Around the World in 8 Cheeses: International Variants of Gouda

Gouda as a global cheese icon

Although the name “Gouda” is protected in the Netherlands, many countries use the term for cheeses that only vaguely resemble the original. Still, this global love for the product is a compliment. It proves that the creamy, mild, and approachable flavor of Gouda appeals to people everywhere. Just like pizza or beer differs from country to country, Gouda also gets its own twist wherever it travels.

8 countries, 8 interpretations of Gouda

Gouda cheese has now spread across the world and has been adapted to local tastes and customs. Sometimes it stays close to the original, and sometimes it takes on a whole new character. Let’s discover how eight different countries put their own spin on ‘our’ iconic cheese.

United States: Gouda with a twist

In the U.S., Gouda is more popular than you might expect, especially at delis and farmers’ markets. The standard supermarket version is typically young and creamy, sometimes lightly smoked and plastic-wrapped. But in places like Wisconsin and Vermont, you’ll find artisanal cheeses that stay true to Dutch traditions, complete with aging processes and wax coatings. You’ll also see imaginative flavors like maple syrup, jalapeño, or bacon—tailored to American palates.

Germany: “Butterkäse” meets Gouda

In Germany, ‘Gouda’ is a staple on the breakfast table. Usually young, smooth, and buttery in texture. It often resembles their beloved Butterkäse more than strong, aged Dutch Gouda. German Gouda-style cheeses are typically domestically produced and favored by children for their mild taste. However, more mature varieties are increasingly popping up in specialty stores for those seeking deeper flavors.

France: Gouda in the land of brie and Roquefort

France has a strong cheese identity, but Gouda is no stranger here. Supermarkets mostly stock young, industrial versions, either imported or licensed. Cheese connoisseurs have long viewed it with skepticism—but that’s changing. Aged Gouda with flavor crystals and full-bodied taste is gaining ground in delicatessens. More and more French consumers are discovering that a ‘Dutch’ cheese can offer character and complexity.

Poland: A favorite with a local touch

Gouda is among the most consumed cheeses in Poland, often locally produced and tailored to the Polish taste for milder cheeses. The texture can be a bit more elastic and the flavor lighter than the Dutch original. Nonetheless, Gouda is seen as versatile and reliable—perfect on bread, in hot dishes, or even breaded and deep-fried, a popular snack in Polish kitchens.

Brazil: Queijo Tipo Gouda, Tropical and accessible

In Brazil, it’s called queijo tipo Gouda—a cheese “in the style of” Gouda. This variant is often a bit sweeter and softer than its Dutch counterpart, fitting well with the warm climate and Brazilian food culture. It’s eaten with fruit, as a snack, or used in empanada-style pastries. Genuine Gouda is available as an imported specialty product, mostly reserved for special occasions.

Japan: A delicacy with Dutch roots

Japanese cheesemakers have developed their own take on Gouda. While authentic Gouda is imported and sold as a luxury product, some farms produce Gouda-style cheese locally—using regional milk, sometimes from cows fed sake-brewing byproducts. The result is a subtly sweet cheese with a soft texture and distinct umami profile. It’s typically enjoyed in small portions, as a refined appetizer or with wine or sake.

Australia: Modern craft in a warm climate

Australia’s artisanal cheese scene is thriving. Small producers craft their own Gouda-style cheeses using local ingredients. Think cheeses infused with bush herbs, black pepper, or truffle. The Gouda style is appreciated for its balance and versatility. Aging times vary, and some cheeses are even soaked in wine for added depth. Gouda lives on here as both a tradition and a platform for innovation.

Switzerland: The milder cousin of Emmental

Switzerland is proud of its own cheese legends, but Gouda has carved out a niche as a mild alternative. Especially in households with young children, young Gouda is favored for its soft texture and neutral flavor. Some local cheesemakers even produce Gouda-like cheeses that melt well for raclette or work in toasted sandwiches. Not traditionally Swiss—but surprisingly well integrated.

Come taste and decide for yourself

Curious how these ‘world Goudas’ compare to the original? At the Gouda Cheese Experience, you can not only see how authentic Gouda is made but also taste how subtle differences in flavor, texture, and character emerge. Our tasting experience offers a unique glimpse into how a single cheese can take on so many forms.

Book your ticket, discover how the world interprets Gouda in its own way and find out why the original still has that extra depth.