This classic, mild cheese from the Netherlands might be overlooked in the U.S., but has more to offer than you might think!
- ...helps strengthen bones and teeth.100 grams of gouda contains around 800 milligrams of calcium on average, almost your full recommended daily requirement.
- ...is a great source of protein.A 100 gram serving of gouda contains approximately 25 grams of muscle-building protein.
- ...is good for the eyes and skin.Gouda contains around 250 micrograms of vitamin A per 100 gram serving, which helps support skin and eye health.
- ...is suitable for children and pregnant women.Gouda is made from pasteurized milk and is therefore low in pathogens, making it safe for pregnant women and children to consume. Just remember not to eat the rind!
- ...is low in lactose.with a maximum of 0.1 grams of lactose per 100 grams, Gouda is one of the foods that can be classified as "lactose-free", and can usually be consumed by those who are lactose intolerant without any issues.
What You Should Know About Gouda
Gouda originates from the Netherlands, where it was named after the city of the same name where it was invented. Gouda, near Rotterdam, is still a major source of the world's gouda supply today.
Today, however, gouda is produced around the world. Nevertheless, the following still applies today: genuine Boerengouda - i.e. cheese made by hand in the old tradition on small farms - is a treasure, hard to come by and particularly delicious. Only Gouda from organic farmers or organic farming comes relatively close to this original.
As early as 1697, nearly 3,460,964 pounds of gouda were sold in the Gouda cheese market per year. The market, called the "Boerenkaas" trade, still takes place in Gouda every Thursday during the summer.
Depending on its age the ingredients used to make it, Gouda's flavor can vary from very mild to very spicy. As a general rule, the younger the product, the milder Gouda tastes.
You can get young, middle-aged and old Gouda anytime in the supermarket or local cheese shop.
Young douda, which only matures for four to seven weeks, has a sweetish flavor and mild aroma, making it particularly adaptable: Medieval gouda ages for around two to five months, and yields a stronger, more hearty flavor and intense, rich yellow color.
However, connoisseurs swear by the grated, crumbly old gouda, which matures up to 18 months and has the strongest flavor and color of all varities.
A delicacy in itself is the May gouda, which can be bought everywhere starting in mid-June.
Our Favorite Recipes With Gouda
Find all our gouda recipes here.
How Healthy Is Gouda?
Gouda isn't a great ingredient if you're trying to lose weight, as it's generally high in fat and calories. However it still has many health benefits to offer. It's high in bone and teeth-strengthening calcium, with 100 grams containing between 750 and 800 milligrams of the mineral, and a rich source of protein. With up to 310 micrograms of vitamin A per 100 gram serving, gouda also supports healthy skin and good vision. It also contains various minerals and vitamins, including magnesium and B vitamins.
Gouda is also low in lactose, making it a great option for those suffering from a lactose intolerance.
|GOUDA NUTRITIONAL INFO (100 g)|
Shopping and Cooking Tips
Gouda is available pure, but also with spices such as caraway, nettle, wild garlic, garlic or chilli. You can also choose between different fat levels from 10 to 60 percent fat in dry matter.
Store gouda in the refrigerator in a special coated cheese paper for maximum freshness.
All you have to do is remove the rind, then, depending on the recipe, dice, grate or cut the Gouda into strips.
What To Make With Gouda
Young gouda's mild flavor makes it a great option for baking in casseroles or in sandwhiches, especially paired with turkey.
Medieval gouda makes a good topping for bread or with light wine, diced in salads or grated onto vegetables or even pizza.
Old gouda can be enjoyed with a strong red wine and crispy bread or thinly sliced and served in salads. Old gouda is also a great base for fondue, and can be grated onto pasta as a parmesean alternative.