It is then placed into round molds that give it its round shape, and then saturated within a brine solution that enhances its taste from there on. After this stage, it is then coated with yellow or red paraffin after it dries up, to prevent the cheese from drying out. It can age within a few weeks from its preparation date, or go beyond a year in some cases. It takes on a different taste as it ages, and is most prized because of its unique flavor and creamy texture when one digs in.
Due to the process involving the use of raw milk, the governments go into a tizzy, prohibiting the use of this although some bend the rules and allow the use of unpasteurized milk. You can find this kind of cheese in places like Israel, Australia, Brazil and so on, where it is a major export from Holland, worldwide.
Due to its high fat content, it makes for a good creamy cheese base for dishes, like pastas and sandwiches. Cheese sauce using Gouda would work best when making dips and sauce based courses where its many elements can be highlighted using this cheese as its main component. It can be used as shredded cheese or grated and comes with herbs and spices merged into its content, to give it an extra bang in flavor.
For those who like their cheese on the mild side when it comes to taste should try eating Gouda that hasn't aged for too long.
Gouda Cheese Nutritional Information
Whether you'd like to marry your Gouda cheese with a salad preparation, or a meat dish, or simply couple it with crackers, is totally up to you. How you manage your portions of this cheese is what plays a major role in calorie counting your meals. Take a look at how ordinary Gouda cheese compares to that of the smoked Gouda cheese.
|Nutrient Content||Gouda Cheese Calories= 356
Portion= 100 g)
|Saturated Fat||18 g|
|Vitamin A||563 IU|
|Nutrient Content||Smoked Gouda Cheese Calories= 80
Portion= 28 g)
|Saturated Fat||5 g|
Gouda Cheese Health Benefits
The Gouda cheese health benefits take root from raw milk, being its major ingredient and the one that fuels its beneficial rate. It is of controversial debate as to whether this kind of cheese is fit for the masses, but at the end of the day, managing your intake is key. So the next time you pick up this cheese, don't think - just buy it.
- Before milk is pasteurized, it is teaming with enzymes and colloidal minerals, which are necessary for the use and absorbing of sugar and fat within the body.
- A good immune system needs bacteria and lactic acids for proper functioning, which this milk has in its unpasteurized form.
- In order to effectively digest lactose, the body has to be able to absorb calcium present in milk, which is abundant in unpasteurized milk. The enzyme that is responsible for this function is called 'phosphataze'.
- When milk is heated, it converts into a substance that has toxic fats, sugars that can't be digested and minerals that aren't readily absorbed by the body.
- Unpasteurized milk has elements in it that aid in fighting against allergies.