CHEESE
Gouda
Goo´-dah
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In Wisconsin, we do the Dutch proud with our cultured, buttermilk-rich gouda. It’s sometimes young, sweet and springy, and other times aged, complex and slightly crystalline. Holland-born, creamy, washed-curd gouda is a slightly sweet and incredibly versatile cheese. Wisconsin-born-and-bred gouda is perfect for nearly any role you want it to play, whether it be a starring role on a cheeseboard or as a supporting character as, say, a casserole ingredient.

Appearance

Pale yellow and often with a red, yellow, black or brown wax coating

Taste

Smooth and creamy when young, more dense and crystallized with age

Flavor

Buttery, nutty and often a bit fruity

250

Cheese Image

Performance Notes

It might look pretty but ALWAYS remove gouda’s thick paraffin wax coating before serving. After that, you are gouda to go (sorry, gouda puns are mandatory around here…).

Pairing Notes

Depending on whether your gouda is young, aged, smoked or flavor infused, we tend to enjoy it with slightly sweet beverages that complement its nutty, slightly fruity flavor. Drinks that fit that bill include bock, brown ale, farmhouse hard cider, gewürztraminer, müller-thurgau, riesling, champagne or cava and all different young to long-in-the-tooth sherries.

Beer & Cider

American Pale Lager

Belgian Ale

Bock

Brown Ale

Cider

Pale Ale

Porter

Saison Ale

Stout

Liquor

Brandy

Old Fashioned

Rum

Scotch

Red Wine

Beaujolais

Malbec

White Wine

Champagne

Chardonnay

Pinot Gris

Riesling

Sauvignon Blanc

Serve

Young gouda is an excellent melting cheese, so we love to grate it into casseroles, gratins and pastas. Young and aged goudas are both super tasty on a sandwich, snack or dessert board. If you have a smoked gouda, pair it with hot chicken or turkey sandwiches or any grilled meats that are close at hand.