Gouda cheese is a traditional Dutch cheese made from cow’s milk. Varying in ripening time and fat content, Gouda cheese offers various flavors and varieties.

The recipe for artisan Gouda cheese begins with the processing of milk. The milk is pasteurized to kill bacteria, then lactic acid and rennet are added. Rennet is an enzyme that coagulates milk proteins into curds. The curd is then diced and stirred. After stirring, the curds are pressed into cheese molds. Pressing removes the remaining whey from the cheese. The final step is ripening the cheese. The cheese is stored in a cheese warehouse at a constant temperature and humidity. The ripening time of Gouda cheese varies from a few weeks (young Gouda) to a year (old Gouda)