It is a fatty cheese of medium humidity, which is obtained by coagulation of milk standardized using rennet, supplemented by the action of specific lactic bacteria. Its paste is firm, compact, it has elastic consistency.
Standarized pasteurized milk, calcium chloride, sodium chloride, lactic bacterial cultura, rennet and dye (INS 160b).
Contains allergens: Milk
Gluten free
Standarized pasteurized milk, calcium chloride, sodium chloride, lactic bacterial cultura, rennet and dye (INS 160b).
| Analysis | Criteria of acceptance | Method of Analysis |
| Moisture (%) | 36 – 45,9 | FIL 4A: 1982 |
| Fat on a Dry Basis (FDB) (%) | 45 – 59,9 | FIL 5B: 1986 |
| Analysis | Criteria of acceptance | Method of Analysis |
| Coliforms to 30º C/g | N=5 c=2 m=1000 M=5000 | FIL 73A :1985 |
| Coliforms to 45º C/g | N=5 c=2 m=100 M=500 | APHA 1992 Cap.24 (1) |
| Staphylococcus coagulase positive/g | N=5 c=2 m=100 M=1000 | FIL 145 : 1990 |
| Salmonella spp/25 g | N=5 c=0 m=0 | FIL 93A : 1985 |
| Listeria monocytogenes/ 25g | N=5 c=0 m=0 | FIL143 : 1990 |
Mass: semi-cooked, molded, pressed, salted and matured.
Texture: compact, firm, elastic consistency.
Color and flavor: yellowish white uniform.
Flavor and aroma: characteristic mild flavor, mild and pleasant aroma well.
Gouda cheese is widely consumed in cheese and cold cuts platters, cut into small cubes or wedges. It can also be served with fresh seasonal fruits and dried fruits
The product is aimed at final consumers. It can be consumed by the general population from the first year of life, except those allergic to any of its ingredients.
Approximate weight per block: Blocks of 4 kg, 2 kg and 0.3 kg.
Primary packaging: Thermo-shrinkable bag.
Secondary packaging: Corrugated cardboard box with capacity for 4 units of 4 kg, 8 units of 2 kg and 16 units of 0.3 kg.
Temperature: Between 2 and 8ºC.
Shelf life: 120 days.
Freezing temperature: Between – 18º C and – 20º C.
Shelf life: 12 months
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