There are an average of 1,800 different kinds of cheese on the planet, differentiated by age, milk type, producer, flavors, and more. Two similar, yet very different cheeses are gouda and cheddar, and despite both being popular and comparable in flavor and appearance, they are set apart from each other via several factors.

Gouda is a yellow, protein-rich cheese with creamy and nutty notes and a hint of sweetness, and depending on its age, goudas can be hard or soft. Originating in Holland, gouda is made by mixing cow milk, natural bacteria, and rennet (enzymes necessary for cheese production), then aging for a few months to over a year.

Cheddar originated in 12th century England, and usually has a white or bright orange color, buttery texture, and sharp nutty taste. Like gouda, it’s made with cow’s milk, but is made through a unique process of cutting the cheese curds and stacking them, and then milling them into cheese curds or "squeaky cheese."

Cheddar is more pungent and harder in texture than semi-hard gouda, while gouda comes with a wax rind, unlike cheddar, and has a higher fat content. Cheddar is best used on a sandwich, charcuterie board, or in mac and cheese, while many goudas melt better and work great in soups, potato dishes, and fondue.