How To Make Gouda Cheese At Home

Our Gouda Cheese Recipe will guide you, step by step, to make a great textured and tasting homemade cheese.

The best part?

You will have more confidence in you home cheese making. With less stress and worry throughout the process, by easily following our recipe.

That’s not all…

We’ll share with you some little-known facts, its origins, and it’s nutrition and calories. Pretty much everything there is to know about Gouda can be found here.

How To Make Gouda Cheese At Home


How To Make Gouda Cheese At Home

In Dutch culture, cheese making was traditionally a woman’s task and farmers’ wives passed on their skills and expertise on to their daughters.

However, this being the 21st Century, any cheese lover can make their own using the tried and tested method below.

How to make Gouda wheels of cheese at home

Gouda Cheese Ingredients

How To Make Gouda Cheese Recipe

  • Warm the milk up to 32º Celsius or 90º Fahrenheit.
  • Add the Flora Danica culture then stir thoroughly.
  • Cover and leave it to ripen for 15 minutes.
  • Add in the diluted Rennet then leave it to set for 45 minutes to 1 hour or until you have a clean break.
  • Carefully cut the curd into 1cm cubes
  • Leave it to rest for an extra 10 minutes
  • Pour off a third of the whey.
  • Slowly add 80ºC/175ºF water to the curd until the temperature reaches 33ºC or 92ºF.
  • Stir continuously then leave it to rest for 10 minutes.
  • Drain off the whey to the level of the curds.
  • Slowly add more water at 80ºC or 175ºF to the curds until the temperature reaches 38ºC or 100ºF.
  • Leave the curd for 30 minutes.
  • Pour out all remaining whey.
  • Move the curds into a cloth lined mold immediately while making sure to handle the curds very gently so as not to break them
  • Press the curd at 10kgs for about 30 minutes.
  • Remove, flip and then redress.
  • Press again at 20kg for 30 minutes.
  • Remove, flip and then redress.
  • Press once more at 25kg for 12 hours.
  • Remove and then unwrap the cheese
  • Soak the cheese in saturated brine for 12 hours and turn the cheese every 3 hours to ensure even coverage.
  • Remove the cheese and pat dry.
  • Air dry at 10°C for 3 weeks.
  • Wax and age the cheese at 10º Celsius or 50º Fahrenheit for 3 to 9 months.
  • Turn cheese about 3 to 4 times a week.

Gouda Cheese Calories And Nutrition

Aging And Storage

Gouda Cheese can be aged anywhere from a few weeks up to 24 months. As the cheese ages, its taste becomes stronger which dictates how long it should be aged.

To increase the shelf life of a wheel of Gouda cheese after cutting it, wrap the original packaging tightly using plastic wrapping or aluminium foil.

You can also wrap the cheese in wax or parchment paper and afterwards cover the cheese in plastic wrap before putting it in your cheese cave or refrigerator.

Freezing this or any other type of cheese for that matter isn’t recommended because it severely affects the flavor, while the texture becomes crumbly.

What Is Gouda Cheese?

Gouda cheese is a type of mild, yellow cheese that is made using cow’s milk. It is considered to be among the top 5 most popular kinds of cheese across the globe. So far, we’ve talked about popular Swiss, French and American cheeses.

Gouda is a Dutch cheese that can be made either using pasteurized or unpasteurized cow’s milk.

The Cheese is named after the city of Gouda located in the province of South Holland, south of Amsterdam. Unlike most cheeses, Gouda doesn’t get its name by merit of being originally made in the Dutch town.

The cheese has historically been traded in the town of Gouda for centuries in the medieval market square.

Dutch cities could in the Middle Ages obtain feudal rights giving them a total monopoly on specific goods which in Gouda’s case was primacy over cheese.

The city of Gouda acquired sole market rights on cheese bestowing upon itself the sole right to have a market where the county’s farmers could come sell their cheese.

It has been dated back to the year 1184 which puts it on record among the oldest cheeses.

Gouda Cheese Markets South Holland

What Does Gouda Cheese Taste Like?

The taste varies with age. A young Gouda has a creamy texture and a mild flavor. As the cheese ages, it hardens and gains a sharp yet pleasant taste that is attributed to the formation of lactic acid crystals.

Whilst, Aged Gouda has a taste that can best be described as nutty, caramelly and buttery.

The waxy rind is not edible and can be used to determine the age of Gouda cheese. Young cheeses have a red, yellow, or orange rind while mature Gouda cheese has a darker wax rind.


How To Remove Wax From Gouda Cheese

Depending on how much you intend to eat, cut a piece off the cheese wheel and then simply peel off the wax. Be sure to clean the knife off any wax before using it again to cut the cheese you’ll be eating.

Another alternative would be to use a vegetable peeler to peel off problematic layers of wax on your cheese to expose the goodness underneath.

Gouda Cheese Easy Recipe

Photo: Ranveig

How To Cut Gouda Cheese

Using a sharp knife, cut into wedges starting at the center of the cheese wheel. Making a straight cut from the center of the wheel to the outside edge.

Then, following up with another 45-degree cut, you’ll be able to get a clean cut wedge of cheese. This way, the waxy rind will be easier to remove.

A Suitable Substitute For Gouda Cheese

Being a semi-soft cheese, it can be substituted with the likes of Edam cheese, Monterey Jack or Muenster cheese.

Other cheeses such as Cheddar wouldn’t work as suitable replacements as they have a semi-firm texture. Jack, Muenster and Edam cheese are similar in texture and flavor to Gouda cheese.

Recommended Gouda Cheese Recipes

Able to be enjoyed on its own or it can also be incorporated in some amazing recipes. It matches perfectly with fruits and nuts as well. The cheese’s texture makes it easy to cut, grate, and also melt.

This cheese will assuredly make any recipe you try a gourmet dish without putting g in any extra effort.

If you need some suggestions, however, look no further, we have some recipe suggestions that’ll excite your taste buds and leave you yearning for more. Take a look below;

Gouda Cheese Tart
Zucchini, Tomato, and Gouda Cheese Tart:

Pastries that involve cheese are an instant delight from the word go. This simple recipe makes use of simple yet delightfully tasty ingredients.

These tarts are a huge deal in my home and everybody goes nuts for these. Besides being incredibly easy to put together, a Zucchini, Tomato, and Cheese Tart is one amazing taste experience waiting to happen.

Chicken and Macaroni Bake:

This is one of those must-try recipes if you consider yourself a true cheese aficionado. Who doesn’t love mac and cheese? Throw in some chicken and you have yourself a worthwhile treat.

This recipe incorporates a host of healthy ingredients not forgetting the tasty Gouda cheese. It is also easy to make and doesn’t take too long to prepare. If you asked me, that’s the winning trifecta.

Bacon And Gouda Cheese Recipe

Grilled Cheese, Onion, and Bacon sandwiches:

Now here’s one recipe that will definitely get everyone excited and eager for more. Sandwiches are a personal favorite that’s why I saved the best for last. Every now and then, you need a cheat day and nothing fits that bill better than a Grilled Cheese, Onion and Bacon sandwich.

You can get as creative with the ingredients as you want. Throw in more bacon as well and while you’re at it, more onions as well. Treat yourself today, you deserve it.

Gouda Wine Pairing Suggestions

Depending on the age of your cheese, there are a couple of wine pairings that would go really well with it. Here are some suggestions.

  • For an aged Gouda you can try a Cabernet Sauvignon, also called the “King of Red Wines. The high tannin concentration in a Cabernet Sauvignon pairs beautifully with the lactic acid crystals.
  • Some Chardonnay and spicy wines such as Pinot Noir also go quite well.
  • For younger a Cheese, you can try a Pinot Grigio. This light wine doesn’t overpower the mild taste and whats even better, most light wines have a fruity undertone that is simply out of this world when coupled with Gouda.

How To Make Gouda Cheese Waxed Balls

Gouda Cheese Nutrition Facts

For every 100 grams of Gouda cheese consumed, there are 356 calories of which 41% are fats, 50% protein, and some sugar.

Also rich in Vitamins such as A, D, B-6, B-12, Calcium, Iron, and Magnesium.

Gouda Cheese During Pregnancy, Is It Safe?

It is among the tastiest cheeses that are also safe for consumption by expectant women. This is important to know because food-borne illnesses can pose serious risks to both the mother and the unborn baby.

Expectant women are ten times more prone to complications arising from consumption of cheese compared to the general population.

That being said, you can rest easy and enjoy your Gouda knowing your pregnancy is safe.

Do you have any questions or comments? Join the discussion over at the Curd Nerd Forum. We would love to hear from you!

We hope you have enjoyed making our Gouda cheese recipe at home as much as we do.

Curd Nerd Forum

More Hard Cheese Recipes

Gruyere Cheese Recipe

Manchego Recipe

Colby Cheese Recipe

Edam Recipe

Emmental Cheese Recipe

Farmhouse Cheddar

Monterey Jack Recipe

Parmesan Cheese Recipe

Vacchino Romano Cheese Recipe

11 thoughts on “How To Make Gouda Cheese At Home

  • 10/10/2012 at 8:52 pm

    Hello, I wonder about two issues.
    First you use salt only in brine. Shouldn’t there be any salt added to the curds? I just can’t see how the salt gets to the centre of my 20 cm gouda.
    And second: why is it so important not to brake the curds while transfering them into the mold?

    Thank you for great job you do. :-)¨

    • 24/10/2012 at 8:30 am

      Hi Petr

      Thanks for your question.

      With Gouda there is no salt added to the curds. The salt is taken up from the brine, with many hours of soaking and regular turning. I know it’s hard to imagine how it all gets in there but I promise it does.

      As for avoiding breaking of the curds, this is to maintain the surface of the curd, which is important for the texture of the cheese. The more the curds are broken up, the more whey that is released which creates a different texture and moisture level in the cheese.

      Hope this helps. But let me know if you have any more questions : )

      • 02/11/2012 at 8:47 pm

        My friend was making some air dried meat products and I asked the same question about the salt solution. He told me that the salt gets inside by means of the osmosis phenomenom:

        Anyway, the wikipedia article is pretty technical, but it definitely works.

  • 17/09/2013 at 5:59 pm

    i use salt at hard cheesemaking only in BRINE…
    and i have tasty cheese with good texture.

  • 02/12/2013 at 3:12 am

    What is a good salt water ratio for brine.

    • 03/02/2014 at 4:08 pm

      Hi Adam. Check out this article to find out more about your brine mixtures.

  • 03/02/2014 at 5:52 pm

    Hi Adam.
    i ve tried to use all types on market.
    here in slovakia. Now i use natural
    salt brine 17% for every kind what i make.
    including scamorza, provolone, oschtiepok
    only slating time is difference.
    for aged cca 1kg gouda it is 12-14h.
    for the mentioned pasta filata (0,5kg)
    max 3,5h, and for oschtiepok 4,5h.

  • 05/03/2014 at 10:23 pm

    I make Gouda and every time I make it my curd healed divers why is that? It can be up to 1kg at a time. please help?

    • 04/04/2014 at 3:16 pm

      Hi Angelique.

      I assume you mean that your curd yield differs? This can be due to the quality and make up of the milk at any given time of the year, depending on what the herd are eating. It can also be impacted by the strength of the curd, and the amount of whey lost during cutting or if the curd is shattered through excessive handling.

  • 30/03/2014 at 11:41 am

    Could you check the temp of the added hot water please. should it be 90Finstead of 90C??? None of the other Gouda Recipes that i have get anywhere near 90C and 100c (that’s Boiling water). even with Mozzarella I only go to 92C

    • 01/04/2014 at 10:22 am

      Hi Colin

      I have double checked what I’ve written in my recipe and made a few changes (I am updating the conversions on all my recipes at present). You are adding near boiling water. I have actually knocked it back to 80 degrees celsius through my own experimenting, but this is to wash the curds and also raise the temperature slowly. Your curd will have cooled so the hot water will bring the temperature back up gently rather than direct heat. Any other questions, please let me know : )

Comments are closed.