# Commission Regulation (EU) No 1122/2010 of 2 December 2010 entering a designation in the register of protected designations of origin and protected geographical indications [Gouda Holland (PGI)], Division: Characteristic properties

Extent: E+W+S+N.I.

The cheese is shaped like a flattened cylinder, a block or a loaf and weighs from 2,5 kg to 20 kg. A flattened cylindrical shape is a shape with convex sides that curve smoothly into a flat top and bottom and a height that is a quarter to a third of the diameter.
The fat content is a minimum of 48,0 % and a maximum of 52,0 % in dry matter. The (maximum) moisture content 12 days after the first day of manufacture is 42,5 % and the salt content in dry matter is a maximum of 4,0 %. The other characteristic properties are as follows:
Flavour: aromatic, pleasant and mild to strong, depending on its age. Cumin may be added.
Cross-section: after slicing the cheese, hole formation is visible but may not be evenly distributed. The colour of the cheese varies from ivory to yellow.
Rind: the rind is firm, smooth, dry, clean and has no fungal flora. It is produced by drying during the maturing stage.
Texture: the cheese is slightly soft to pliable at an age of four weeks. Once the cheese has matured further, it becomes firmer and tighter in structure. The cheese is easy to cut.
Maturing period: at least 28 days. Gouda Holland is a naturally matured cheese. Foil maturing is not permitted for Gouda Holland.
Maturing temperature: a minimum of 12 °C.
Age: the shelf-life varies from a minimum of 28 days after manufacture to more than a year.

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Source: https://www.legislation.gov.uk/eur/2010/1122/annex/II/division/COUNCIL/division/4/division/4.2/division/2 (the official version)
Page: https://openlegislation.uk/eu-regulation-2010-1122/annex-II/division-COUNCIL/division-4/division-4.2/division-2
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.