5 myths about Gouda cheese that aren’t true

Gouda cheese is more than you think

Gouda cheese is world-famous and much loved. From sandwiches to cheese boards, and from pasta dishes to toasties: you’ll find this golden delight everywhere. But with fame come misunderstandings. Many people hold ideas about cheese that aren’t entirely accurate, based on half-truths or old habits. These five myths may sound familiar, but they’re long overdue for a reality check.

Myth 1: “Cheese is always fatty”

It’s true that Gouda cheese contains fat, but the story is more nuanced. Most cheeses are made with whole milk, which gives them their creamy flavor. But that doesn’t make all cheeses fat bombs. There are also 30+ and 20+ fat content varieties with lower fat levels. And let’s not forget: fat isn’t automatically unhealthy. Cheese is rich in proteins, calcium, and vitamin B12. What matters is how much you eat and what you pair it with. As with many delicious things: enjoy Gouda cheese in moderation!

Myth 2: “Young cheese is healthier than aged cheese”

A classic misunderstanding! Young cheese does contain more moisture, less salt, and has a milder flavor. But “healthy” is relative. Aged cheese contains more calcium and protein per gram and, thanks to the ripening process, has extra flavor compounds and aromas. While young cheese is light and creamy, aged cheese offers more nutritional value and character. So the real question is: what suits your taste and needs?

Myth 3: “Cheese is bad for your cholesterol”

Another common claim, but research paints a different picture. Cheese does contain saturated fat, but also a range of beneficial nutrients that can help balance cholesterol levels. There’s also a big difference between saturated fat from cheese and from, say, fried food. Eating cheese in moderate amounts (as part of a varied diet) fits perfectly within a healthy lifestyle. So no, cheese isn’t inherently bad for your cholesterol.

Myth 4: “All Gouda cheese tastes the same”

Anyone who’s ever tasted several types side by side knows better. The ripening time makes a world of difference. A young Gouda (around four weeks old) is soft and mild. A matured variant (four to six months) is firmer and fuller in flavor. And an aged cheese of over a year is spicy, rich, and sometimes even a bit crumbly. Add in herbs, farm production methods, or organic milk, and you get an endless spectrum of flavor profiles.

Myth 5: “Gouda cheese only belongs on bread”

Absolutely not! Gouda is surprisingly versatile. Grate it over pasta, melt it on nachos, or pair it with a bold wine – the possibilities are endless. Even in desserts, like with figs or pears, aged cheese works wonderfully. If you’re only eating it on bread, you’re missing out on a whole world of culinary combinations.

Taste the truth at the Gouda Cheese Experience

Ultimately, there’s only one way to truly discover just how diverse, flavorful, and surprising Gouda cheese can be by experiencing it yourself. At the Gouda Cheese Experience, you step into the world of cheese. You’ll learn all about the process from milk to cheese wheel, discover the difference between young and aged, and of course, you’ll get to taste it all. And trust us: after a visit, you’ll taste the difference with your eyes, nose, and taste buds.

Curious whether aged cheese really is spicier, wondering if you prefer creamy or crumbly and how 48+ differs from 30+? Book your tickets now and come find out for yourself during a flavour-packed visit in the heart of Gouda!