Holland's most famous exported CHEESE is Gouda, with its characteristic yellow interior dotted with a few tiny holes. It has a mild, nutlike flavor that is very similar to CHEESE/Detail.aspx">EDAM, but its texture is slightly creamier due to its higher milk fat content (about 48 percent compared to CHEESE/Detail.aspx">EDAM's 40 percent). Gouda can be made from whole or part-skim cow's milk, and aged anywhere from a few weeks to over a year. The younger the Gouda, the milder the flavor. When aged over a year, it takes on almost a cheddarlike flavor. It comes in large wheels ranging from 10 to 25 pounds, and usually has a yellow wax rind. Baby Gouda, which comes in rounds weighing no more than a pound, usually has a red wax coating. Some Goudas are flavored with CUMIN or herbs. Though Gouda is also made in the United States, the domestic version is rarely aged and is extremely mild-flavored. Gouda is particularly good with beer, red wines and dark bread. The Dutch make a dish called kaasdoop, a Gouda FONDUE served with potatoes and rye bread. See also CHEESE.