Editing Gouda cheese (section)

==Process==
[[File:Smoked gouda cheese.jpg|thumb|[[Smoking (cooking)|Smoked]] Gouda]]
Various sources suggest that the term ''Gouda'' refers more to a general style of [[cheesemaking]] rather than to a specific kind of cheese, pointing to its taste, which varies with age.<ref>{{cite web |url=http://www.cheese.com/gouda/ |access-date=14 August 2014 |title = Gouda |website = Cheese.com}}</ref> Young (and factory-produced) Gouda has been described as having a flavour that is "lightly fudgy with nuts, but very, very, very mild", while a more mature farmhouse Gouda has a "lovely fruity tang" with a "sweet finish", that may take on "an almost butterscotch flavour" if aged over two years.<ref>{{cite book |last1=Ridgway |first1=Judy |title=The Cheese Companion: The Connoisseur's Guide |date=2002 |publisher=Apple |pages=103 |edition=2nd |url=https://books.google.com/books?id=0FpXPwAACAAJ |access-date=9 December 2017 |isbn=1840923393}}</ref>

After cultured milk is curdled, some of the whey is drained and water is added to the batch. This is called "washing the curd"; it creates a sweeter cheese by removing some of the [[lactose]], resulting in a reduction of [[lactic acid]] produced.<ref>{{cite web |title=Gouda: Making the Cheese |url=http://www.cheesemaking.com/Gouda.html |website=New England Cheesemaking Supply Company |access-date=14 August 2014}}</ref> About 10% of the mixture is curds, which are pressed into circular [[Molding (process)|mould]]s for several hours. These moulds are the essential reason behind its traditional, characteristic shape. The cheese is then soaked in a [[brine]] solution, which gives the cheese and its rind a distinctive taste.<ref>{{cite web |title=Frisian Farms Small Batch Gouda: Our Process |url=https://www.frisianfarms.com/our-process_cn_648_0.cfm |access-date=14 August 2014 |url-status=dead |archive-url=https://web.archive.org/web/20150301155616/http://www.frisianfarms.com/our-process_cn_648_0.cfm |archive-date=1 March 2015 }}</ref>

The cheese is dried for a few days before being coated with a yellow wax or plastic-like{{fact|date=January 2025}} coating to prevent it from drying out. It is then aged, which hardens the cheese and develops its flavor. Dutch cheese makers generally use six gradations, or categories, to classify the cheese:
# Young cheese (4 weeks)
# Young matured	(8–10 weeks)
# Matured (16–18 weeks)
# Extra matured	(7–9 months)
# Old cheese (10–12 months)
# Very old cheese (12 months to 20 months)

As it ages, it develops a caramel sweetness and has a slight crunchiness from [[cheese crystals]], especially in older cheeses. In the Netherlands, cubes of Gouda are often eaten as a snack served with Dutch mustard. Older varieties are sometimes topped with sugar or [[apple butter]]. Cubes of Gouda are commonly served as a snack along with beer in traditional Dutch Brown Bars.