there was never any cheese-making in Gouda. In the Middle Ages, Gouda acquired sole cheese-market rights, basically becoming the only city in the country where farmers could trade their cheese.

The traditional-style Gouda, aged for 13 months ... “It was an experience to witness that and be in the room trying to make cheese with sound crews, lighting guys, and three cameras.

Use precise geolocation data and actively scan device characteristics for identification. This is done to store and access ...

If you want to make a mac and ... After eating cheese for the better half of a month, the one fromage we kept coming back to (and buying more of) was a truffled Gouda, made with actual flecks ...

For the second consecutive contest, an aged gouda called Arethusa Europa from Arethusa Farm Dairy in Bantam, Connecticut, ...

Goudas from the traditional region of production will be labelled ‘Noord-Hollandse Gouda’. Young Goudas will have a clear, or pale-yellow rind. Partly oven-dried examples may have a golden ...