Distinctive Features
Gauda typically forms into large, flattened wheels weighing between 5 and 12 kilograms. Its interior paste is a consistent pale yellow colour, indicating a high butterfat content. The texture is semi-hard and smooth, often described as supple or pliable with few if any eyes.
The cheese has a thin, natural rind that is usually coated in yellow or red wax for protection and branding. Its moisture content is moderate, giving it a pleasant, creamy mouthfeel without being soft. The flavour profile is notably mild, nutty, and buttery, with a slight sweetness that becomes more pronounced with age.
Cheese Varieties
Young Gauda is aged for about four weeks and offers a very mild, creamy taste. This variety is excellent for sandwiches and melting. It has a higher moisture content and a particularly soft texture.
Mature Gauda, or ‘Old Gauda’, undergoes aging for several months, sometimes up to a year. This extended aging intensifies its flavour, developing stronger nutty and caramel notes. The texture also becomes firmer and more crystalline, making it ideal for grating over dishes.
History and Traditions
Gauda’s history in Austria is deeply connected to the country’s rich alpine dairy farming traditions. While the name is inspired by the Dutch Gouda, Austrian producers developed their own distinct version using local milk and techniques. It became a popular everyday cheese due to its reliable quality and pleasant flavour.
The cheese is produced across various Austrian regions known for their high-quality milk. These areas are also famous for other dairy products like butter and yoghurt, as well as beverages such as crisp white wines and hearty beers. Gauda is a common feature in Austrian households, often enjoyed as part of a traditional ‘Brettljause’ or farmer’s lunch platter.
Production Process
The production of Gauda begins with pasteurised cow’s milk being warmed in large vats. A starter culture and rennet are added to coagulate the milk into a solid curd. The curd is then cut into small pieces to release the whey.
The curds are washed with warm water, which helps create the cheese’s characteristic mild flavour and semi-soft texture. They are then pressed into circular moulds to form the distinctive wheel shape. After pressing, the wheels are brined in a saltwater solution for several days to develop the rind and enhance preservation.
Finally, the cheeses are dried and coated with a layer of wax. They are aged in controlled cellars for a minimum of four weeks, though some are aged much longer. During this time, the flavours mature and the texture becomes firmer.
Wine or Beverage Pairings
Young Gauda pairs beautifully with light, crisp Austrian white wines like Grüner Veltliner. The wine’s peppery notes and acidity cut through the cheese’s creaminess. A fresh, citrusy Austrian Riesling also complements its mild, buttery character.
For mature Gauda, opt for an Austrian Zweigelt or a light Pinot Noir. These red wines have enough body to match the stronger flavours without overwhelming them. A malty Austrian Märzen beer or a classic pilsner also makes an excellent pairing, cleansing the palate between bites.
Suitable Fruit and Vegetables
Fresh, crisp apples and pears provide a wonderful textural contrast and a hint of sweetness that enhances Gauda’s flavour. Grapes, especially green seedless varieties, offer a juicy, refreshing accompaniment. These fruits balance the cheese’s richness perfectly.
For vegetables, consider serving Gauda with sticks of cucumber and radish for a crunchy, peppery element. Pickled vegetables like cornichons or pearl onions add a sharp, acidic note that cuts through the fat. A small side of tomato chutney or onion marmalade also pairs excellently.
Suitable Meat and Fish dishes
Gauda is a fantastic melting cheese, making it ideal for topping a classic Wiener Schnitzel. It adds a creamy, rich layer to the crispy veal or pork cutlet. It also works wonderfully melted into a ham and cheese toastie or croque monsieur.
For fish, try incorporating grated mature Gauda into a sauce for a baked trout or salmon dish. Its nutty flavour complements the oiliness of the fish without dominating it. You can also use it in a seafood gratin for a delicious, golden-brown crust.
Presentation
Remove Gauda from the refrigerator at least 30 minutes before serving to allow it to reach room temperature. This crucial step allows its full aroma and creamy texture to develop. Serve it on a wooden board or a neutral-coloured slate plate to let its colour stand out.
Present the cheese as a whole wedge or pre-slice it into manageable pieces. Provide a separate cheese knife with a forked tip for easy serving. Arrange accompanying fruits, nuts, and bread around the cheese to create an inviting and balanced presentation for guests.
Recipe Ideas
Classic Austrian Käsespätzle
Käsespätzle is a beloved Austrian comfort food, essentially a cheesy pasta bake. Gauda is a perfect cheese for this dish due to its excellent melting properties and mild flavour. This recipe serves as a hearty main course or a rich side dish.
The dish combines soft egg noodles with layers of melted cheese and crispy fried onions. It is simple to prepare yet incredibly satisfying. Using a mix of young and mature Gauda can add depth to the flavour profile.
- 250g Spätzle noodles (fresh or dried)
- 200g young Gauda, grated
- 100g mature Gauda, grated
- 1 large onion, thinly sliced
- 2 tbsp butter
- 100ml cream
- Salt, pepper, and a pinch of nutmeg
- Fresh chives for garnish
- Cook the Spätzle according to package instructions until al dente. Drain well.
- Melt 1 tbsp butter in a pan and fry the sliced onions until golden and crispy. Set aside.
- In a large bowl, toss the warm Spätzle with the cream, grated Gauda, salt, pepper, and nutmeg.
- Transfer the mixture to a buttered baking dish. Top with the remaining grated cheese.
- Bake at 180°C for 20-25 minutes until bubbly and golden brown.
- Garnish with the crispy onions and chopped chives before serving.
Gauda and Apple Stuffed Chicken Breast
This elegant main course highlights the beautiful pairing of Gauda and apple. The cheese melts into a creamy sauce inside the chicken, keeping it moist and flavourful. The apple adds a subtle sweetness that cuts through the richness.
It is an impressive yet straightforward dish perfect for a dinner party. The recipe uses simple techniques for a delicious result. Serve it with buttery mashed potatoes and steamed green beans for a complete meal.
- 4 chicken breasts
- 150g Gauda, cut into small cubes
- 1 crisp apple, peeled and finely diced
- 1 small shallot, finely chopped
- 2 tbsp fresh thyme leaves
- 2 tbsp olive oil
- Salt and pepper to taste
- 100ml chicken stock
- Preheat your oven to 200°C. Make a deep pocket in each chicken breast with a sharp knife.
- In a bowl, mix the diced Gauda, apple, shallot, and half the thyme. Season with salt and pepper.
- Stuff the mixture evenly into the pockets of each chicken breast. Secure with toothpicks.
- Heat the olive oil in an oven-proof skillet. Sear the chicken breasts for 3-4 minutes on each side until golden.
- Pour the chicken stock into the skillet and transfer it to the oven. Bake for 15-18 minutes until the chicken is cooked through.
- Rest for 5 minutes before serving. Garnish with the remaining fresh thyme.
Similar Cheeses and Alternatives
If you enjoy Gauda, you will likely appreciate other semi-hard, washed-curd cheeses. Dutch Gouda is the most obvious relative, though it often has a slightly different flavour profile due to variations in milk and aging conditions. Another excellent Austrian alternative is Bergkäse, a mountain cheese with a firmer texture and a more robust, alpine flavour. For a French option, consider Saint-Paulin, which shares a similar mildness and smooth, supple texture. Italian Asiago, particularly the younger ‘Pressato’ variety, also offers a comparable mild and buttery experience, making it a suitable substitute in many recipes.