Gouda Cheese is one of the most famous cheeses in the world.
The name derives from the city from which it originated; Gouda.
Gouda City council strictly monitored the quality of the cheese produced in Gouda. In front of the town hall you can still find the weigh house (1668) where cheese was accurately weighed.

Today, most Gouda cheese is factory produced, made from pasteurized milk.
In the country you can find farms where “BoerenGouda” (Farmers Gouda) is produced.

Cheese contains a lot of calcium, but also vitamins A, B and D.
Protein is an important nutrient in cheese; 24 grams per 100 grams of Gouda cheese.
Milk proteins in cheese are nutritionally comparable to proteins in meat.
That’s why cheese can be used as a meat substitute in the (vegetarian) meal.

It takes ten liters of milk to produce one kilo of Gouda cheese.

Gouda Cheese can be classified according to the maturation period, ‘young cheese’ undergoes four weeks of maturation, ‘young matured cheese’ eight weeks, ‘matured cheese’ four months, ‘extra matured cheese’ seven months, and ‘old cheese’ matures 10 months.

A Gouda cheese has the form of a wheel, and weighs approximately 10 kg.

“MULDER” Artisan Cheese Biscuits process exclusively old Gouda cheese.