Goat Gouda Mature

Mature goat Gouda is made in a similar way to traditional Gouda, but using goat’s milk instead of cow’s milk, which gives it a naturally tangier base. The milk is pasteurised, cultured, and coagulated with rennet to form curds, which are cut, drained, and pressed into wheels before being brined to develop flavour and help preserve the cheese. It is then aged for several months (or longer for “mature” styles) in controlled conditions, during which it slowly loses moisture and develops a firmer texture, deeper savoury notes, and a more pronounced nutty, caramel-like complexity alongside the goat milk’s characteristic tang.