To look into this, I went around on the web for a while, and learned something about making Gouda. I didn't have to go too far to find an answer for you. I may be reading it wrong, but the way I understand what I read, it takes some special ingredient to turn milk into cheese. The most commercially popular one is rennet, and the most commercially popular place to get rennet is from the stomachs of pigs in slaughterhouses that process pork. That's not the only place to get it, that's simply the easiest and most 'cost-effective' place to get it. None of this matters to most people looking to buy a good piece of Gouda. But an individual who prefers to stear clear of pork products ... such as a practicing Jew ... would prefer a cheese with an icon on the label indicating that the cheesemaking process has been monitored by an agency qualified in the details of kosher food, who has certified the item to consist of all kosher ingredients, and to have been kept isolated from any other products of the same factory that include non-kosher ingredients.
It needs to be cooked in a kosher vessel and have kosher ingredients. If purchased, it (or the bakery) should have kosher-certification.
Its not smoking gouda , its smoked gouda and it is gouda cheese that is smoked. it is commonly used at parties and eaten with crackers.
Josh Gouda
Gouda's population is 71,873.
Chicken is a kosher species, but it needs to be slaughtered and prepared according to halakha (Torah law).
It needs to be fro ma kosher animal. It needs to be prepared with uncontaminated items. It must be supervised by a Jew who is certified to do so.
Arwa Gouda is 173 cm.
Sayed Gouda was born in 1968.
The area of Gouda is 18.1 square kilometers.
No, Gouda is a semi-hard cheese.
Gouda cheese was first named in 1184. It is one of the oldest cheeses. Gouda is named after the Dutch city of Gouda, based on the fact that it was usually traded in that area.
Edam, Gouda, Lerdammer, Limburger & Maasdam to name just a few.