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.