Country of Origin: Netherlands

Type of milk: Cow

Aging: At least 4 weeks, but better ones are aged at least a year

Tasting Notes: Gouda is a semi-hard to hard cow’s milk cheese from Holland. Like Cheddar, its quality and flavor can vary wildly from the mild, creamy wax-coated lunchbox versions of our youth to those specimens that are hard, crumbly, and deeply flavorful. Long-aged goudas will have a crunchy texture due to crystals of concentrated calcium lactate or and the amino acid tyrosine that form as the cheese loses moisture, just like a good parmesan.

Best Uses: Young they can be melted. Aged cheeses are best as-is or grated into salads or over casseroles.