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 with clean water again, thereby reducing the formation of lactic acid and obtaining 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. Cheese with mustard grains added, combined with the taste and
aroma of mustard, crowned with a semi-hard texture, rich and unique aroma. Gouda is usually obtained
from pasteurized cow milk.
It is sold on average at 5 kg package