The cheese is from milk that is cultured and heated until the curd is separate from the whey. Some of the whey is then drained, and water is added. This is called “washing the curd”, and creates a sweeter cheese, as the washing removes some of the lactic acid. About ten percent of the mixture is curd which are pressed into circular moulds for several hours. These moulds are the essential reason behind its traditional, characteristic shape. The cheese is then soaked in a brine solution which gives the cheese and its rind a distinctive taste. The cheese is then dried for a couple of days before being coated to prevent it from drying out, then it is aged. Depending on age classification, it can be any time between a number of weeks to over 7 years before it is ready to be eaten. As it ages it develops a caramel sweetness and sometimes has a slight crunchiness from salt-like calcium lactate or tyrosine crystals that form in older cheeses.

The term “Gouda” is now a universal name, and not restricted to cheese of Dutch origin. The term “Noord-Hollandse Gouda” is registered in the EU as a Protected Geographical Status. The cheese itself was originally developed in Gouda which is in the Dutch province South Holland, hence the registered name referring to North Holland seems incorrect. However, Noord Holland is the recognised premium pasture area of Holland, being land claimed from the sea by the use of dikes.

The cheese’s flavor is very complex, salty and sweet with hints of butterscotch or toffee. It pairs well with aged sherries, port or Belgian-style ales. Roomano is a rare cheese to find, even in The Netherlands. It is often confused with the Italian cheese Romano.

Combining the flavor of aged parmesan with a pliant texture, Parrano is marketed as an Italian-style cheese. Taglines have included “The Dutch cheese that thinks it’s Italian” and “Sort of Italian.” However, Parrano is technically Gouda cheese although its flavor is more pronounced than that of traditional Gouda.

Parrano is a versatile cheese that is easy to shred, slice and melt. It is well suited for entertaining, cooking and snacking. Its flavor complements many different types of cuisine, especially Italian dishes.

Parrano won a gold medal at the 2006 World Championship Cheese Contest in Madison, Wisconsin, for ‘Best of class, Gouda.’ It was also first runner up for the World Champion Cheese Title. Uniekaas is the exclusive producer of Parrano, a trademarked brand.

The style was introduced in 1984 by the Baars company as the trademarked Leerdammer cheese, though it is now made by other Dutch companies under the name Maasdam.

On the farms about 5% of buttermilk may be added to the milk, and it is set with rennet at a temperature of 82 to 86 °F (28 to 30 °C). About 30 minutes later the curd is cut with a harp, stirred, and warmed to about 92 °F (33 °C) by pouring in hot whey. The curd is dipped with a cloth and kneaded. Caraway and cumin seeds, and sometimes cloves, are added to a portion of the curd, and the curd is then put into cloth-lined hoops in three layers with the spiced curd as the middle layer. The cheese is pressed for about 3 hours, then it is redressed, inverted, and again pressed overnight.

It may be salted with dry salt, or it may be immersed in a brine bath. It is cured in a cool, moist cellar. If the rind becomes too hard, it is washed with whey or salty water. It is said that milk may be rubbed on the surface occasionally, and that an alkaline solution containing litmus may be used to tint the surface blue.

Edam cheese has a very mild taste, is slightly salty or nutty, and has almost no smell when compared to other cheeses. It also has a significantly lower fat content than many other traditional cheeses being approximately 28 percent with an average protein content of 25 percent. Modern Edam is quite soft compared to other cheeses, such as Cheddar, due to its low fat content.

A major producer of Edam is the Friesland Foods company in The Netherlands. In the U.S., the May-bud brand is sold by the Churny Company, a subsidiary of Kraft Foods.

Mild Edam is considered compatible with fruit such as peaches, melons, apricots, and cherries. Aged Edam is often eaten with traditional “cheese fruits” like pears and apples. Like most cheeses, it is commonly eaten on crackers and bread. Pinot noir is a recommended wine to accompany this cheese.