An aged Gouda wheel.
Aged Gouda is a light orange cheese, traditionally made from cow’s milk, that has a dry, crumbly texture and a characteristic sharp flavor. It is very similar to regular or smoked Gouda, but has a more pronounced flavor and a much drier texture. It is commonly used as a crumble or grater over salads and soups, but can also be served plain or with fruit, nuts, and crackers, or paired with fine wines or spirits.
Basic flavor profile
Gouda cheese is often served with fruit and crackers.
The flavor of aged Gouda can vary greatly, as it largely depends on the quality of the milk used and how long the cheese has been aged. Still, most people would agree that it has a slight caramel flavor and has sweet and salty undertones. People who are very knowledgeable about cheeses can usually quickly identify even a small sample as Gouda, although the aged versions tend to taste very different from the younger, milder versions. Gouda Standard is a soft cheese with a very mild flavor. Aging adds a lot of depth, but also a lot of bite.
how is cheese made
Aged Gouda cheese goes well with red wine.
Aged Gouda starts out like any other Gouda and is made through a complex process of rising the milk, filtering the solids, and pressing the curds. Cheeses made from free-range cows that eat grass and other vegetables often have a natural yellow color, but many manufacturers enhance this hue with a coloring agent known as annatto. This ensures a consistent appearance that does not change based on the cow’s diet or available nutrients.
Slices of aged Gouda cheese.
Once the cheese begins to form, it is pressed into round shapes and allowed to drain anywhere from a few hours to a few days. It is usually encased in wax as it solidifies for preservation and then prepared for shipment or sale. Some Gouda is exposed to smoke at this point, which seals a unique flavor into the cheese. Others are simply packaged for immediate sale, while a final batch is usually reserved for long aging.
How the aging process works
Drinking cognac while eating gouda cheese is a popular way to savor gouda.
In the past, farmers and others aged finished cheeses in stone caves or underground cellars, usually somewhere dark and relatively cool. Things today tend to be a bit more scientific. It is still common to age cheese underground, but manufacturers often design special cellars for this purpose, which can be controlled to precisely control temperature, relative humidity, and light penetration.
Gouda can be aged for any length of time, from a few weeks to ten years or more. As the cheese solidifies, it forms calcium lactate crystals. These are byproducts of lactic acid breakdown that occurs naturally over time. The crystals are good to eat and give the cheese a unique crunch. In most cases, the longer it is aged, the more crystals develop and, as a result, the more expensive and desirable the cheese becomes.
Where to find
Aged gouda is relatively common in most places and can be found in supermarkets and specialty cheese shops around the world. At one point, it was only available in the Netherlands, where it was first created. Artisanal farmers in the city of Gouda, in the west of the country, are considered pioneers in the process, and the cheese takes its name from that city. However, the name is not “protected designation of origin”, which means that the cheeses can be sold with the “Gouda” label, regardless of where they were made. The United States is, in fact, one of the largest producers and exporters of aged gouda in the world.
with what matches
There are many ways to taste this type of aged cheese. Many people use it interchangeably with other hard cheeses, such as Parmigiano-Reggiano, and grate it over pasta and salads. It is often sliced and served on cheese trays along with dried fruit, nuts, and also toasted bread or crackers. People who eat it neat often pair it with full-bodied beers and lagers or red wine. It is also popular to drink cognac or whiskey while enjoying the cheese.
Storage and shelf life
Aged gouda does not generally require refrigeration, although most food safety experts recommend keeping it cool. Unlike fresh cheeses, aged variations do not tend to go bad quickly. Likewise, keeping unused portions refrigerated will help them taste fresher for longer and can also help discourage bacterial growth.