Gouda is made very similary to our Havarti cheese- once the cultured milk curdles, some of the whey is removed and replaced with warm water to "wash the curds", then it is drained and hooped. "Washing the curds” helps to remove extra lactose, therefore preventing some of the lactic acid formation. The curds are then pressed into round molds and are plopped into a brine bath. The cheese is then set out to dry and aged.

The Gouda we are offering is a "young mature" Gouda aged for 3 months. You will notice that is has a more mild, soft, and almost sweet taste and texture. They’re best on sandwiches or crackers.

We offer both SMOKED and plain gouda!