We can tell that cheese has been a staple in our meals for a very long time since the Greeks created the mythical shepherd, beekeeper, and hunter Aristaios as their god of cheese. But it's safe to assume that the domestication of animals, which took place between 8,000 and 10,000 years ago, and the production of cheese are inextricably linked. Rennet was first added to milk, which was then curdled and salted before cheesemaking could begin. It might have just been an accident or the result of an experiment. In any case, cheesemaking took off, and history hasn't looked back since.
Cheddar is a yellow cheese that is smooth, solid, and flavorful. The English village of Cheddar in Somerset is where cheddar first appeared. However, cheddar cheese has gained popularity globally in recent years. When manufacturing cheddar traditionally, blocks of curd are stacked on top of one another to bind the blocks together and push the whey out of the cheese. The cheese is then repeatedly stacked until it turns sour and stringy. After that, they are sliced into chips, salted, and pressed into hoop shapes. Cheddar cheese comes in a variety of varieties and maturities. As an illustration, mild, semi-matured, mature, vintage, etc. cheddar. Aged cheddar crumbles in the mouth and has a strong, lasting flavour. The flavour and texture of young cheddar cheese are smooth, mild, and creamy, with a buttery consistency. Older cheese is more nutty, crumbly, and sharp.
Gouda cheese is a semi-hard, creamy, yellow cheese that was first produced in the Netherlands. It's one of the most well-liked varieties of cheese worldwide. Typically prepared from cow's milk, gouda has a characteristic scent, a flavour similar to caramel, and a rich, springy consistency. Both pasteurised and unpasteurized varieties of gouda are offered. When considering its manufacturing, some of the liquid whey from curdling milk is taken out and replaced with warm water. Later, this water is drained. This procedure, which we refer to as "washing the curds," helps eliminate additional lactose from milk and prevents the production of lactic acid. Gouda cheese that is younger has a softer, milder flavour and texture. They can be used as crackers or for sandwiches. Older Gouda cheese is better for cooking since it is stronger, tougher, and darker, and it has a nutty and buttery flavour. It goes well with wine or crusty bread as well.
Differences between the two cheese types
• Cheddar cheese tastes less sweet, more buttery, and generally stronger than gouda cheese, which is nutty and sweet. In many cheese recipes, Gouda and cheddar can be substituted. The two flavours differ from one another in a minor yet recognisable way.
• Gouda is a creamy cheese that feels slightly oily to the touch and has a 76% fat content. Depending on the type of milk the manufacturers use, the fat level of cheddar can range from 7% to 40%.
• Gouda cheese melts more easily than cheddar cheese because of its increased fat content. Cheddar is a melting cheese, but because it has less fat than other cheeses, it melts differently. Gouda is a great alternative for a fondue or grilled cheese sandwich, while cheddar cheese is a popular cheese to use on burgers, in casseroles, or with mozzarella cheese on pizza.
• Cheddar cheese, which is firmer than Gouda cheese, a semi-hard cheese, is better for grating and slicing. In order to create the hard cheese known as cheddar, the cheese curds are compressed into moulds during the cheddar-making process.
