Talk:Gouda cheese

Smoking?
How is it smoked? What does the process entail? --Jhlynes 11:04, 6 December 2006 (UTC)


 * See Smoking (cooking). 75.35.109.153 06:50, 6 May 2007 (UTC)

Tone Doesn't Seem Informal
I don't see what's wrong with the tone of this article. It doesn't praise gouda or anything. Greener grasses 06:31, 9 April 2007 (UTC)


 * I agree; fixed. 75.35.109.153 06:50, 6 May 2007 (UTC)

Aging
The article suggests that aged Gouda is available only in Holland and that it is aged up to 18 months--I don't feel I know enough about it to correct the article, but I regularly see Gouda cheese aged for several years, sometimes even 10 years, in fine cheese shops here in the United States. Cherdt 13:12, 8 July 2007 (UTC)

Today (February of 2010) the article states that exported Gouda is only available in varieties aged between 1 and 10 months. K.H. De Jong is just one company that exports a variety of Gouda cheeses, available in supermarkets throughout the U.S. Their Rembrandt brand is a cheese that's aged for 1 year. Here's a site with more information on that. http://www.fromartharie.com/products/khdejong.html I've often been able to find imported Dutch Gouda aged 3 years, 5 years, and 7 years in fairly typical grocery stores in many cities large and small in multiple states. It's something of a specialty item, and the cost is high, but it's hardly out of the ordinary. —Preceding unsigned comment added by 67.220.19.248 (talk) 20:09, 19 February 2010 (UTC)

Having lived in Holland for many years, really aged Gouda is seldom available in the average grocery store. Most of the small traditional Dutch cheese shops have disappeared, unable to compete with the chain supermarkets such as Albert Hein and C1000. Interestingly, the most famous of the aged Dutch gouda - the award winning (International Nantwich Cheese Show (UK) in 2007), Reypenaer is only available in the Netherlands at the factory's tasting site in Amsterdam and at Schipol Airport in the departure area. Most Dutch would consider it far too expensive. Reypenaer is readily available at one online gourmet cheese store in the US and they also sell the even older variant  Reypenaer VSOP  (aged two years)  and the Reypenaer XO (aged three years). All of the Reypenaer cheeses are naturally aged. Popular in Europe and North America is the artificially aged Old Amsterdam which is similar in taste to the youngest Reypenaer.


 * Here in Oregon I've been able to buy aged Gouda in 10-month, 18-month, 2-year, and 5-year old versions in moderately upscale supermarkets for well over a decade. It is expensive (ca. $20/lb. for an 18-month version), but it's not rare, nor even uncommon.  For example:
 * https://www.marketofchoice.com/cheese-events/cheese-shop/beemsters-6


 * I think the section on aging could stand some considerable fleshing out. As this cheese ages it undergoes some pretty profound changes, and the difference between fresh, 18 months old, and 5 years old is so profound that many people wouldn't even think they were the same variety of cheese.  It's rather like the single malt whisky of the cheese world.  — Preceding unsigned comment added by 70.89.176.249 (talk) 22:49, 10 September 2019 (UTC)

Type of milk
I have to significantly disagree with the article. The vast majority of Gouda cheese are made with cows milk. Moreover, as of April 2010, imported Gouda made from goats milk is not generally available in the US, although there are some US made imitation goats milk Gouda cheeses but by definition, they cannot be considered Gouda. The most famous of the Dutch goats milk Gouda is Chevre Affine

http://www.gourmet-food.com/gourmet-cheese/wijngaard-chevre-affine-cheese-1000422.aspxGoat gouda is commonly available (at least in the United States): This Gouda appeals to those who find goat cheese too gruff. I'm not sure if the experts would still consider it a true gouda. Cherdt (talk) 16:39, 10 May 2008 (UTC)

Rennet?
There is no mention if the cheese is made with rennet (I am sure it is) and what the commonly used rennet for gouda. -Falastine fee Qalby (talk) 23:35, 9 May 2009 (UTC)

Photos Used
Question about the photo showing a (presumably Dutch) market with wheels of cheese stacked on the pavement - As I recall young cheeses have a yellow wax coating. Once it is aged a bit longer it has a red wax coating and really aged cheese has a black coating. Could this be clarified? Mccainre (talk) 02:31, 20 April 2010 (UTC)

Spiced Gouda
Gouda is frequently made with spices, especially cummin and and caraway. I feel like this should be included in the Varieties section of the article. —Preceding unsigned comment added by 70.48.231.140 (talk) 16:26, 24 August 2010 (UTC)
 * The semanic question is: is it still Gouda if cumin (etc) is added. In the netherlands then it is called cumin cheese or Leidse. Might be good to include a source (website etc)... L.tak (talk) 09:14, 17 October 2010 (UTC)

This is not a very good cheese
Its cheap and I hate it. I stopped buying cheese altogether for over 4 months after buying this stuff. I love cheese but Gouda almost destroyed it all for me. — Preceding unsigned comment added by 37.3.50.152 (talk) 18:31, 20 November 2013 (UTC)


 * To each their own. I think it's great, one of the really great cheeses, and underrated. Andrewa (talk) 05:45, 20 August 2015 (UTC)

Requested move 12 August 2015
There is a discussion at Talk:Gouda that affects this article. Please discuss there. Andrewa (talk) 05:47, 20 August 2015 (UTC)

Move discussion in progress
There is a move discussion in progress on Talk:Gouda, South Holland which affects this page. Please participate on that page and not in this talk page section. Thank you. —RMCD bot 23:44, 23 August 2015 (UTC)

Yellow coating?
What's the yellow coating made of?Caeruleancentaur (talk) 05:28, 13 August 2016 (UTC)

Nor very precise: “The cheese is dried for a few days before being coated with a yellow coating to prevent it from drying out, then it is aged, during which process the cheese changes from semi-hard to hard. Dutch cheese makers generally use six gradations, or categories, to classify the cheese..” — Preceding unsigned comment added by 85.165.38.33 (talk) 14:22, 23 April 2020 (UTC)

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pronunciation with /uː/
The article lacked the common (at least in the US) pronunciation with the vowel "oo" as in "food". I've added that, with a citation, and will add a sound file after learning how to do that; I don't have time for it just now. --Thnidu (talk) 13:23, 8 September 2019 (UTC)

-it should be noted that older versions of this article *do* have the US pronunciation, with sound clip, and for some reason someone has removed it. I cant think of a legitimate reason to exclude it, even if Gooda is a silly word. The clip can be recovered from older versions of the page by someone with the know-how. — Preceding unsigned comment added by 89.145.199.76 (talk) 21:11, 29 December 2019 (UTC)

Wiki Education assignment: Information Literacy and Scholarly Discourse
— Assignment last updated by Dsackey (talk) 18:13, 6 December 2022 (UTC)

Wiki Education assignment: Information Literacy and Scholarly Discourse
— Assignment last updated by Toonami1994 (talk) 13:31, 11 July 2023 (UTC)

No reliable source on oldest recorded cheese produced with the same recipe?
I was confused by the fact that the only source cited for the "The first mention of Gouda cheese dates from 1184, making it the oldest recorded cheeses in the world still produced today with the same recipe" section is the website Historyofcheese.com - which appears to be a private self-published website with no information on sources or writers for its articles. Additionally, there is no information I've been able to find that has any reliable information on the actual recipe for gouda until the 17th century. This really needs either further citation or to be changed. Mossmothling (talk) 04:25, 8 January 2024 (UTC)