Gouda

The most important Dutch cheese, Gouda is made from pasteurized cows’ milk, and aged two to four months. It has a smooth shiny yellow rind, firm straw-yellow interior, with random holes and a mild buttery flavor. Mature Gouda, with a black-waxed jacket, ripened for up to a year, develops a deeper color, a much fuller, spicier flavor, and harder texture. When buying, avoid cheese that appears crumbly or that has too many holes. It is suitable for cooking, but is best eaten raw — the Dutch enjoy it thinly sliced for breakfast. Very mature Gouda is a fine grating cheese. (247, 253)