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Cheese from Netherlands
Cow milk is set with a mesophilic starter and rennet, and the curd is cut and stirred. Part of the whey is then drawn off and replaced with warm water, which washes out milk sugar so the cheese sours less. The curd is pressed, brined and ripened on cheese boards for weeks to years.
| Cow milk | Gouda Holland: Dutch milk, pasteurised at no less than 72 °C for 15 s[gouda-dossier] |
| Mesophilic starter | L-type or LD-type lactococci with Leuconostoc[gouda-dossier] |
| Rennet | Calf rennet, bovine pepsin or microbial rennet; not from GM organisms (Gouda Holland)[gouda-dossier] |
| Warm water | Replaces part of the whey to wash the curd[gouda-dossier][decadt2026] |
| Salt | As brine[gouda-dossier] |
| Coating | A coating that lets some moisture through is allowed[gouda-dossier] |
| Starter | mesophilic L-type or LD-type starter (lactococci, Leuconostoc) |
Total time across the recorded steps: 29 days
What changes: Starter and rennet go into milk at about 30 °C and it sets
Output: curd.
Microbes at work in this step
the mesophilic starter begins souring the milk
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Cow milk is set with a mesophilic starter and rennet, and the curd is cut and stirred. Part of the whey is then drawn off and replaced with warm water, which washes out milk sugar so the cheese sours less. The curd is pressed, brined and ripened on cheese boards for weeks to years. Made in 6 steps over 29 days. The longest step, coat and ripen on cheese boards, takes at least 28 days (RVO (Netherlands Enterprise Agency) 2026) and runs at at least 12 °C (RVO (Netherlands Enterprise Agency) 2026). Salt is 18 % (Decadt H 2026). Lactococcus lactis subsp. lactis and subsp. cremoris and Leuconostoc and Lactococcus lactis biovar diacetylactis do most of the fermenting.
| Main step | at least 28 daysSet[gouda-dossier] | Coat and ripen on cheese boards |
|---|---|---|
| Temperature | at least 12 °CSet[gouda-dossier][decadt2026] | Coat and ripen on cheese boards |
| Salt | 18 %Reported[decadt2026] | Brine |
Part of the whey is swapped for warm water before pressing. That washes out milk sugar, so the cheese sours less than a curd that is not washed.
Made the same way, each with what its own sources record.
Cheese from Beemster polder, North Holland, Netherlands
Beemster is a branded Gouda-like cheese from one cooperative and one polder, below sea level on sea clay, with hand-stirred curd.
Sources: Wikipedia; Netherlands Enterprise Agency (RVO)
Cheese from Germany, Bavaria
Bruder Basil is the best-known German Rauchkäse. It is a single maker's brand, smoked over birch and spruce wood, rather than a regional cheese with a written specification.
Sources: cheese.com; cheese.com; Wikipedia
Cheese from Ireland, Co. Cork
A Gouda made in Ireland by a Dutch family, following the Dutch method of washing the curd with water.
Sources: culture
Cheese from Denmark
The Havarti specification describes ripening of a few weeks. Gammel Knas is ripened for more than 24 months, so it develops crunchy protein crystals and a fruity-sweet, sour, bitter, salty and umami taste.
Sources: Landbrugsavisen; Arla Unika
Cheese from India, West Bengal
Kalimpong cheese is a missionary import, a European cheese made in the hills, while the local cheese of the same market towns is churpi, made at home by women from cow or yak milk and sold at the weekly haat. It needs space and more time, and it sells to tourists and to buyers in Kolkata.
Sources: Bhutia A. 2022; Wikipedia
Cheese from Hungary
Unlike smoked natural cheeses such as smoked caciocavallo or oscypek, Karaván Classic is a processed cheese, melted from cheese with emulsifying salts and only then smoked. The brand stresses real beech-log smoke rather than liquid smoke flavouring.
Cheese from Sweden
Kryddost carries clove as well as cumin, like Norway's nøkkelost; Frisian nagelkaas is spiced with cloves and sometimes a little cumin. A popular dairy version of kryddost is a hard cheese aged nine to ten months.
Sources: ICA (retailer)
Cheese from Norway
Nøkkelost is Norway's version of the Dutch spiced cheeses Leidse kaas and nagelkaas. Its name, "key cheese", comes from the crossed keys on Leiden's coat of arms, which marked the Dutch cheese.
Sources: Aursnes J.P.
Cheese from Norway
Norway's everyday Gouda-type cheese, made by TINE and sold young or aged.
Sources: Østlie HM; Porcellato D; Matoppskrift.no
Cheese from Finland
Oltermanni is a branded Finnish cheese that Valio calls a gentle cream cheese. Wikipedia calls it somewhat similar to Havarti. Lighter versions followed, with 17% fat from 1997 and 9% fat from 2008.
Cheese from Finland
It is a creamy, full-fat semi-hard cheese of the kind Finns call kermajuusto, closer to tilsit and cream Havarti than to the Finnish blue Aura or the baked leipäjuusto.
Sources: Kespro product listing; cheese.com
Washed-curd cheeses are pressed and ripened for weeks to years. The UK NHS lists hard cheeses as safe in pregnancy, pasteurised or not, but semi-hard cheeses such as edam only when pasteurised. It says foods made from unpasteurised milk, such as soft ripened cheeses, must be thoroughly cooked, so a young raw-milk cheese of this family is not on its safe list. Gouda Holland is made from pasteurised milk.
Hazards the sources name: Spores of butyric-acid bacteria in the milk; the dairy farm milk behind Gouda Holland is tested for them.
Every number is labelled with how it is known. How this atlas is made
The Gouda Holland PGI dossier says cheese traded at Gouda was called Gouda cheese from the 18th century. At first this was cheese made in the South Holland and Utrecht meadow area in a flat cylindrical shape, and later the name was tied to all flat cylindrical full-fat cheese.
