What Is Aged Gouda Cheese
Aged Gouda is a remarkable cheese that showcases the art of traditional cheese-making and the impact of time on flavor development. Originating from the Netherlands, Gouda is one of the world’s most popular and widely recognized cheeses, and its aged variant offers a distinctive and delightful experience for cheese connoisseurs.
The journey of Aged Gouda begins with high-quality cow’s milk, which is carefully selected and treated to preserve its natural flavors. The cheese-making process involves curdling the milk with rennet and then pressing and aging the resulting curd. The extended aging period, often ranging from one to five years or even longer, sets aged Gouda apart from its younger counterparts. This prolonged aging allows the cheese to develop a rich and complex flavor profile.
Characteristics
One of the most striking characteristics of aged Gouda is its deep golden hue and crystalline texture. As the cheese ages, protein crystals begin to form, contributing to its unique texture and adding a delightful crunch to each bite. These crystals are a hallmark of well-aged cheeses and are often associated with nutty, caramelized flavors and slightly sweet.
Flavor-wise, aged Gouda offers a symphony of tastes that evolve as you savor it. Initially, you may notice notes of butter, cream, and fresh milk, which gradually give way to more robust and savory undertones. The cheese develops a pronounced nuttiness reminiscent of toasted almonds, hazelnuts, and caramelized butterscotch-like flavors. There’s also a subtle hint of saltiness that balances the richness, making each bite incredibly satisfying.
Texture
In terms of texture, aged Gouda perfectly balances firmness and creaminess. Its dense and slightly crumbly texture melts in your mouth, releasing a cascade of flavors that linger pleasantly on the palate. Whether enjoyed on its own, paired with fruit and nuts, or incorporated into various dishes, aged Gouda adds a layer of sophistication and depth to any culinary experience.
Pairing suggestions for aged Gouda are as varied as its flavor profile. Its robust character pairs wonderfully with full-bodied red wines like Cabernet Sauvignon or Merlot. For a contrasting flavor profile, pair it with crisp white or sparkling wines, which can complement its nutty and caramelized notes. Additionally, aged Gouda can be paired with dark beers, port wines, or even honey for a touch of sweetness.
What Gives Aged Gouda Its Amber Color?
The distinctive amber color of aged Gouda cheese is primarily due to the Maillard reaction and caramelization processes that occur during its extended aging period. As Gouda cheese ages, the proteins and sugars present in the cheese interact under controlled temperature and humidity conditions, leading to the development of these unique color and flavor characteristics.
The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned foods their distinctive flavor and color. In the context of aged Gouda, this reaction contributes to the formation of rich, caramelized flavors and the deep amber color of the cheese. The longer the cheese is aged, the more pronounced these caramelized and nutty flavors become, and the deeper the amber color of the cheese becomes.
Additionally, as aged Gouda matures, moisture content decreases, and the cheese undergoes enzymatic breakdown. This enzymatic activity contributes to the formation of flavor compounds and the development of the cheese’s unique texture and color.
Cheesemakers carefully monitor and control the aging process of Gouda cheese to ensure optimal conditions for flavor and color development. Factors such as temperature, humidity, and ventilation play crucial roles in determining the final characteristics of the aged cheese.
The Differences Between Aged Gouda and Young Gouda
Aged Gouda and young Gouda are two distinct varieties of cheese that differ significantly in terms of flavor, texture, and appearance due to differences in their aging processes.
Flavor
Young Gouda cheese typically has a mild and creamy flavor with subtle hints of butter and fresh milk. It lacks the complex, nutty, and caramelized flavors that are characteristic of aged Gouda.
On the other hand, Aged Gouda offers a much richer and more complex flavor profile. The cheese develops pronounced nutty, caramelized, butterscotch-like flavors as it ages. The longer the cheese is aged, the more intense and complex these flavors become, making aged Gouda a favorite among cheese connoisseurs.
Texture
Young Gouda cheese has a soft, creamy, and slightly elastic texture. It is easy to slice and melts smoothly when heated.
Aged Gouda has a firmer and more crumbly texture than its younger counterpart. Crystalline structures often develop within the cheese, contributing to its unique texture and adding a delightful crunch to each bite.
Color
Young Gouda cheese typically has a pale yellow or ivory color. Aged Gouda cheese has a deep golden or amber hue, resulting from the Maillard reaction and caramelization processes that occur during its extended aging period.
Aging Process
Young Gouda cheese is typically aged for a few weeks to a few months. The cheese matures and develops its initial flavor and texture characteristics during this time.
Aged Gouda is aged much longer, often ranging from one to five years or even longer. This extended aging allows the cheese to develop its complex flavor profile, unique texture, and distinctive amber color.
Why Is Some Gouda Wrapped in Wax?
Wrapping Gouda cheese in wax offers multiple benefits, including protection from contaminants, moisture retention, extended shelf life, and enhanced presentation. This traditional method of packaging helps maintain the quality and freshness of the cheese, ensuring that consumers can enjoy its delicious flavors and textures for a longer period.
The Short of It
- Country: Netherlands
- Milk Type: Cow
- Cheese Type: Hard
- Color: Pale Orange
- Taste: sharp and sweet
- Age: 4-8 years
Aged Gouda
When I asked Jack about aged Gouda, he pulled out several selections for me to try. Each sample was older than the next. There was a 4-year-old cheese that he called Hollander, a 6 – 8 year-old Gouda, and a 4 – 5-year-old “farmer’s cheese,” also called Boerenkaas, made from whole, raw cow’s milk. They were all delicious, but I chose the Hollander to buy.
All of these cheeses had a distinctive sweet and salty taste with a hint of butterscotch at the finish. Their colors were deep amber to burnt orange, and their textures were very similar to Parmigiano-Reggiano. In fact, Jack told me many of his customers use these aged Goudas as a substitute for Parmesan cheese for grating.
What to Drink with Aged Gouda
We all know the Dutch love their beer and make some of the best beers in the world. Jack said these aged Goudas are perfect to serve with strong Dutch beer, fruity red wines, and tea.
I highly recommend you try this cheese if you can find it in your local cheese shop. In the comments section below, tell us about your experience with it.
24 Responses
I admit, I am a huge fan of aged gouda! I had hoped to see more wine-food pairing suggestions in this article but I suppose it is not incredibly difficult for me to pair off of that delight butterscotch note you mention. For a light fall picnic I am thinking dense grain bread, aged Gouda, and apples or pears would do well, maybe even hard pear or apple cider! Does anyone have any ideas for wine? I am personally drawn to sweet wines being a Michigan native, but maybe it would be overkill with the sweetness of the cheese? Just thinking aloud, please tell your friends and family to try aged Gouda you won’t be disappointed!
Great idea for a follow up post. I’ll work on it and thank you for your suggestions. They sound just right. – RG
A Belgium ale is at the top of the list. A red wine would be second. A full bodied Pino Griggio (Vaneto or a Collio) if they do not care for the two former suggestions.
How do you get the rind off aged Gouda?
Hi Dolores, not sure what you are asking. I purchase Gouda in wedges and just cut the cheese off the wedge and toss the rind when it’s all gone. – RG
AGED GOUDA IS A TRUE PLEASURE. THE NUTTY FLAVOR IS OUTSTANDING. I LIVE IN FLORIDA AND ALL OF A SUDDEN I CANNOT FIND IT. DO YOU KNOW WHERE IN THE SARASOTA AREA IT IS SOLD?
Hi Michael, I would check with your local cheese shops and if they don’t have it, ask them to get some for you. I’m surprised it isn’t more available. I’m starting to even see it in some supermarkets. – RG
Trader Joe’s and some Publix locations in Sarasota. Mazzaro’s Italian Market in St. Petersburg.
Is it OK to store aged Gouda un refrigerated?
Great question Pam. Me, I personally wrap all my cheeses back in the wax paper I purchase them in if I’m going to eat them in the next day or two and store in the refrigerator. If I know I won’t be eating them for a couple of days, I wrap them in plastic first and if I know I won’t get to them for a while, I vacuum seal them. This is not how many cheese experts tell you how to handle your cheese, but it works for me. Now saying that, I asked my current cheese person, Bill from DiBruno’s, and here is what he had to say:
“Google “refrigeration” and see how long its been around. Cheeses have been around for thousands of years. Really excellent Goudas and provolones never need refrigeration. As aged Gouda mature, they lose moisture and the fats become “crystalides” which are salt granules that people think are mold. In answer to your other questions: if the person at the counter is trying to impress you with the age of the Gouda they’re fooling you. Make sure you taste. The cheese speaks for itself.”
Thanks Bill. I’m hoping Bill starts contributing some more about his experience in the cheese world. – RG
I love this cheese and just bought a good wedge. I also found that it goes well with any beer! I served it with crakers and a good mango chutney.
I find that it also subs well for parm and carries away a twice baked potato.
It’s addictive. Absolutely the best tasting cheese I have ever had. I’m going to try substituting it for parm on my pasta after reading the posts. Thanks.
I grew up eating Gouda and love the aged as well. To get the rind off, I use my very good cheese knife and just “slice” it off the way that you would slice off a slice of the cheese. I also have “traveled” with the cheese and it does just find out of the refrigerator for a time. It will also keep in the refrigerator for quite a long time – it is aged after all. Enjoy!
I LOVE ALL KINDS OF CHEESE. COULD NOT LIVE WITHOUT IT. I MAKE MUFFINS AND AD SMOKED GOUDA TO THEM AND THEY ARE WOUNDERFUL. BUT THEN I PUT CHEESE IN EVERYTHING. THANK YOU FOR ALL OF YOUR RECIPES.
I had Gouda cheese down in florida and it had these sea salt crystals inside it. When I would take a bite it had a slight crunch to it I’m guessing from the crystals. Would you know what kind of brand has it or where I could find it? I know it’s aged Gouda cheese. Thank you if you can help me
That is not sea salt. Those are crystals that form from the aging process of the cheese. The calcium lactate (milk) cyrstalizes over a long enough period of time.
bought 4 year aged gouda in New Zealand. Heavenly. 2 pounds disappeared into happy mouths in a month. Should have bought a whole wheel so I am looking for something more accessible now i am back in Oregon
When you cut off the rind, DO NOT THROW IT AWAY. It is a wonderful seasoning when making virtually any type of soup. Just drop it in during the process and let the good flavor mingle with the broth. Then later, just remove whatever is left of it to discard. It adds a lot to ANY soup.
Where can I buy aged Gouda say 4 years old from uk ??
I have eaten Gouda my whole life but I wanted to try something different so I splurged and bought some 4 year old Gouda at Central Market here in Houston. The calcium lactate crystals add a great texture, as well as,a unique flavor to the cheese. Just takes the complexity to another level. Wonderful.
Have a date tonight. Going to buy some more. I will have it with a Trappist Belgium Ale and she will be drinking a full bodied Pino Grigio from Collio (she does not care for red wine). A little Jamon Iberico Bellota and some other tasty morsels to make the evening pass without interruption. I am really looking forward to sharing.
I live in Philadelphia, and have recently discovered Wilde Weide Gouda. Let me say, it is absolutely divine. It is imported from Essex Street Cheese Co. based in New York.
It can be difficult to find, but the buttery, nutty, slightly sharp flavor that literally melts on your tongue is next to none. It’s aged for 15 months, and it certainly shows when it hits your taste buds.
Di Bruno Brothers is my go-to cheese shop in Philly. They have several locations, and I have to call in advance to ensure they have it in stock, as it does come in limited quantities and is very popular.
Picked some up at the South melbourne market on a recommendation from a colleague and it has completely changed my whole cheese outlook. can’t recommend it enough!
Glad you found some Marshall and thanks for letting me know. Aged Gouda is a great cheese.
I bought a Gouda cheese in Netherlands at cheese factory last March 2018 and refrigerated it. Yesterday, I cut it to taste unfortunately, it was so hard! I cut a few and microwave it a bit. It was so tough and do not enjoy the cheese any longer. It is just so challenging cutting it. What is the best way to treat this kind of cheese?
Wow!I am just laughing at myself for my total ignorance. I received some mature Gouda as part of a beautiful gift basket and I thought the cheese was stale or bad because it was crumbling so much. I am too use to the soft Gouda. I did notice the taste was much stronger and I couldn’t enjoy as much of it as the softer Gouda. After reading this, I am going to approach the cheese again with a more refined attitude. Fortunately I still have a pretty big wedge left.
Harry, enjoy the wedge. You’ll acquire a taste for the stronger flavored aged Gouda and may even find you like it more.
I live in the midwest (Illinois) Of all the places I found 1000 day old gouda at Aldi’s grocery store. The price was so low I had to get it 3.99 lb .I’m not a rookie with aged cheeses, but this was my first go at gouda. I also found a bottle of Cabernet Sauvignon $ 2.95 per btl. I paired those 2 together along with some large pitted black olives .99 per can, Nabisco Chicken in a biskit crackers, and some good quality hard salami…BAMM. A WONDERFUL THING!. And the cost makes it taste even better!!
All I can say is What a deal for a meal. Sounds delicious. How was that Cab?