More than eight months of maturation of Gouda “Old Saar” cheese.
This cheese makes a great addition to a fruit plate and is ideal as a wine snack.
One of the most widespread cheeses in the post-Soviet space is Goudse kaas. Perhaps there is no cheese factory that would not include it in its product line. Moreover, Gouda is considered one of the most popular cheeses in the whole world. It accounts for 50 to 60% of the world consumption of this dairy product. It is renowned for its rich, unique flavor and smooth texture. It is simply impossible to ignore such a popular Dutchman.
In the Middle Ages, to distinguish Gouda from other cheeses on the market, the heads were wrapped in red cloth. This is where the traditional color of the wax shell comes from.
Gouda’s smooth, creamy texture is due to its high fat content – about 46%.
Although the product is usually made from cow’s milk, Gouda goat cheese is available commercially. It is distinguished by a white or blue wax finish.
Aged Gouda is best served at room temperature, young – cold.
Gouda is often used in wine tastings as a palate cleanser.
In mature cheeses, crispy white crystals are found throughout the product. They are often confused with the salt that forms on the outside of the head. In fact, the white particles inside the cheese are the amino acid tyrosine, which indicates a well-aged cheese.
A non-standard version of the cheese is smoked Gouda. In European markets, it can be recognized by its characteristic brown wax color.
Freezing changes the texture of the food, so it is preferable to store it in the refrigerator.
Dutch Edam or French Munster are suitable for replacing Gouda in recipes. However, it is so common that where it does not exist, there probably will be none of these cheeses.