Gouda and Edam originated in Holland over 800 years ago. The name "Gouda" comes from a village in southern Holland. The town of Edam shares the same valley. In the early days of Dutch cheesemaking, cheesemakers wrapped Gouda for export in red cloth to identify the variety. Today, Wisconsin producers carry on the tradition by covering the cheese with red wax or cellophane.
Whole milk variety with rich, buttery, slightly sweet flavor and smooth, creamy texture. Develops complex caramel flavor, firmer texture when aged. Dutch origin.
Interior: Pale yellow Exterior: Red wax suggests mild, yellow or clear wax suggests aged or flavored, black wax or brown rind suggests smoked.
Light, buttery, nutty.
Use smoked Gouda as a flavorful partner with grilled, sliced turkey or chicken in a hot sandwich. Gouda melts well and it’s great in casseroles. Layer fresh apples and slices of Gouda in a baking dish, sprinkle with sugar-cinnamon crumb mixture and bake.
Goes Well With
Chardonnay, Riesling, Beaujolais, Champagne, Sauvignon Blanc, Pinot Gris, Scotch, Brandy, Bock, Stout, Pale Ale, Porter, Brown Ale, Lager, whole grain or wheat breads or crackers, water crackers, poultry, pork, beef, vegetables, apples, pears, grapes, dried fruits, nuts.
Wisconsin Gouda comes in many varieties: plain, caraway, smoked, reduced fat and "endless" (for easier slicing). 9-pound wheel, 5- to 6-pound loaf, 8-ounce wheel, random and exact weight.
The Dutch pronounce Gouda as "khow da." The starter culture added to Gouda and Edam results in what cheesemakers call "sweet curd" cheese. Cheesemakers use whole milk to make Gouda to produce the creamy texture.