Gouda and parmesan are both popular types of cheese, but they have some key differences.
Gouda originates from the Netherlands, while parmesan comes from Italy. They vary in their aging process, texture, uses, price, and more.
What Is Gouda Cheese
Gouda is a Dutch cheese named after the city of Gouda in the Netherlands. First recorded in the 13th century, it was made widely available by medieval Dutch farmers seeking uses for excess milk supply.
To make gouda, milk curds are washed in hot water to remove some lactose, making the cheese sweeter due to less lactic acid production. The curds are then pressed into wheels and soaked in brine. After drying, the wheels get coated in yellow wax and aged from a few weeks to over a year.
Gouda can range from soft and creamy when young to hard and crumbly when aged. Its natural color is pale yellow. The flavor also intensifies as it ages, developing nutty and caramel notes and tanginess. The extent of aging classifies gouda as young versus aged varieties.
Key Takeaway: Gouda is a Dutch cheese that starts creamy and mild when young then intensifies in texture and flavor as it ages over months to years. Hot water washing of the curds makes this cheese naturally sweet.
What Is Parmesan Cheese
Parmesan originates from Bibbiano, Italy and dates back to the Middle Ages. It gets made from a mix of whole milk and skimmed milk to which calf rennet gets added to encourage curdling. The curd pieces then release whey, get collected in muslin cloths, pressed into forms, and aged for at least 12 months.
This results in a hard, crumbly cheese with a rich umami flavor and subtle sweetness. The texture contains easily crumbled granules with age. The natural color is pale yellow. It has a lower moisture content due to the aging process that evaporates moisture.
Parmesan gets used primarily in Italian cooking - grated over pastas, baked into pizzas, or stirred into risottos. It also makes appearances in Caesar salads. The flavor stands out enough that it does not require accompaniments when served straight in wedges or grated over dishes.
Key Takeaway: Parmesan comes from Italy, made by aging pressed curds for over 12 months to develop a crumbly texture and rich umami flavor, used mainly in Italian fare.
Comparing Origins and History
The origins and background of gouda and parmesan differ as highlighted:
| Cheese | Origin | First Recorded | Purpose |
|---|---|---|---|
| Gouda | Gouda, Netherlands | 1284 | To utilize excess milk supply by medieval Dutch farmers |
| Parmesan | Bibbiano, Italy | Middle Ages | To produce hard Italian cheese for grating |
Gouda arose earlier by the 13th century to reduce milk oversupply, whereas parmesan developed in Italy during the Middle Ages as an artisanal grating cheese. Both have centuries-long legacies spanning regions.
Comparing Ingredients and Process
While gouda and parmesan both use cow’s milk, their processes differ:
The steps in crafting gouda include:
- Curdling milk using rennet
- Washing the curds in hot water to extract lactose
- Pressing the curds after drainage to form wheels
- Soaking wheels briefly in brine
- Letting wheels air dry
- Coating with wax
- Aging from a few weeks to over a year
Key aspects are hot water washing to deliberately sweeten the curds and aging duration dictating hardness.
The parmesan production process involves:
- Mixing whole milk and skimmed milk
- Adding calf rennet to curdle the blend
- Cutting the set curds to release trapped whey
- Gathering the curds in muslin cloths
- Pressing moist curds into forms
- Aging forms for at least 12 months
Vital components are blending milks and extended aging time counted in years, not months.
Key Takeaway: Gouda relies on hot water washed curds and adjustable aging while parmesan depends on blended milk and long term aging for hardness and moisture loss.
Comparing Flavor, Texture and Uses
Since aging plays such a pivotal role, gouda and parmesan differ distinctively in taste, consistency and applications:
Flavor
- Young gouda - mild, lightly sweet, creamy
- Aged gouda - intensified with nutty, caramel notes and tangy hints
- Parmesan - rich umami, slightly sweet, low moisture content
Texture
- Young gouda - soft, smooth consistency
- Aged gouda - hard, crumbly with protein crystals
- Parmesan - hard, brittle, abundantly granular
Uses
- Gouda - table cheese for sandwiches or fruits, melts well
- Parmesan - topping pastas, pizzas, salads, usually grated
Comparing the Nutrition Facts
Gouda and parmesan diverge in certain nutritional values per 100 grams:
| Nutrient | Gouda | Parmesan |
|---|---|---|
| Calories | 356 kcal | 392 kcal |
| Fat | 27.44 g | 25 g |
| Carbs | 2.22 g | 3.22 g |
| Protein | 24.94 g | 35.75 g |
| Water | 41.46 g | 30 g |
| Calcium | 700 mg | 1184 mg |
Parmesan has more calories, protein, calcium but less fat and water than gouda. Both are low carb options. Since parmesan gets aged longer, the moisture evaporates leaving it more dense with a higher concentration of nutrients.
Comparing Price Points
Pricewise, parmesan costs noticeably more than gouda, with pricing:
- Gouda - $4.99 to $9.99 per pound approximately
- Parmesan - $6.89 to $8.99 per pound approximately
The longer duration parmesan requires for aging drives its price up compared to gouda. Additionally, authentic parmesan that gets stamped with the Parmigiano-Reggiano seal from specific Italian provinces costs more than generic parmesan.
Pairing and Serving Suggestions
Gouda and parmesan work well with different accompaniments and wines:
| Category | Gouda Pairings | Parmesan Pairings |
|---|---|---|
| Accompaniments | fresh fruits, nuts, brown bread, butter | fruits, cured meats, dark breads |
| Wines | off-dry Riesling, unoaked Chardonnay | bold Cabernet Sauvignon or Chianti |
| Beer styles | blond ales, pale lagers, brown ales | robust porters, nutty brown ales |
| Spirits | gin, vodka, light rum | single malt Scotch, aged bourbons |
Soft gouda finds matches in lighter wines and drinks while bold parmesan can embrace heartier choices. Chewy red wines, dark brews and aged spirits replicate parmesan’s intensity.
FAQs
What’s the difference between gouda and parmesan?
Gouda is Dutch, mildly sweet and nutty whereas Parmesan is Italian, intensely savory and granular. Gouda gets aged for flexibility in hardness and tastes while Parmesan requires over 12 months to develop richness.
Does parmesan taste better than gouda?
Taste is personal but most find aged parmesan to have a deeper, more complex flavor from its long aging than even old gouda. But gouda makes an excellent table cheese.
Can gouda substitute for parmesan?
Their textures and uses differ, parmesan works grated while gouda melts well. Hard aged gouda can mimic the saltiness when convenient but won't replicate all nuances.
Conclusion
While gouda and parmesan share European origin as hard cow’s milk cheeses, gouda relies on warm curd washes for sweetness and adjustable aging durations from weeks to years.
Parmesan depends on mixed milk blends and years-long aging to reduce moisture and concentrate textures and savoriness.