[2][3] The name is used today as a general term for numerous similar cheeses produced in the traditional Dutch manner.

In the Middle Ages, Dutch cities could obtain certain feudal rights which gave them primacy or a total monopoly on certain goods.

Teams consisting of the guild of cheese-porters, identified by distinct differently coloured straw hats, carried the farmers' cheeses, which typically weighed about 16 kg (35 lb), in barrows.

Various sources suggest that the term Gouda refers more to a general style of cheesemaking rather than to a specific kind of cheese, pointing to its taste, which varies with age.

This is called "washing the curd"; it creates a sweeter cheese by removing some of the lactose, resulting in a reduction of lactic acid produced.

Cubes of Gouda are commonly served as a snack along with beer in traditional Dutch Brown Bars.

Depending on its age, Gouda cheese can exhibit a wide range of flavour qualities: from mild and creamy, to harsh and acidic.

[13] Matured Gouda has a rich, caramel-like flavour, developed after prolonged ripening, along with brothy and malty or nutty undertones.

[18] Young Gouda cheese often has a smooth, creamy texture and a pale ivory to light yellow colour.