Gouda Cheese, The difference between Edam and Gouda

The difference between Edam and Gouda is the fat and moisture content. Gouda has 48% fat in dry matter (FDM) and Edam has only 40%. The Mild version is aged 4 to 6 weeks. A Medium cheese is aged 8 to 12 weeks. A Matured cheese has been aged 12 to 18 weeks, and an Aged cheese has been aged 6 to 12 months. An Extra Aged cheese has been aged for more than one year. The difference between Farmer’s Cheese (Boerenkaas) and regular cheese made in the factory is that Farmers Cheese is always made from whole, non-pasteurized milk from cows feeding outside in the meadows while factory made cheese is made from pasteurized, skimmed milk. Cheese is often coated in wax (paraffin) to keep the cheese from loosing moisture, thereby halting the aging process and preventing the formation of mold while it is shipped and stored.
Gouda is a yellowish Dutch cheese named after the city of Gouda. The cheese (which accounts for more than 60% of Holland's chese) is made from

cow's milk that is cultured and heated up until the curds separate from the whey.

About ten percent of the mixture is curds which are pressed into circular moulds for a couple of hours. Next, the cheese is soaked in a brine solution which gives the cheese its rind and improves the taste.


After the salt soaks in, the cheese is then dried for a couple of days before being coated to prevent it from drying out. Exported Gouda is usually the young variety (aged between 1 and 6 months, rich yellow in color and with a yellow paraffin wax coating. This cheese is easily sliced on bread with a cheese slicer.

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