Raw material,cow’s milk,cow’s milk,cow’s milk,goat’s milk, sheep’s milk, buffalo milk,
Shape,Gouda-shaped (flat cylinder with rounded edges),Leiden-shaped (flat cylinder with sharp edges),ball- or loaf-shaped,,
Rind,white to yellow rind, if required with cheese coating,red rind, if required with cheese coating,white to yellow rind, if required with cheese coating,white to yellow rind, if required with cheese coating,
Texture,firm to soft and malleable,firm to hard, sliceable,soft to firm or hard, sliceable,firm to soft and malleable,
Hole formation,regular throughout the cheese, hole diameter from 2 to approx. 15 mm; no cracks (longer than 1 cm),limited number of small holes created during production, regular throughout the cheese, hole diameter from 1 to 3 mm; no cracks,limited number of holes, regular throughout the cheese, hole diameter from 2 to approx. 8 mm; no cracks,holes spread evenly throughout, distributed or closed body,
pH,after 12 days between 5,20 and 5,40,after 12 days between 5,20 and 5,30,after 12 days between 5,20 and 5,30,after 12 days between 5,10 and 5,30,
Fat content in dry matter (%),full fat, at least 48 %,30 % +, fat content in dry matter more than 30 % but less than 35 %; or 35 % +, fat content in dry matter more than 35 % but less than 40 %,40 % +, fat content in dry matter more than 40 % but less than 45 %,at least 45 % +,
Max. moisture content,42,5 % (12 days after manufacture),45 % (12 days after manufacture),47 % (12 days after manufacture),46 % (12 days after manufacture),
Salt content (%),0,4 % to a maximum of 4 % salt in the dry cheese,0,4 % to a maximum of 4 % salt in the dry cheese,0,4 % to a maximum of 5 % salt in the dry cheese,0,4 % to a maximum of 4 % salt in the dry cheese,
Added ingredients,possibly cumin, seeds, herbs and/or spices,cumin,possibly cumin,possibly seeds, herbs and/or spices,
Minimum length of ripening,13 days after first day of manufacture,13 days after first day of manufacture,13 days after first day of manufacture,13 days after first day of manufacture,
Minimum ripening temperature,12 °C,12 °C,12 °C,12 °C,
Phosphatase activity,normal level for raw milk,normal level for raw milk,normal level for raw milk,normal level for raw milk,