5 myths about Gouda cheese that are not true!

There is more to Gouda cheese than meets the eye

Gouda cheese is famous and loved worldwide. From sandwich spread to drinks board and from pasta dish to toasted sandwich: you will find this yellow delicacy everywhere. But with so much fame comes misunderstandings. Many people have ideas about cheese that are not quite right, based on half-truths or old habits. These five myths you may hear often, but they really need a makeover.

Myth 1: "Cheese is always fat"

That Gouda cheese is high in fat is partly true, but the whole story is more nuanced. Most cheeses are made from whole milk, which gives them their creamy flavour. But that does not mean that all cheeses are 'fat bombs'. In fact, there are also 30+ and 20+ varieties, which contain less fat. Moreover, fat is not necessarily unhealthy. Cheese is also high in protein, calcium and vitamin B12. What matters most is how much you eat and what you take with it. As with so many other delicacies, the same applies to Gouda cheese: enjoy in moderation!

Myth 2: "Young cheese is healthier than old cheese"

A classic misconception! Young cheese contains more moisture, less salt and a milder taste, it's true. But 'healthy' is relative. Old cheese, on the contrary, contains more calcium, more protein per gram and has extra flavours and aromas thanks to the ripening process. So where young cheese is light and creamy, old cheese actually offers more nutritional value and character. So the question is: what suits your taste and needs?

Myth 3: "Cheese is bad for your cholesterol"

You often hear this comment too, but research shows a different picture. Cheese does contain saturated fat, but it also contains many beneficial substances that can actually balance cholesterol levels. Moreover, there is a difference between 'saturated fat from cheese' and from, say, fried food. Eating cheese in normal quantities (as part of a varied diet) fits perfectly into a healthy lifestyle and is therefore not necessarily bad for your cholesterol at all.

Myth 4: "All Gouda cheese tastes the same"

Anyone who has ever tasted several cheeses side by side knows better. Maturation time makes a world of difference. A young Gouda cheese aged four weeks is soft and mild. An aged variety (four to six months) is firmer and fuller. And an aged cheese of more than a year is tangy, spicy and sometimes even a tad crumbly. Add the influence of spices, farm production or organic milk, and you have an infinite variety of flavour profiles.

Myth 5: "Gouda cheese only tastes good on bread"

Definitely not! Gouda cheese is surprisingly versatile. For instance, grate it over pasta, melt it between nachos or combine it with a strong wine: the possibilities are endless. Even in desserts, with figs or pears, for instance, old cheese is fantastic. Those who only eat cheese on bread are really missing out on a world of culinary combinations.

Taste for yourself at the Gouda Cheese Experience

In the end, there is only one way to really discover how diverse, tasty and surprising Gouda cheese is and that is by experiencing it for 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 old, and of course get to taste for yourself. And believe us: after a visit, you will taste the difference with your eyes, nose and taste buds.

Would you like to know whether old cheese is really spicier, whether you prefer creamy or gritty and how 48+ differs from 30+? Book your tickets now and come and find out for yourself during a tasty experience in the heart of Gouda!