All Comparisons

Gouda Cheese vs Triple Crème Cheese

Comparing the Two Cheeses

Milk Type and Treatment

Gouda Cheese is made with cow milk that is typically pasteurized. Information on the milk type and treatment for Triple Crème Cheese is not available.

Composition and Texture

Gouda Cheese has a moisture content of reduced by scalding. Gouda's texture can be described as "varies". Triple Crème Cheese has a fat content of typically above 75% in the dry matter, which translates to about 40-50% total fat content. and a moisture content of reduced by scalding.

Flavor and Aroma

Gouda Cheese has a sweet to nutty flavor.

Appearance and Aging

Gouda Cheese's appearance is colored yellow , is available in large wheels and is aged varies .

Rind and Rennet Type

Gouda Cheese's rind is described as durable .

Gouda Cheese Triple Crème Cheese
Country of Origin Netherlands
Specific Origin Southern Holland France is renowned for creating the style, but variations are now produced worldwide.
Milk Type Cow’s milk
Milk Treatment Pasteurized
Fat Content Typically above 75% in the dry matter, which translates to about 40-50% total fat content.
Moisture Content Reduced by scalding Approximately 50-60%, contributing to its lush, creamy texture.
Rind Durable
Texture Varies
Flavor Sweet to nutty
Colors Yellow
Forms Large wheels
Age Varies
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