Every year, 650 million kilos of Gouda cheese are produced in the Netherlands. Most of it is produced industrially, using pasteurized milk. But there are some exceptions. There are only 280 ...

This cheese marks a big step up in terms of complexity, texture, and flavor, which is why aged gouda is one of the best ...

“It really validates what we have done here.” The traditional-style Gouda, aged for 13 months, was the top cheese among 2,414 entries selected by a panel of 38 judges in Green Bay ...

For the second consecutive contest, an aged gouda called Arethusa Europa from Arethusa Farm Dairy in Bantam, Connecticut, ...