Smoked Gouda is a bit nuttier tasting than the regular Gouda. Containing 45% butterfat, it's buttery, creamy and smooth with sweet and salty notes. As with all cheeses, be sure to enjoy it at room temperature and it will literally melt on your tongue.

Our all-natural Gouda is delicately smoked, adding subtle flavor to this popular cheese. Artfully crafted, this creamy, smoky favorite is ideal for game day and party-worthy cheeseboards. Ingredients: Cultured pasturized milk, salt, enzymes, annatto (color).

Smoked Gouda Cheese is traditionally smoked by placing whole blocks or pieces in a smoke house, which also preserves the cheese. An alternative method is to add natural smoke flavors to cheese curds before pressing - this method makes the flavor more uniform throughout.

Smoked Gouda cheese is a delicious and versatile cheese that can be used in a variety of ways. It has a sweet, nutty flavor that makes it perfect for cooking, snacking, or serving at your next party.

Smoked Gouda

• Made from pasteurized or unpasteurized cow's milk.
• Country of origin: Netherlands.
• Region: South Holland.
• Family: Gouda.
• Fat content: 7 g/100g.
• Texture: buttery and crumbly.
• Rind: waxed.
• Colour: pale yellow.

Typically made from cow's milk, this semi-hard cheese is characterised by its aromatic and caramel-like flavour combined with its dense and springy texture. Hints of nuts with sweet and creamy notes embrace your palate in a graceful sensation and, depending on the age, the finish ranges from smooth to sharp.

What is Gouda? Celebrated in a wide span of culinary cultures, Gouda has its roots in the southern regions of the Netherlands. Typically made from cow's milk, this semi-hard cheese is characterized by its aromatic and caramel-like flavor combined with its dense and springy texture.

The making of Gouda dates back to the 1100s when it was produced in the Netherlands. It is named after the city in which it was traded during that era. When we make Gouda, we add rennet and bacterial culture to fresh milk to form curds.

Fully aged gouda (aged for more than 10 months) has a rich taste with strong sweet undertones reminiscent of butterscotch. Smoked gouda cheese has a more buttery, nuttier, and sweeter flavor with distinct smoky undertones (no surprise there).

The salt helps to flavor the cheese and preserve it. Aging: The cheese is then aged for several months, during which time it develops its characteristic flavor and texture. The cheese can be aged for anywhere from a few weeks to several years, depending on the desired taste and texture.

To make gouda, cheesemakers create curds from cultured milk by adding rennet, then wash the curds to remove some of the lactose. (This creates a sweeter cheese, since there's less lactic acid produced.)

The making of Gouda dates back to the 1100s when it was produced in the Netherlands. It is named after the city in which it was traded during that era. When we make Gouda, we add rennet and bacterial culture to fresh milk to form curds.

The calcium content in gouda cheese helps build, maintain, and strengthen bones. Calcium also helps in muscle contractions, preventing blood clots, and maintaining blood pressure. It also may help lower the risk of cardiovascular disease and even cancer.