The cheese is made from cows' milk that is cultured and heated until the curd is separate from the whey. Some of the whey is then drained, and water is added. This is called "washing the curd", and creates a sweeter cheese, as the washing removes some of the lactic acid. About ten percent of the mixture is curds which are pressed into circular moulds for several hours. These molds are the essential reason behind its traditional, characteristic shape. The cheese is then soaked in a brine solution which gives the cheese its rind and distinctive taste. The cheese is then dried for a couple of days before being coated to prevent it from drying out, then it is aged, depending on age classification, for a number of weeks to over 7 years before it is ready to be eaten. As it ages it develops a caramel sweetness and sometimes has a slight crunchiness from protein crystals that form in older cheese.
Locally, old Gouda (aged between 12 and 18 months, orange to yellow in colour and sometimes discernible by a black paraffin wax coating) can be obtained. This strong tasting cheese is hard and often too brittle to cut using a slicer, but it can be sliced by knife or served cut in cubes, with drinks. Smoked Gouda which is a processed cheese and Leyden cheese are also popular variations.
Calories in different varieties and various types of cheeses
The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.
For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
If the Gouda cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Gouda cheese.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
|Cheese type||Calories per 100g|
|Queso blanco cheese||310|
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Errors and omissions
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