are savory, and sometimes are infused with warming spices for long journeys up the mountains.
Young cheeses are buttery yellow from the fresh grass fed to cows, while winter cheeses are paler yellow or caramel color because of dry feed and time. Remember this: if your cheese or butter is a vibrant buttery yellow, it’s from the fresh feed.
Chef, I notice a natural crunch when I bite into an aged dry Gouda. Why is that?
Tyrosine crystals make a crunchy sound and taste like a massive salt flake. You will find them in most of the aged cheeses that have little to no moisture.
*The white spots are the tyrosine crystals not mold. It is safe to eat! Mold would be blue or green if it were to turn up.
Some aged Goudas sweat due to their natural oils and can be left out of the fridge since there’s no moisture to turn them. Due to their lower pH levels, mold won’t grow on aged Goudas. I advise removing Gouda’s packaging so it can breathe or placing it on cheese paper or a fine plate. Sometimes without air circulation, Gouda can develop mold spots from the natural oils and weather fluctuation. Beware: your aged Gouda turned if you see a speck of mold.
I love Goudas because of their wide variety. A lovely truffle Gouda—seriously, to die for—with its buttery finish can outshine some bries and soft cheeses. I enjoy it for cheese sauces and fondues. Sometimes I sprinkle it on my pasta dishes to give parmesan a break. Give it a try. You’ll love it!