Gouda
Recognized through its paraffin wax packaging, Canadian Gouda can be enjoyed at any moment of the day. It is appreciated for its unique flavours of almonds and cream.
- Aroma Light milk, butter or nut aroma (plain)
- Taste Almond and cream taste; aged Gouda has a butterscotch / caramel flavour
- Texture Firm and compact but slightly elastic; homogeneous. Older goudas have a brittle and firm texture.
Basic info
Category: Firm
Appearance: Rindless but covered with a red, yellow or black wax; cream to light yellow or even light beige interior
Varieties: Plain, flavoured aged or smoked
How to enjoy them?
Gaining body and sharpness with time, Gouda’s flavours are as delicious with toast in the morning as with a glass of wine in a tasting or at the end of a meal. It also satisfies those small evening cravings. Gouda is excellent by itself, with fruit or raw vegetables, in sandwiches, in stuffed pancakes or in au gratin soup. Cheese makers judge the quality of a wheel of Gouda by the sound it makes when struck with the index finger. If it makes the same sound a plank would, then it’s perfect!
How are they made?
Once the curd is separated from the whey it is washed with water to remove some of the lactic acid to emphasis the sweet milk flavour. It is then pressed in a form to create the gouda wheel. Cheese makers can use different cultures which allow them to ripen the cheese at varying temperatures.
Visit the cheesemaking page to learn more about how Canadian cheeses are made.
Conservation
Storage
Firm cheeses keep very well, from a few weeks to several months. In fact, cheeses continue to ripen and to develop the different tastes.
As a rule, make sure that the wrapping adheres well to the cheese to prevent it from drying out. Store your cheeses in the lower shelf of your refrigerator, far from foods with strong odours, to avoid absorption of unwanted tastes and smells. If you follow these rules, your refrigerator’s vegetable drawer will make a good storage place.
To preserve its freshness, plastic wrap is the most versatile and accessible. It also provides the tightest seal to protect it from moisture, odours and possibly mould in the fridge.
Freezing
All cheeses can be frozen but do keep in mind that freezing can affect their texture and character. This is why thawed cheeses are best used for cooking. Neither the taste nor the texture of meals cooked with previously frozen cheeses will be affected.
You can freeze cheeses, in pieces of 500 g or less, for up to two months! Make sure they are carefully wrapped in plastic wrap and place them in an airtight freezer bag. It is important to allow them to thaw slowly in the refrigerator before using.
