CODEX STAN 266-1966 Standard for Gouda
1. SCOPE
This Standard applies to Gouda intended for direct consumption or for further processing in conformity with the description in Section 2 of this Standard.
2. DESCRIPTION
Gouda is a ripened firm/semi-hard cheese in conformity with the General Standard for Cheese (CODEX STAN 283-1978). The body has a near white or ivory through to light yellow or yellow colour and a firm-textured (when pressed by thumb) texture, suitable for cutting, with few to plentiful, more or less round pin’s head to pea sized (or mostly up to 10 mm in diameter) gas holes, distributed in a reasonable regular manner throughout the interior of the cheese, but few openings and splits are acceptable. The shape is of a flattened cylinder with convex sides, a flat block, or a loaf. The cheese is manufactured and sold with a dry rind, which may be coated. Gouda of flat block or loaf shape is also sold without1 rind.
For Gouda ready for consumption, the ripening procedure to develop flavour and body characteristics is normally from 3 weeks at 10–17 °C depending on the extent of maturity required. Alternative ripening conditions (including the addition of ripening enhancing enzymes) may be used, provided the cheese exhibits similar physical, biochemical and sensory properties as those achieved by the previously stated ripening procedure. Gouda intended for further processing and Gouda of low weights (< 2.5 kg) need not exhibit the same degree of ripening when justified through technical and/or trade needs.
