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 ...

“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 ...

Gouda is a mainstay of the cheese board. This creamy cow's milk ... aged long enough to develop complex flavors, unlike the paler yellow Goudas that may have only been aged for a few weeks.

Goudas from the traditional region of production will be labelled ‘Noord-Hollandse Gouda’. Young Goudas will have a clear, or pale-yellow rind. Partly oven-dried examples may have a golden ...

For the second consecutive contest, an aged gouda called Arethusa Europa from Arethusa Farm Dairy in Bantam, Connecticut, received the top score of 2,414 entries in the U.S. Championship Cheese ...

Gouda cheese is known for its mild and creamy ... you get a balanced and delicious burger. This firm, orange-yellow cheese of ...

After eating cheese for the better half of a month, the one fromage we kept coming back to (and buying more of) was a truffled Gouda, made with actual flecks of truffle and abundantly available ...