Gouda, or “How-da” as the locals say, is a Dutch named after the of Gouda in the .

It is one of the most popular cheeses in the world, accounting for 50 to 60% of the world's consumption.

It is a semi-hard celebrated for its rich, unique flavour and smooth .

The original markets in Gouda is one of the last standing commercial markets in the .

Since the name is not protected, it has become a generic classification for all cheeses produced and sold under the name Gouda.

Gouda is typically made from pasteurized 's although some artisan varieties use 's or 's to cheeses that are going to be aged for a long time.

Boerenkaas is a typical variety of unpasteurized Gouda produced by the farmers from the of 's grazing on the , low pastures of .

There are seven different types of Gouda , categorized depending on .

Graskaas is young Gouda ready to be consumed within weeks of .

On the other hand, is the extra aged, Overjarig which has a full-flavored, hard, golden interior and salty reminiscent of toffee.

Between the spectrums is a variety of Dutch Gouda's classified as per the and – Jong, Jong belegen, Belegen, Extra belegen, and Oud.

Each gets increasingly firmer in and richer in than earlier classification.

The waxed rind of the also changes by the as soft, younger Dutch Gouda are identified by yellow, orange, or red wax rinds mature have wax coverings.

Last Updated on 2 years by pinc