User:Nrjohns1/Gouda cheese

History[edit]

The first mention of Gouda cheese dates from 1284 and is considered one of the oldest European cheeses from numerous sources. Gouda is often replicated in other cheese-producing nations. Cheesemaking traditionally was a woman's task in Dutch culture, with farmers' wives passing their cheesemaking skills on to their daughters. During summer months in the city of Gouda, South Holland, there is a cheese market in traditional style once a week primarily as a tourist attraction. Most Dutch Gouda is now produced industrially. However, some 300 Dutch farmers still produce boerenkaas (“farmer's cheese”) which is a protected form of Gouda made in the traditional manner, using unpasteurized milk.

The cheese is named after the master of Gouda, not because it was produced in or around that city, but because it was traded there. In the Middle Ages, Dutch cities could obtain certain feudal rights which gave them primacy or a total monopoly on certain goods. Within the County of Holland, Gouda acquired market rights on cheese, the sole right to have a market in which the county's farmers could sell their cheese. All the cheeses would be taken to the market square in Gouda to be sold. Teams consisting of the guild of cheese-porters, identified by distinct differently colored straw hats, carried the farmers' cheeses, which typically weighed about 16 kg (35 lb), in barrows. Buyers then sampled the cheeses and negotiated a price using a ritual bargaining system called handjeklap in which buyers and sellers clap each other's hands and shout out prices. Once a price was agreed upon, the porters would carry the cheese to the weighing house and complete the sale.

Gouda is one of the oldest of European cheeses and is widely imitated in other cheese-producing countries

Sensory and Chemical Properties

Chemical Properties

In most cases, the moisture content of gouda cheese falls somewhere in the range of 40% to 50%. The amount of moisture that is present in Gouda cheese plays an important part in determining its texture. Cheeses that include higher moisture levels have a tendency to be softer and more creamy, whilst cheeses that have a lower moisture content have a tendency to be stiffer and may develop a crystalline structure as they age. Gouda cheese has a high moisture content.

Gouda cheese boasts a variable fat content, typically ranging from 20% to 40%. This fat content contributes to the cheese's rich and creamy texture, giving it a luxurious mouthfeel that is beloved by cheese enthusiasts. Gouda cheese's richness is mostly due to its fat content, which plays a crucial function in transporting and releasing flavor-enhancing chemicals, increasing the cheese's overall flavor profile. Additionally, the fat level has a considerable impact on the cheese's melting properties, making it a perfect choice for a variety of delectable dishes, from cheese stuffed quesadilla to dishes such as pasta alfredo.

Certain aroma-active chemicals that are found in Gouda cheese are responsible for the cheese's distinctive flavor character, which can be traced back to those components. Six notable components are believed to be distinctive of all Gouda cheeses, and they are as follows:

Diacetyl

• 2-Methylbutanal

• 3-Methylbutanal

• Methional

• Ethyl Butyrate

• Acetic Acid

Casein is the predominant type of protein found in gouda cheese, which contributes to the cheese's high protein content overall. Casein is the primary protein that is found in milk. During the process of manufacturing Gouda cheese, casein coagulates to create the curds, which contributes to the cheese's stiffness and overall structure.

Flavor

Gouda cheese is recognized for its diverse flavor profile, providing cheese enthusiasts with a fascinating sensory experience. Gouda cheese can exhibit a wide range of flavor qualities, from mild and creamy to harsh and acidic, depending on its age. Gouda cheese's flavor journey starts with its juvenile types, where one can enjoy a delicate and creamy flavor along with hints of diacetyl, a substance that contributes to its buttery scent. The flavors develop as Gouda cheeses reach the medium stage of maturation, showing extra whey, sour aromatics, and a somewhat cooked or milky essence, increasing the cheese's complexity.

However, the matured Gouda cheeses truly captivate the palette with their unique qualities. Gouda cheese's rich, caramel-like flavor, which is developed after prolonged ripening, enhances the entire flavor profile. The richness of the cheese is enhanced by the emergence of brothy and malty/nutty undertones, which provide a delicious counterpoint to the sweet and creamy overtones often giving the impression of butterscotch. With the emergence of subtle fruity notes, aged Gouda's sensory experience continues to develop, adding to the cheese's attractiveness. Depending on how long the cheese has been aged, the finish can range from silky to sharp, leaving a lingering and delicious aftertaste.

Gouda has a variety of chemicals that contribute to its various sensory qualities. Umami, sweetness, acidity, and just a hint of sourness are just some of the savory and sweet flavors that are brought out by the cheese's complex flavor profile. Its consistency is characterized by a harmonious combination of cooked and milky components, brothy undertones, creamy milk fat, and hints of sour and sulfurous odors . Together, these aromatic and gustatory elements create an elegant sensation that enthralls the senses.

The complexity and adaptability of gouda cheese make it a superb addition to cheese platters, gourmet sandwiches, and savory foods, underscoring its prestigious standing as a well-liked cheese variety that is cherished by people all over the world.

Aged Gouda Cheese

Appearance and Texture

Gouda cheese has a solid and springy texture in addition to complex flavors, giving the taste sensation a pleasing mouthfeel . The cheese gets crystalline as it ages, adding a satisfying crunch and raising the level of enjoyment. Young Gouda cheese often has a smooth, creamy texture and a pale ivory to light yellow color. The cheese's look changes into a richer golden hue as it becomes older, and its texture becomes more crumbly and firm. Small crystalline crystals within aged Gouda cheese may also be visible, giving the cheese a delicious crunch.

Nutritional Value

According to the U.S Department of Agriculture some of the gouda cheese nutritional facts are listed below.

Macronutrient content of common cheeses, g per 100 g

Protein	24.9	g		Vitamin B-12	1.54	µg
Fats	27.7	g		Vitamin A, RAE	165	µg
Carbohydrates	2.22	g		Vitamin A, IU	563	IU
Sugars	2.22	g		Vitamin E (alpha-tocopherol)	0.24	mg
Calcium, Ca	700	mg		Vitamin D (D2 + D3), International Units	20	IU
Iron, Fe	0.24	mg		Vitamin D (D2 + D3)	0.5	µg
Magnesium, Mg	29	mg		Vitamin D3 (cholecalciferol)	0.5	µg
Sodium, Na	819	mg		Vitamin K (phylloquinone)	2.3	µg

Gouda cheese is a nutritious and keto-friendly option due to its favorable macronutrient profile. High in both protein and fats while low in carbohydrates, Gouda cheese aligns well with the requirements of a ketogenic diet. Additionally, it serves as a rich source of essential vitamins and minerals, making it a valuable addition to a balanced diet. With its satisfying protein and fat content, Gouda cheese provides a satiating and delicious option for those following a low-carb lifestyle. A 1-ounce serving of Gouda cheese contributes significantly to the recommended daily intake of calcium, phosphorus, zinc, and vitamin B12, providing 10% or more of the daily value for these essential nutrients. These vitamins and minerals are essential for maintaining bone health, supporting various physiological functions, and promoting overall well-being.

However, it is crucial to exercise moderation in Gouda cheese consumption, considering its sodium content. A 1.5-ounce serving of Gouda cheese contains approximately 348 milligrams of sodium, representing around 15 percent of the recommended daily intake limit. Individuals with sodium-sensitive health conditions, such as hypertension or cardiovascular issues, should be mindful of their daily cheese intake and consider alternatives if necessary.

E.coli O121 Outbreak Involving Gouda Cheese Products

In 2018, an unsettling public health event unfolded in British Columbia, Canada, as a cluster of seven individuals fell victim to an outbreak of Escherichia coli O121 linked to raw-milk Gouda cheese products. Among the affected individuals, four reported a shared consumption of the same raw milk Gouda-type cheese between August and October 2018. What made this outbreak particularly concerning was the discovery that the implicated cheese had undergone an aging process exceeding the required minimum of 60 days, seemingly adhering to the established food safety protocols. In response to the outbreak, thorough investigations were conducted at the dairy plant responsible for the cheese production. Surprisingly, authorities found the facility to be fully compliant with all prevailing Canadian regulatory requirements, and no production deficiencies were identified. Despite such adherence to North American regulations, one sample of the cheese tested positive for E. coli O121, raising significant concerns about the potential risks of contamination even in cheeses processed in accordance with strict food safety guidelines. This incident served as a poignant reminder of the ongoing challenges in ensuring food safety and underscored the need for continuous monitoring, rigorous quality control measures, and heightened vigilance in the production and distribution of Gouda cheese and other raw-milk products to safeguard public health.

E.coli O121

A particular strain of the bacteria Escherichia coli, which is frequently found in the intestines of both people and animals, is known as E. coli O121. Most strains of E. coli are harmless, but some, like O121, can lead to foodborne diseases. The same as other pathogenic E. coli strains like O157:H7, this one is renowned for manufacturing Shiga toxins. Gastrointestinal distress brought on by an E. coli O121 infection might include pains in the abdomen, diarrhea (sometimes red), and vomiting. Hemolytic uremic syndrome (HUS), a disorder that can result in kidney failure, can develop in extreme circumstances. It is crucial to follow good food safety procedures, such as thorough boiling of meals, appropriate handwashing, and preventing cross-contamination during food preparation, to stop the spread of E. coli O121 and other dangerous germs. Public health agencies regularly track and research E. coli O121 in order to better understand its traits and create efficient preventative and treatment plans.

Symptoms

The symptoms of an E. coli infection primarily affect the intestines, similar to other food-borne infections. Symptoms can differ from person to person, but they frequently include the following:

• Abdominal cramps

Diarrhea (sometimes bloody)

• Vomiting
• Nausea
• Fever
• Fatigue
• Loss of appetite
• Dehydration
• Hemolytic uremic syndrome (in severe cases)

Safety Precautions

To guarantee a secure and satisfying culinary experience, gouda cheese needs to be handled and stored carefully.   The fundamental safety measures for handling Gouda cheese are outlined in the section to help understand the best ways to reduce the hazards involved with consuming it.

Proper Storage

Ensuring the quality and safety of Gouda cheese necessitates the implementation of appropriate storage practices. It is recommended to store the cheese in a refrigerated environment within the temperature range of 35°F to 40°F (1.6°C to 4°C). To prevent the desiccation and absorption of extraneous scents, it is advisable to store Gouda cheese in an airtight container or securely wrap it with wax paper or plastic wrap when refrigerating.

Avoid Cross-Contamination

Ensuring the containment of detrimental bacteria is of paramount importance in maintaining food safety. To prevent cross-contamination, it is advisable to store Gouda cheese separately from raw meat, poultry, and shellfish in the refrigerator. In addition, it is advisable to employ distinct cutting boards and utensils for cheese and other food products during the preparation process in order to mitigate the potential for cross-contamination.

Observe Signs of Spoilage

Watch out for Gouda cheese deterioration indicators. It's important to recognize the situations when mold development is dangerous, even though it may be tolerated on some forms of Gouda cheese, such as older versions, and even add to their flavor profile. It is best to throw out cheese right away if you see mold, an off smell, or any other weird appearance on it, especially if it is soft or fresh Gouda cheese, to prevent potential foodborne illnesses. Make careful to wrap moldy cheese in a tight bag and dispose of it in a way that prevents contamination from spreading, such as by putting it in a sealed garbage bag apart from other food waste. This careful handling and disposal of moldy Gouda cheese promotes food safety and guarantees a satisfying cheese consumption experience.