Queijo Gouda de Angola – A Taste of Angola

Queijo Gouda de Angola is a unique African interpretation of the classic Dutch cheese. This firm, cow’s milk cheese boasts a rich, buttery flavor with a distinctive yellow wax rind. Produced primarily in the Benguela region, it has become a staple on Angolan tables and a point of national culinary pride.

Distinctive Features

Queijo Gouda de Angola typically forms into large, flattened wheels weighing between 5 and 12 kilograms. Its exterior is almost always coated in a bright red or yellow paraffin wax, which protects the cheese and gives it an iconic appearance. The paste inside ranges from a pale ivory to a deep golden yellow, depending on its age and the diet of the cows.

The texture is firm and smooth, often developing small, crystalline crunchies in longer-aged varieties. It has a closed texture with very few eyes or holes. The cheese offers a rich, creamy, and slightly sweet flavor profile with notes of toasted nuts and caramel. Its fat content in dry matter is typically around 48%, contributing to its luxurious mouthfeel.

Cheese Varieties

The primary variety of Queijo Gouda de Angola is defined by its aging time. Young Gouda, aged for about 4 weeks, is mild, soft, and perfect for slicing. Medium-aged Gouda, matured for 16 to 18 weeks, develops a firmer texture and a more pronounced, nutty flavor. The most prized variety is the extra mature Gouda, aged for over 10 months.

This aged Gouda de Angola becomes hard and crumbly. It develops intense caramel and butterscotch notes with those desirable protein crystals. Some local producers also experiment with adding spices like cumin or cloves directly into the curd, creating a uniquely Angolan spiced Gouda variety. These variations remain less common than the classic plain version.

History and Traditions

Queijo Gouda de Angola has its roots in the 20th century, introduced by Portuguese settlers and Dutch dairy experts. They brought their cheesemaking knowledge to Angola’s fertile highlands, particularly around Benguela. The local climate and pastureland proved excellent for dairy farming, allowing the tradition to take hold. This cheese became a vital source of nutrition and a valued commodity.

The production of Queijo Gouda de Angola continued and evolved after Angolan independence. It transformed from a European import into a genuinely local product. Today, it is a central feature on many Angolan tables, especially during family gatherings and festive occasions. The region is also famous for its coffee, tropical fruits, and grilled meats, which often accompany the cheese.

Production Process

Producers make Queijo Gouda de Angola from pasteurized cow’s milk. They heat the milk and add lactic acid bacteria and rennet to form a solid curd. Cheesemakers then cut the curd into small pieces and wash it with warm water. This washing process removes some lactose, resulting in a sweeter, milder cheese.

The curds are pressed into large, round moulds to form the characteristic wheel shape. Workers brine the young cheeses in a saltwater bath for several days to form a rind and enhance preservation. After brining, they dry the cheeses and coat them in a layer of coloured wax. The wheels then age on wooden shelves in climate-controlled rooms for periods ranging from one month to over a year.

Wine or Beverage Pairings

A young Queijo Gouda de Angola pairs beautifully with a light, fruity red wine like a Portuguese Dao or a South African Pinotage. Its creamy sweetness also complements a crisp, acidic white wine such as a South African Chenin Blanc. For a non-alcoholic option, a sweet and tangy homemade ginger beer or a cold glass of mahewu, a traditional fermented maize drink, works wonderfully.

The older, more crystalline Gouda requires a stronger partner. A rich, fortified wine like a Portuguese Tawny Port or a South African Pinotage-based fortified wine stands up to its intense salt and caramel notes. A dark, malty beer, such as a local Angolan stout or a Belgian Dubbel, also creates a fantastic pairing by matching the cheese’s depth and sweetness.

Suitable Fruit and Vegetables

Fresh, sweet fruits provide a perfect contrast to the salty, creamy notes of Queijo Gouda de Angola. Slices of ripe pear, apple, and sweet mango are classic companions. Dried fruits like figs, dates, and apricots concentrate the sweetness and add a chewy texture that complements the firm cheese. These pairings highlight the cheese’s inherent caramel undertones.

For vegetables, choose mild and slightly sweet options. Roasted red pepper strips, cherry tomatoes, and crisp celery sticks all work well. A side of pickled vegetables, such as gherkins or pearl onions, offers a sharp, acidic contrast that cleanses the palate. A simple green salad with a honey-mustard dressing can also serve as a fresh base for cheese slices.

Suitable Meat and Fish dishes

Queijo Gouda de Angola is a fantastic melting cheese, making it ideal for topping meat dishes. Grate it over a traditional Angolan bean and sausage stew, known as Feijão de Óleo, for a rich, creamy finish. Thin slices can be layered into a sandwich with roast beef or ham, adding a salty, umami depth. The cheese’s robustness stands up well to strongly flavored meats.

For fish, pair it with milder, oilier varieties. Flake aged Gouda over a grilled salmon steak during the last few minutes of cooking. Incorporate cubed young Gouda into a tuna or chicken salad for added protein and flavor. The cheese should complement the fish, not overpower it, so younger, milder varieties are generally preferred for these applications.

Presentation

Always remove Queijo Gouda de Angola from the refrigerator at least one hour before serving. This allows it to reach the ideal tasting temperature of around 18 to 20°C. At this temperature, the fats in the cheese soften, releasing its full array of aromas and flavors. Presenting it cold mutes its taste and makes the texture unpleasantly hard.

Serve the cheese on a large wooden board or a slate plate for a rustic appeal. Use a strong cheese knife with a sharp point for cutting wedges from the wheel. For eating, provide each guest with a small cheese knife or a cocktail fork. Arrange the cheese in large chunks or wedges rather than pre-slicing it to prevent it from drying out. Surround it with your chosen accompaniments like fruits, nuts, and breads.

Recipe Ideas

Angolan-Style Grilled Cheese Sandwich (Sanduíche de Queijo Grelhado)

This recipe elevates the simple grilled cheese using the rich flavor of Queijo Gouda de Angola. The cheese’s excellent melting qualities make it perfect for this application. Using traditional Portuguese pao bread adds an authentic touch. It is a quick and satisfying lunch or snack that highlights the cheese’s creamy texture.

You can add a slice of presunto or ham for a more substantial meal. A thin spread of sweet chili jam or fig compote on the inside of the bread creates a wonderful sweet and savory contrast. This dish is a fantastic way to introduce the unique taste of Angolan Gouda to those unfamiliar with it.

• 4 slices of thick white bread, such as Pao
• 200g Queijo Gouda de Angola, young variety, sliced
• 2 tablespoons softened butter
• Optional: 4 thin slices of ham or 1 tablespoon fig jam

1. Butter one side of each slice of bread.
2. Place two slices of bread, buttered-side down, in a cold skillet.
3. Layer the cheese (and ham or jam, if using) on the bread in the skillet.
4. Top with the remaining slices of bread, buttered-side up.
5. Cook over medium-low heat for 3-4 minutes until the bottom is golden brown.
6. Carefully flip the sandwiches and cook for another 3-4 minutes until the second side is golden and the cheese is fully melted.
7. Remove from the skillet, cut in half, and serve immediately.

Gouda and Pumpkin Soup (Sopa de Abóbora com Gouda)

This creamy soup combines sweet, roasted pumpkin with the savory depth of aged Queijo Gouda de Angola. It is a comforting dish ideal for cooler evenings. The cheese is stirred in at the end, where it melts to create a luxuriously smooth and flavorful broth. The recipe showcases the cheese’s ability to enhance a simple vegetable puree.

The caramel notes of an aged Gouda complement the natural sweetness of the pumpkin perfectly. A garnish of toasted pumpkin seeds and a drizzle of cream adds textural contrast and visual appeal. This soup can be prepared in advance and gently reheated, making it excellent for entertaining.

• 1 kg pumpkin, peeled, deseeded, and cubed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 liter vegetable stock
• 150g aged Queijo Gouda de Angola, grated
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 100ml cream (for garnish)
• Toasted pumpkin seeds (for garnish)

1. Preheat your oven to 200°C. Toss the pumpkin cubes with one tablespoon of olive oil and spread on a baking tray. Roast for 25-30 minutes until soft and slightly caramelized.
2. In a large pot, heat the remaining olive oil over medium heat. Sauté the onion until translucent, then add the garlic and cook for another minute.
3. Add the roasted pumpkin and vegetable stock to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Use an immersion blender to puree the soup until completely smooth.
5. Reduce the heat to low and gradually stir in the grated Gouda until it is fully melted and incorporated.
6. Season with salt and pepper to taste.
7. Ladle into bowls and garnish with a swirl of cream and a sprinkle of toasted pumpkin seeds.

Similar Cheeses and Alternatives

Queijo Gouda de Angola finds its closest relative in its Dutch namesake, Gouda Holland, which is a Protected Geographical Indication (PGI) product. Dutch Gouda often has a slightly higher butterfat content and a more standardized flavor profile due to strict production regulations. Another excellent alternative is Maasdammer, a Dutch cheese known for its large holes and sweet, nutty flavor, which shares the same washed-curd process. For a Portuguese influence, seek out Queijo Edam from the Azores or a semi-cured Queijo Flamengo, which offer similar firm textures and mild, buttery notes. These cheeses can often be used interchangeably in recipes that call for a good melting cheese with a subtle sweetness.

Queijo Gouda de Angola: Questions and answers