Gouda cheese
Gouda cheese is believed to have originated in the Netherlands, where cheese originated 200 B.C., and originated from Gouda, where the cheese market was held in the Middle Ages.
Gouda cheese is made of pasteurized milk by non-heating compression and the outer red bark is made of paraffin (at least 18 months old, it is hot with black paraffin). Maturation lasts about two to three months, and varies in yellow color from light yellow to tan depending on the degree of ripening.
Among Gouda cheese, Nord-Hollands Gouda cheese, which is certified as AOP (origin name protection) among Gouda cheese, becomes softer and stronger in flavor as the aging period increases.
The use of Gouda cheese is similar to Edam cheese, eaten with fruit, bread, or crackers.
Gouda cheese is made of pasteurized milk by non-heating compression and the outer red bark is made of paraffin (at least 18 months old, it is hot with black paraffin). Maturation lasts about two to three months, and varies in yellow color from light yellow to tan depending on the degree of ripening.
Among Gouda cheese, Nord-Hollands Gouda cheese, which is certified as AOP (origin name protection) among Gouda cheese, becomes softer and stronger in flavor as the aging period increases.
The use of Gouda cheese is similar to Edam cheese, eaten with fruit, bread, or crackers.
