Food Lens · Dairy
Gouda
Buttery and mild when young, nuttier and slightly sweet with a firmer bite as it ages.
Lens analyzedGouda is a semi-hard Dutch cow's-milk cheese, mild and buttery when young, developing a deeper, slightly caramel-like flavor and firmer texture as it ages. It melts smoothly, making it a common choice for sandwiches and cheese boards alike.
Where it comes from
Gouda takes its name from the Dutch city where the cheese was historically traded and weighed at market, and it remains one of the Netherlands' most widely exported cheeses, sold in North America from young and mild to aged and crumbly.
Buying it
Young gouda is pale yellow and springy; aged gouda turns deeper amber, firmer, and slightly crystalline. Check the label for age if you want a specific texture, since flavor and bite change significantly with time.
Storing it
Wrap it tightly in wax or parchment paper rather than plastic and keep it refrigerated, using it within about a month of opening. Rewrap after each use to keep the cut surface from drying out.
Keeps about 1 month in the fridge.
Recipes that use gouda
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