Gouda’s sweet spot

Gouda has been around since the 12th century, so cheesemakers have had plenty of time to optimize its flavor profile by aging it to various stages. We’ve hit upon six months as the sweet spot for our contribution to this Dutch-origin variety.

For many cheeses, aging (or “affinage” for those in the know) is a crucial aspect of the final product. While soft offerings like fresh mozzarella don’t require aging to reach peak flavor and texture, other varieties are offered at various stages of maturity to take advantage of the changes that occur over time. For example, aging is what sets sharp Cheddar apart from its younger versions — affinage provides that extra tanginess you’ll find in older versions. Still other cheeses are only truly considered ready to serve when they’ve aged a minimum amount of time, such as Parmesan-Reggiano. 

When it comes to Gouda, you’ll be faced with some choices at the cheese counter. The Dutch cheese has been around since the 12th century, so cheesemakers have had plenty of time to tinker with timing and optimize its flavor profile. In the Netherlands, Gouda’s ages are broken down into:

Jong (young): this is Gouda at its very mildest, smoothest, and creamiest. It’s aged just four weeks.

Jong belegen (young-matured): This stage spans eight to 10 weeks of aging. Gouda at this age is still mild, but with a firmer texture than its younger counterpart.

Belegen (matured): After four to five months, Gouda will be firm and it will have developed the savory, nutty taste that modern consumers associate with the variety. 

Extra belegen (extra-matured): at seven or eight months, the cheese will have a more complex, deeper flavor that carries a stronger nutty impression.

Oud (old): From 10 months on to a year, the caramel notes of Gouda will become more pronounced, and the texture may become slightly crunch or crystalized due to the extended aging process.

Overjarige (over-aged): If Gouda is aged beyond 18 months it will bring the strongest flavor and crumbliest texture to your cheese platter. 

So where does Hoard’s Dairyman Farm Creamery Gouda fall in this range? We age our carefully-crafted Gouda for six months to walk the line between belegen and extra-belegen. This allows for the nuttiness to develop without taking over the more nuanced notes that we value for versatility and maximum appeal. At six months, Gouda’s texture still allows for good meltability — making it perfect for incorporating into your favorite recipes —  while still being sliceable for charcuterie platters and snacking.