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Cheese from Netherlands
Gouda is a semi-hard cheese from pasteurised Dutch cow milk, set with rennet and a mesophilic starter at about 30 °C. Part of the whey is replaced with warm water to wash the curd, which keeps the cheese mild; the curd is pressed in round moulds, brined for days and ripened in air on cheese boards, mostly traditional wooden ones, for at least four weeks.
| Cow milk from Dutch farms | Cooled to 6 °C or less on the farm, at the factory within 96 h, standardised to 48–52% fat in dry matter, pasteurised[rvo-gouda] |
| Mesophilic starter | L-type (Lactococcus lactis subsp. lactis and/or cremoris and/or Leuconostoc) or LD-type, which adds the citrate-using biovar diacetylactis; optional Lactobacillus or Streptococcus thermophilus adjunct[rvo-gouda] |
| Rennet | Calf rennet, bovine pepsin or microbial rennet; no enzymes from genetically modified organisms[rvo-gouda] |
| Warm water | To wash the curd[rvo-gouda][decadt2024] |
| Salt | As brine[rvo-gouda] |
| Starter | mesophilic L-type or LD-type culture (Lactococcus, Leuconostoc) |
Total time across the recorded steps: 34 days – 36 days
What changes: Starting material: cow milk from Dutch farms, kept cold until the factory
Microbes at work in this step
Not documented for this step.
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
Gouda is a semi-hard cheese from pasteurised Dutch cow milk, set with rennet and a mesophilic starter at about 30 °C. Part of the whey is replaced with warm water to wash the curd, which keeps the cheese mild; the curd is pressed in round moulds, brined for days and ripened in air on cheese boards, mostly traditional wooden ones, for at least four weeks. Made in 7 steps over 34 days – 36 days. The longest step, ripen naturally on cheese boards, takes at least 28 days (Netherlands Enterprise Agency (RVO)) and runs at at least 12 °C (Netherlands Enterprise Agency (RVO)). Lactococcus cremoris and Lactococcus lactis from the starter, the most abundant bacteria in the core up to 75 weeks and Leuconostoc do most of the fermenting.
| Main step | at least 28 daysSet[rvo-gouda] | Ripen naturally on cheese boards |
|---|---|---|
| Temperature | at least 12 °CSet[rvo-gouda] | Ripen naturally on cheese boards |
Gouda is the model washed-curd cheese. Replacing part of the whey with water takes out lactose, so the cheese stays mild and does not turn sour. Gouda Holland must ripen in air on boards; foil-ripened Gouda, common elsewhere, cannot use the name.
Gouda Holland is made from pasteurised milk and has at most 2 mg nitrite per kg. Raw-milk farmhouse Gouda is a separate cheese, Boerenkaas, with its own traditional-speciality dossier.
Every number is labelled with how it is known. How this atlas is made
The Gouda Holland PGI dossier ties Dutch cheese to the wet, mild coastal lowlands. A 1533 gable stone in Hoorn shows a maker of wooden cheese moulds, and the dossier dates the official state cheese mark to 1913. The Noord-Hollandse Gouda PDO application of 1994 adds that Gouda has been made on dairy farms for centuries and in factories since about 1900, and that its quality rules were laid down on the basis of the 1911 Patent and Trade Mark Act for Cheese.
