Gouda Cheese from Holland. Review on Netherlands, General

Gouda is unarguably the most famous cheese exported from Holland and has become one of the most popular cheeses in the world today. It was originally produced in the medieval Dutch town, near Rotterdam, from which it takes its name. It has been produced since the sixth century and has been exported since the thirteenth century.

Gouda cheese has risen in prominence since it was first produced around the sixth century. For once the normally shrewd Dutch were not so shrewd and gouda's brand name somehow was not patented and now this very, mild, mellow, cheese is produced in many places in Holland and overseas including the U.S.A. It accounts for 60% of Holland?s total cheese production.

With a characteristic golden coloured interior with a few tiny holes, baby gouda ,is usually distinguishable by being coated in red wax. More mature gouda normally comes with a yellow wax covering. Essentially gouda is a rather mellow and mild cheese with something of a caramel and nutty taste. It has a high fat content of 48% and its flavour is rather similar to another well known cheese from the Netherlands, edam.

Gouda cheese is a very versatile one and can be used and had in many different ways.

It is suitable as both a table cheese and a dessert cheese. It tends to melt best when it is shredded and it goes well with crusty bread or in a ploughman?s lunch. The Dutch have a famous recipe called kaasdop which basically consists of gouda with potatoes and rye bread. Gouda and strawberry salad is also popular with the Dutch . Gouda with mushrooms and gouda fondue are other renowned offerings,

It also accompanies fruits such as pears, cherries, melons, peaches, and apricots well and is compatible with a wide range of beverages. The Dutch themselves like to eat gouda with a good lager beer, and it goes extremely well with zinfandel, Beaujolais or Riesling wines. I am told that it goes excellently with champagne also.

There are various types of gouda cheese available. Normal, mature, with spices, with garlic and with nettle. The normal gouda that accounts for a majority of what people consume is coloured in a yellow wax rind. The mature one, matured for a minimum of 18 months, has a black coloured wax rind.

Unfortunately it is normally a bit dearer than the average cheeses, but luckily our local co-op store often has it on special offer and I can?t resist buying a large slice of it then.

Overall I appraise this cheese highly and consider it one of the finest that I have had the pleasure of tasting. It is an absolute must with red wine and with olives.

So if your cheesy about your cheese then choose Gouda.