With its distinct disk shape and oft-waxed rind, Gouda is perhaps the Netherlands’ most famous export. Named after one of Europe’s largest cheese markets—Goudse Kaasmarkt, in the town of Gouda, Holland—it’s a versatile cheese with taste, texture, and looks that change as the curds ripen. When just a few months old, the iconic cow’s milk cheese is mild and sweet with a supple, semi-soft texture. As the wheels mature, they firm up and take on more complex flavors. (Fans of older Gouda, aged for two years or more, love the smoky, butterscotchy notes and crunchy tyrosine crystals in the paste.) No matter the age, Gouda adds character to all kinds of dishes—from rich corn pudding to a classic summer burger.
Nutty aged Gouda is a welcome departure from traditional burger choices such as cheddar or American cheese.
This pesto gets a deep salted caramel note from aged Gouda, which meshes well with fennel and broccoli.
Aged Gouda brings out the oniony sweetness in these mini pastries. Serve with a simple green salad for lunch or a light supper.
Bake smoked Gouda into these irresistible cocktail hour treats.
This pudding is a savory-sweet foil to grilled meat and summer vegetables—a swell side dish for your next cookout.