Know what’s on your plate
Gouda cheese
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 356 kcal —
- Protein 25 g 50%
- Carbohydrate 2.2 g 1%
- Fat 27 g 35%
- Saturated fat 18 g 88%
- Fibre 0 g 0%
- Sugars 2.2 g —
- Sodium 819 mg 36%
- Cholesterol 114 mg 38%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 165 µg 18%
- Vitamin C 0 mg 0%
- Vitamin D 0.5 µg 3%
- Vitamin E 0.24 mg 2%
- Vitamin K 2.3 µg 2%
- Thiamin (B1) 0.03 mg 3%
- Riboflavin (B2) 0.33 mg 26%
- Niacin (B3) 0.06 mg 0%
- Pantothenic acid (B5) 0.34 mg 7%
- Vitamin B6 0.08 mg 5%
- Biotin (B7) 0.8 µg 3%
- Folate (B9) 21 µg 5%
- Vitamin B12 1.5 µg 64%
- Choline 15.4 mg 3%
Minerals
- Calcium 700 mg 54%
- Iron 0.24 mg 1%
- Magnesium 29 mg 7%
- Phosphorus 546 mg 44%
- Potassium 121 mg 3%
- Zinc 3.9 mg 35%
- Copper 0.04 mg 4%
- Manganese 0.01 mg 0%
- Selenium 14.5 µg 26%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 356 | 25 g | 2.2 g | 27 g |
| 1 × oz | 28.4 g | 101 | 7.1 g | 0.6 g | 7.8 g |
| 1 × package (7 oz) | 198 g | 705 | 49 g | 4.4 g | 54 g |
| 2 × oz | 56.7 g | 202 | 14 g | 1.3 g | 16 g |
| ½ × oz | 14.2 g | 50 | 3.5 g | 0.3 g | 3.9 g |
| 3 × oz | 85.1 g | 303 | 21 g | 1.9 g | 23 g |
| 4 × oz | 113.4 g | 404 | 28 g | 2.5 g | 31 g |
Similar foods
- Edam cheese357 kcal / 100 g
- Cheddar cheese403 kcal / 100 g
- Gruyere cheese413 kcal / 100 g
- Ricotta cheese193 kcal / 100 g
- Gjetost cheese466 kcal / 100 g
- Gouda/salaneuvos cheeseaverage, 28-30% fat375 kcal / 100 g
- Feta cheese265 kcal / 100 g
- Swiss cheese393 kcal / 100 g
- Cheese334 kcal / 100 g
- Colby cheese394 kcal / 100 g
Questions about Gouda cheese
How much Gouda is a typical portion?
A small piece of about 30 g is a practical serving, roughly one or two slices depending on how thickly it is cut. That portion provides 107 kcal and 7.5 g protein.
How do you melt Gouda without it turning oily?
Grate it or slice it thinly, then melt it gently over low heat; high heat can make the fat separate. For a cheese sauce, stir Gouda into a warm white sauce off the heat rather than boiling it.
Can you eat the rind on Gouda?
Wax-coated Gouda rinds are not edible, so peel them away before serving. A natural rind can be eaten, though it may be dry or strongly flavoured; trim it if you do not enjoy it.
How should you store Gouda after opening?
Wrap it snugly in cheese paper or baking paper, then keep it in a sealed container in the fridge so it does not dry out or take on other smells. Cut away a small dry edge before eating; discard cheese that has an unusual smell or texture.
What goes well with Gouda?
Young Gouda pairs well with apple, pear, mustard and pickles; mature Gouda suits dark bread, walnuts and chutney. It melts neatly into toasties, cheese sauce and Dutch-style kaasstengels (cheese sticks).
Is Gouda saltier than Edam?
In the supplied figures, Gouda has 819 mg sodium per 100 g, compared with Edam’s 0 mg entry; that Edam value should not be taken as a reliable measure of its saltiness. In practice, both are savoury cheeses, and the saltiness of Gouda becomes more pronounced as it matures.
How does Gouda compare with Cheddar for cooking?
Gouda melts smoothly and has a mild, buttery flavour, making it handy for toasties and sauces. Cheddar is sharper and has 403 kcal per 100 g, compared with 356 kcal in Gouda.
Is Gouda a good source of calcium?
Yes. Gouda is high in calcium, with 700 mg per 100 g; a 30 g portion contains 210 mg.
Source: USDA FoodData Central 171241 · per 100 g · carbohydrate per EU label, fibre excluded
