Gouda cheese
PHYSICO-CHEMICAL CHARACTERISTICS
Fat in dry state: between 25.0 % and 44.9%
Humidity: between 36.0% and 45.9%
MICROBIOLOGICAL CHARACTERISTICS
Coliforms at 30º C/g: n=5 c=2 m=1000 M= 5000
Coliforms at 45º C/g: n=5 c=2 m=100 M=500
Staphylococcus aureus/g: n=5 c=2 m=100 M=1000
Salmonella spp/25 g: n=5 c=0 m=0
ORGANOLEPTIC CHARACTERISTICS
Gouda cheese is characterised by a semi-cooked, moulded, pressed, salty and matured dough. Said dough is compact and firm and it has an elastic consistence, with or without some well- disseminated holes. This cheese has a characteristic sweet taste, a soft, clean, pleasant and well-developed aroma and an even yellowish white colour.
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Product Type:
Cheese
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Type:
Semi Hard Cheese
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Texture:
Soft
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