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Gouda has a characteristic yellow interior dotted with a few tiny holes. It has a mild, nutlike flavor that is very similar to Edam, but its texture is slightly creamier. Gouda can be made from whole or part-skim cow’s milk.
Physical & Chemical Specifications:
| Characteristic | Minimum | Target | Maximum |
| Moisture (%, total) | ----- | ----- | 45.0 |
| Dry Matter | 55.0 | ----- | ----- |
| Fat in Dry Matter | 45.0 | ----- | ----- |
| Fat | 22.5 | ----- | ----- |
| PH | 5.1 | ----- | 5.3 |
Microbiological Specifications:
| Characteristic | Minimum | Target | Maximum |
| Enterobacteriaceae | 0 | ------- | <100/g |
| Yeast & Moulds | 0 | ------- | <100/g |
| E. coli | 0 | ------- | <10/g |
| Coag. positive Staphylococcen | 0 | ------- | <10/g |
| Listeria Monocytogenes | ------- | ------- | Absent in 25g |
| Salmonella | ------- | ------- | Absent in 25g |
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