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Gouda Salt Levels to Be Reduced By 10 Per Cent

30 August 2013

NETHERLANDS – The Dutch Dairy Association has committed to reducing salt levels in Gouda Cheese by 10 per cent by 2015.

A consumer study showed an increase in the salinity of Dutch cheeses, including Gouda, the most popular one.

The Dutch Dairy Association stressed the importance of a degree of salt in cheese for durability and texture. This is intrinsic to Gouda which is popularly sliced or grated.

TheCattleSite News Desk



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