INGREDIENTS

Buyer's guide

Goudas from the traditional region of production will be labelled ‘Noord-Hollandse Gouda’. Young Goudas will have a clear, or pale-yellow rind. Partly oven-dried examples may have a golden rind, which darkens to yellow for full-dried cheeses. Aged Goudas sometimes have a black wax coating.

Preparation

Young Goudas are eaten fresh, or melted into cooked food; older, drier cheeses can be grated as a garnish.