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 ...

Eat it as it is, on a cheese board, or slice it up and pop it on a sandwich – you simply can’t go wrong. Gouda is named after ...

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Marieke Penterman, founder and owner of Marieke Gouda, has achieved the prestigious Wisconsin Master Cheesemaker certification. Penterman is only the fourth woman to earn this highly respected title.

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 ...

Plant-based dairy products are a great alternative for people who avoid animal products, but manufacturers have a hard time ...

Indications of geographical origin play a central role in the cheese trade, a Swiss study shows. This content was published ...