Gouda

Now, because the taste of Gouda changes with time, many are prone to say the term Gouda more aptly describes a style of cheesemaking and not a type of cheese. Additionally, since the term gouda is not protected, it is also used to describe all kinds of cheese prepared in the traditional Dutch way, which means that cheese produced that way doesn't have to have Dutch origin.

However, there are some Gouda cheeses that have been granted protection, namely Boerenkaas, Noord-Hollandse Gouda, and Gouda Holland. They all have a PGI status, which means they are produced exclusively in the Netherlands, with milk from Dutch cows.

Gouda cheese was first mentioned in 1284, so it can be said that it really stood the test of time. Another interesting historical fact is that although they share the same name, this cheese was not named after the town Gouda because it was produced there but because it was sold there.

During the Middle Ages, Gouda was the only city in the County of Holland to have the right to host a cheese market. Today, in the summer months, a traditional style cheese market is held each week in the city of Gouda as a way to attract tourists.

Young Gouda is good for slicing and melting, typically used in sandwiches, salads, and snacks, the Dutch kapsalon being one example of the many dishes in which this cheese is used. Aged Gouda, on the other hand, is hard and more suitable for grating over pasta dishes, for example.

However, both work well in charcuterie and can be served as part of a cheeseboard with various fruits, jams, and condiments. As far as drinks go, young Gouda goes well with Pinot Grigio and Chardonnay, for example, while classic pairings for aged Gouda are full-bodied reds Bourdoux and Cabernet Franc.

Both kinds go well with beers, lighter beers go with young Gouda, and strong, malty ones go with aged Gouda.