Traditional production
The town of Gouda became a central cheese market in the seventeenth century, and the first weighing rights were granted in 1668. Farmers and traders were obliged to weigh their cheeses here and taxes were imposed. Records from that time show that at least a million kilos of farmstead cheese were traded that year. In the northern parts of the Netherlands, dairy cooperatives took over cheese production from individual farmers in the late 1800s. Fortunately, the Gouda cheesemakers resisted this trend, and traditional farmstead cheesemaking has persisted till today. Some250 farmers in The Netherlands, most of them in the Gouda region, still produce raw milk farmstead cheese (called boerenkaas). Their numbers are shrinking due to the expansion of urban areas, increased production costs, hygiene restrictions and the abundance of cheap pasteurized imitations.

The Aged Artisan Gouda is a REAL rawmilk product what means the milk and curd are not heated above 40 degrees celcius during the whole production process. This is the reason it is labelled with the EU label for Garanteed Traditional Speciality (GTS).