Gouda and edam originated in Holland over 800 years ago. The name gouda comes from a village in southern Holland. The town of Edam shares the same valley. Made with whole milk, gouda and edam have a rich, buttery, slightly sweet flavor and smooth, creamy texture and develops complex caramel flavor and a firmer texture when aged. In the early days of Dutch cheesemaking, cheesemakers wrapped gouda for export in red cloth to identify the variety. Today, Wisconsin producers carry on the tradition by covering the cheese with red wax or cellophane.


Interior: Pale yellow Exterior: Red wax suggests mild, yellow or clear wax suggests aged or flavored, black wax or brown rind suggests smoked


Smooth, creamy


Light, buttery, nutty

Serving Suggestions

Use smoked gouda as a flavorful partner with grilled, sliced turkey or chicken in a hot sandwich. Gouda melts well and it's great in casseroles. Layer fresh apples and slices of gouda in a baking dish, sprinkle with sugar-cinnamon crumb mixture and bake.

Goes Well With

Chardonnay, Riesling, Beaujolais, Champagne, Sauvignon Blanc, Pinot Gris, Scotch, Brandy, Bock, Stout, Pale Ale, Porter, Brown Ale, Lager, whole grain or wheat breads or crackers, water crackers, poultry, pork, beef, vegetables, apples, pears, grapes, dried fruits, nuts


Wisconsin gouda comes in many varieties: plain, caraway, smoked, reduced fat and "endless" (for easier slicing). 9-pound wheel, 5- to 6-pound loaf, 8-ounce wheel, random and exact weight

Performance Note

The Dutch pronounce gouda as "khow da." The starter culture added to gouda and edam results in what cheesemakers call "sweet curd" cheese. Cheesemakers use whole milk to make gouda to produce the creamy texture.

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