Around the world in 8 cheeses: International varieties of Gouda cheese
Gouda cheese is a typically Dutch product... you might think. But did you know that 'Gouda' has now taken on a life of its own in almost every continent? From American supermarket cheese to artisan variants in Japan, the world has not only embraced Gouda, but also created its own versions. In this blog, we take a culinary journey through eight international varieties of Gouda cheese. A journey that shows how an ancient Dutch delicacy inspires and transforms worldwide.
Gouda as a global symbol of cheese
Although the name "Gouda" is protected in the Netherlands, many countries use the term for cheeses that sometimes only marginally resemble it. Yet this worldwide love for the product is a compliment. It proves that the creamy, mild and accessible taste of Gouda cheese has universal appeal. But just as you find pizza or beer differently in every country, Gouda gets its own twist everywhere.
8 countries, as many Gouda interpretations
Gouda cheese has now spread around the world, adapting to local tastes and customs along the way. Sometimes it stays close to the original, sometimes it takes on an entirely 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 US, Gouda is more popular than you might think, especially in delis and farmers' markets. The standard supermarket variety is usually young and creamy, sometimes lightly smoked and wrapped in plastic. But those who look further will discover artisanal cheeses in Wisconsin and Vermont that are true to the Dutch style, complete with maturation and wax coating to match. Yet you also see many imaginative interpretations, such as Gouda with maple syrup, jalapeño or bacon, tailored to American taste buds.
Germany: "Butterkäse" meets Gouda
In Germany, 'Gouda' is standard on the Frühstückstafel. Often young, smooth and buttery soft in texture. It sometimes looks more like their beloved Butterkäse than the powerful old cheese from the Netherlands. German Gouda cheeses are mostly domestically produced and are a favourite with children because of their mild taste. Yet you also increasingly see cured and aged Gouda cheeses popping up in speciality shops, for those looking for more depth.
France: Gouda cheese in the land of Brie and Roquefort
France has a distinct cheese identity, but Gouda is no stranger there either. In the supermarket, you mostly see young, industrial varieties, mostly imported or produced under licence. French cheese connoisseurs often act somewhat pityingly about it, but that is changing. Especially old Gouda cheese with crystals and full flavour is gaining a foothold in delicatessens. More and more French people are discovering that even a 'Dutch' cheese can have character and complexity.
Poland: A favourite with its own character
Gouda is one of the most widely eaten cheeses in Poland. Often produced locally and tailored to Poland's preference for mild flavours. The texture is sometimes more elastic and the flavour lighter than the Dutch original. Nevertheless, 'Gouda' is seen as versatile and reliable. The product is perfect for 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, people speak of 'queijo tipo Gouda': a cheese 'in the style of' Gouda. This variant is often slightly sweeter and softer than Dutch, which suits the warm climate and Brazilian food culture well. The cheese is eaten with fruit, as a snack or incorporated into empanada-like appetisers. Real Gouda export cheese is also available, but is mainly seen as a premium product for special occasions.
Japan: Delicacy with Dutch roots
Japanese cheesemakers have developed their own take on Gouda. Although real Gouda cheese is imported and sold as a luxury item, some farms also make their own 'Gouda-style' cheese. But using local milk and sometimes even from cows that eat sake brew. The result is a subtly sweet cheese with soft texture and a distinctive umami profile. Often eaten in small quantities, as a delicate appetiser or with wine or sake.
Australia: Modern craftsmanship in a warm climate
In Australia, the artisan cheese industry is thriving. Small producers are making their own versions of Gouda, often with local ingredients. Think cheeses with Australian bush herbs, black pepper or truffle. The Gouda style is appreciated for its balance and versatility. Maturation time varies, and some cheeses are even soaked in wine for extra depth. Gouda lives there as tradition and innovation.
Switzerland: The mild counterpart of Emmentaler
Although Switzerland is proud of its own cheese icons, Gouda gets a place there as a mild alternative. Young Gouda is especially popular in families with young children, because of its soft texture and neutral taste. Local cheese makers sometimes make their own 'Gouda-like' cheeses that melt in raclette pans or are used in toasted sandwiches. Not traditionally Swiss, but surprisingly well-established.
Come taste and judge for yourself!
Wondering how these world Goudas compare to the original? At the Gouda Cheese Experience, you can not only see how real Gouda cheese is made, but also taste how subtle flavour, texture and character change. Our tasting gives you a unique insight into how one type of cheese can have countless faces.
Book your ticket, discover how the world tastes Gouda in its own way and why the original always has just a little more depth after all.
