Gouda Cheese vs Pélardon Cheese

Q: Is Gouda Cheese the same as Pélardon Cheese?

No. Gouda Cheese and Pélardon Cheese are distinct cheeses from Netherlands and France respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Gouda Cheese for Pélardon Cheese?

In most recipes you can swap Gouda Cheese for Pélardon Cheese, though the result will shift in richness and milk character.

Q: Does Gouda Cheese taste like Pélardon Cheese?

They have distinct flavor profiles. See the side-by-side table above for details.

Q: Which should I choose, Gouda Cheese or Pélardon Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Gouda Cheese

Pélardon Cheese

Gouda Cheese is a solid and springy; smooth when young, firm and crumbly when aged cow-milk cheese from Netherlands, while Pélardon Cheese is soft and made from goat milk, originating in France.

What Is Gouda Cheese?

Gouda is a yellow cow's milk cheese from the Netherlands, named after the city of Gouda in South Holland. It runs from young and elastic to old and hard, picking up a caramel sweetness and small crunchy crystals with age.

What Is Pélardon Cheese?

Pélardon is a small round goat's milk cheese from the Cévennes range in France's Languedoc-Roussillon region. It ripens under a white mold rind and has carried AOC status since August 2000.

What's the Difference Between Gouda Cheese and Pélardon Cheese?

Origin: Gouda Cheese (Netherlands), Pélardon Cheese (France)
Milk type: Gouda Cheese (cow's milk), Pélardon Cheese (goat)
Texture: Gouda Cheese (solid and springy; smooth when young, firm and crumbly when aged), Pélardon Cheese (soft)
Rind: Gouda Cheese (Durable), Pélardon Cheese (bloomy, white mold)

Side-by-Side Comparison

	Gouda Cheese	Pélardon Cheese
Country of Origin	Netherlands	France
Specific Origin	Southern Holland	Cévennes Range, Languedoc-Roussillon, France
Milk Type	Cow's milk	Goat
Milk Treatment	Pasteurized or unpasteurized	—
Texture	Solid and springy; smooth when young, firm and crumbly when aged	Soft
Rind	Durable	Bloomy, white mold
Aging	4 weeks to 21 months	—
Taste	Sweet to nutty	—

Taste Comparison: Does Gouda Cheese Taste Like Pélardon Cheese?

Their flavor profiles are distinct.

Can You Substitute Gouda Cheese for Pélardon Cheese?

Gouda Cheese can stand in for Pélardon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect solid and springy; smooth when young, firm and crumbly when aged bite and body where the recipe calls for soft.

Which Is Better, Gouda Cheese or Pélardon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a solid and springy; smooth when young, firm and crumbly when aged cheese, go with Gouda Cheese. For a soft profile, Pélardon Cheese is the better fit.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Gouda Cheese the same as Pélardon Cheese?

No, they're distinct cheeses. Gouda Cheese originates in Netherlands, while Pélardon Cheese comes from France. Gouda Cheese is made from cow milk; Pélardon Cheese uses goat.

Is Gouda Cheese similar to Pélardon Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Gouda Cheese for Pélardon Cheese?

You can, but expect a shift in richness and milk character.

Does Gouda Cheese taste like Pélardon Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

What is Gouda Cheese made of?

Gouda Cheese is made from cow milk (pasteurized or unpasteurized). It's typically aged 4 weeks to 21 months. It originates in Netherlands.

What is Pélardon Cheese made of?

Pélardon Cheese is made from goat milk. It originates in France.

Which should I choose, Gouda Cheese or Pélardon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Gouda Cheese is solid and springy; smooth when young, firm and crumbly when aged, while Pélardon Cheese is soft.