It began to be produced in the town of Gouda, located in the South of the Netherlands. It is one of the
most well-known and consumed cheeses in the world. It refers to a production technique rather than a
specific type of cheese. After the cheese is fermented and the whey is filtered, the remaining precipitate
is washed again with clean water, thereby reducing the formation of lactic acid and resulting in a sweeter
It is a melting cheese so it is used in a wide range of applications from breakfasts to pizzas. Although it is
traditionally made with cow milk, there are also varieties produced with sheep and goat milk. Source:
Cow. Fat: 31%. Maturation: 1 – 36 months. Grade: Semi-hard. Uses: Cheese plates, buffets, pizzas,
salads, sandwiches, bakery products. In addition, the proportion of light fat is less than in other types.
It has a softer taste and aroma .Gouda is usually obtained from pasteurized cow milk. Gouda from goat
milk has a lighter and sweetish character.
It is sold on average at 5 kg packages.