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Cheese from Netherlands, Denmark, northern Europe
Cow milk is set with a mesophilic starter and rennet, and the curd is cut and stirred. Part of the whey is then drawn off and replaced with warm water, which washes out milk sugar so the cheese sours less. The curd is pressed, brined and ripened on wooden boards for weeks to years. Made in 6 steps over 29 days. The longest step, coat and ripen on wooden boards, takes at least 28 days (RVO (Netherlands Enterprise Agency) 2026) and runs at at least 12 °C (RVO (Netherlands Enterprise Agency) 2026). Salt is 18 % (Decadt H 2025). Lactococcus lactis subsp. lactis and subsp. cremoris and Leuconostoc and Lactococcus lactis biovar diacetylactis do most of the fermenting.
| Main step | at least 28 daysSet[gouda-dossier] | Coat and ripen on wooden boards |
|---|---|---|
| Temperature | at least 12 °CSet[gouda-dossier][decadt2025] | Coat and ripen on wooden boards |
| Salt | 18 %Reported[decadt2025] | Brine |
| Cow milk · Gouda Holland: Dutch milk, pasteurised at no less than 72 °C for 15 s[gouda-dossier] |
| Mesophilic starter · L-type or LD-type lactococci with Leuconostoc[gouda-dossier] |
| Rennet · Calf rennet, bovine pepsin or microbial rennet; not from GM organisms (Gouda Holland)[gouda-dossier] |
| Warm water · Replaces part of the whey to wash the curd[gouda-dossier][decadt2025] |
| Salt · As brine[gouda-dossier] |
| Coating · A coating that lets some moisture through is allowed[gouda-dossier] |
| Starter: mesophilic L-type or LD-type starter (lactococci, Leuconostoc) |
Total time across the recorded steps: 29 days
What changes: Starter and rennet go into milk at about 30 °C and it sets
Output: curd.
Microbes at work in this step
the mesophilic starter begins souring the milk
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Part of the whey is swapped for warm water before pressing. That washes out milk sugar, so the cheese sours less and stays sweeter and more supple than a cheddared or unwashed pressed curd.
Washed-curd cheeses are pressed and ripened for weeks to years. The UK NHS lists hard cheeses as safe in pregnancy and advises eating unpasteurised soft cheeses only when cooked until steaming hot. Gouda Holland is made from pasteurised milk.
Hazards the sources name: Butyric-acid bacteria (Clostridium) spores from the milk, which can blow the cheese late in ripening; Gouda Holland milk is tested for them.
Every number is labelled with how it is known. How this atlas is made
Gouda is named after the Dutch market town where it was traded.
