Jeffs’ Select Gouda: That apostrophe is in the right place-there are two Jeffs who created this beauty! Jeff Jirik and Jeff Wideman, both visionary cheese makers, collaborated to make this special cheese. Both aged gouda and young gouda are delicious, just in different ways. Aged gouda has a rich, nutty, caramelly taste, often reminiscent of butterscotch. It’s a great table cheese, perfect for everyday eating.Īged gouda is similar to parmesan in texture, developing crunchy cheese crystals and more crumbly texture. Young gouda is very mild and sweet, with a high moisture content and a smooth texture. Young gouda is aged between 4 weeks and nine months, while aged gouda is stored anywhere from nine months to over two years. What’s the difference between aged and young gouda? Or, try a bacon-filled gouda for a charcuterie board experience in every bite. Put a twist on the classic with a smoked gouda, a fenugreek-infused gouda, or a cumin-rubbed gouda. The limit does not exist! Between the different ages-young to mature to very old-and the flavor varieties out there, we’d wager that there may almost be infinite types of gouda. Every gouda is a little bit different, though, so there’s even more reason to try all the goudas you can find. As gouda ages-months or even years-it develops more caramel notes, nuttiness, and even a little tang.Ĭheese that has matured for many months develops a slight crunchiness from the cheese crystals that develop. Young gouda, aged just a few weeks, is sweet, mild, and a little fudgy. Gouda comes in many different varieties, with lots of different flavor notes. Gouda can be aged for anywhere between four weeks to over a year! As gouda ages, it develops in flavor and changes from semi-firm to hard and flakey. After drying for a few days, the cheese is coated in a yellow plastic or wax coating and tucked away to hibernate. (This creates a sweeter cheese, since there’s less lactic acid produced.) Then, the mixture is pressed into a wheel-shaped mold and soaked in a brine solution. To make gouda, cheesemakers create curds from cultured milk by adding rennet, then wash the curds to remove some of the lactose.
So, you really pronounce it more like a “hhhow-duh,” as in “hhhow-duh you stop yourself from eating the whole thing?” How is gouda made? Or, to be even more precise-since the Dutch don’t use a hard g sound-it’s more of a guttural h sound like the “ch” in challah. While most Americans pronounce gouda like “goo-duh,” the Dutch pronounce it like “ghow-duh,” so it rhymes with the way a Bostonian would say the word chowder. Rumor has it, these cheeses were originally wrapped in their signature yellow wax to protect the delicate cheese from birds while traveling to and from the market. This iconic cheese got its name from the city of Gouda in the south of Holland where cheesemakers would gather to trade their goods. Milk was plentiful in the summer, so what better use for it than creamy, aged cheese that would last through the winter? If you ask us, there’s nothing quite like cozying up to a fire with some cheese on a chilly winter’s day.
That’s right, it’s one of the oldest cheeses in the world that’s still made today! Dutch farmers used their fresh milk to create a farmstead cheese that would last a long time. Gouda was born on a farm in the Netherlands in the early 1100s. Let’s take an in-depth look at this special cheese, with everything from pronunciation tips to our favorite wine pairings Wisconsin goudas draw upon their Dutch roots while using fresh Wisconsin dairy to create a truly rind-blowing flavor experience. From young to aged and spice-infused to herb-flecked, we’re firm brie-lievers that every variety is a goud-a time. Ever picked up gouda in the grocery store, curious about what this particular cheese has to offer? This mild, yellow cheese is a personal favorite of ours due to how many types there are-one for every mood.
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