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Go Dutch with Gouda!

GOUDA cheese is named after the city of Gouda in the Netherlands. It is one of the most popular cheeses in the world, accounting for 50-60% of the world’s cheese consumption.

It is a semi-hard cheese, celebrated for its rich, unique flavour and smooth texture. The original cheese market in Gouda is one of the last-standing commercial cheese markets in the Netherlands.

Because the name is not protected, it has become a generic classification for all cheeses produced and sold under the name Gouda.

It is, typically, made from pasteurised cows’ milk, although some artisan varieties use the milk of sheep or goats to produce cheeses that are going to be aged for a long time. Boerenkaas is a typical variety of unpasteurised Gouda cheese, produced by the farmers from milk of cows which have grazed on the natural, low pastures of the Netherlands.

There are seven types of Gouda cheese, categorised depending on age. Graskaas is young Gouda, ready to be consumed within weeks of production. The extra-aged, Overjarig cheese has a full-flavoured, hard, golden interior, and a salty flavour, reminiscent of a toffee.

Each cheese gets increasingly firmer in texture, and richer in flavour, than earlier classification. The waxed rind of the cheese also changes with age. Soft, younger Dutch Gouda cheeses are identified by yellow, orange, or red wax rinds, while mature cheeses have black wax coverings.

In America, smoother and less-flavourful commercial Gouda is more popular than Dutch Gouda. Artisans in the Netherlands may produce Dutch Gouda using raw milk, as well as pasteurised. To enhance the flavour of the cheese, herbs, seasonings and nuts may be added. In the Netherlands, aged Gouda is commonly used to richen soups and sauces.

Young Goudas are best paired with beer ,while medium cheeses taste best when coupled with a fruity Riesling or Chenin Blanc. A well-aged Gouda complements wines that are deeply flavoured, such as a rich Merlot or Shiraz. Gouda cheese may be grated, sliced, cubed or melted, and may be used as a table or dessert cheese.

 

Short URL: http://www.canarianweekly.com/?p=45545

Posted by on Jan 25 2019. Filed under Food. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.

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