The Noord-Hollandse Gouda PDO cheese is exclusively produced with pasteurized cow's milk from the Noord-Holland province.
The milk used for the production of this cheese is heated for 30 seconds at 65°C within 12 hours from its arrival to the dairy and then pasteurized. The coagulation phase is obtained by adding calf or beef rennet at a temperature between 31°C and 34°C, while acidification is achieved by adding enzymes, including Leuconostoc Cremoris, Lactobacillus Lactis and Lactobacillus Cremoris. Once the curd is formed it is broken up and the mass put into moulds, pressed and immersed in brine to reach the desired concentration of salt. A ripening phase then follows that lasts from 4 weeks to 18 months, at a temperature of at least 14°C.
Appearance and Flavour
Noord-Hollandse Gouda PDO has a cylindrical or block shape, and its weight varies from 2.5 kg to 30 kg. The rind is dry, thin, smooth and compact, tending to become more malleable over time. The interior of the cheese has unevenly distributed holes of different sizes. The taste is aromatic and pleasant, ranging from sweet to spicy, depending on the ripening. The cheese has a soft consistency.
The Noord-Hollandse Gouda PDO production area lies within the Noord-Holland region, which is situated above the North Sea Channel.
Production of the Noord-Hollandse Gouda PDO has ancient origins, linked to centuries-old traditions practiced in dairy farms. Instead industrial production goes back to the beginning of the 20th century, but still follows the traditional methods that are based on the law established in 1911 on the Cheese brand.
The Noord-Hollandse Gouda PDO could be stored in the refrigerator. It can be eaten fresh and is used in the preparation of various dishes. A typical dish ideal for savouring Noord-Hollandse Gouda PDO are the boiled potatoes cut in half, covered with cheese and baked in the oven.
The product is sold as Noord-Hollandse Gouda PDO. It is marketed in vacuum packs of various weights, cut into slices or wedges.
The Noord-Holland pastures gives the milk used for the production distinguished organoleptic qualities. These, together with special processing methods, determine the unique texture and flavour characteristic of the Noord-Hollandse Gouda PDO.