In this research the spatio-temporal variability of the dry matter content and the fundamental parameters defining the material behaviour of Gouda cheese is described and quantified. Spatio-temporal gradients existed for dry matter, for Young's modulus and for the residual Prony coefficient G(infinity). The gradients in Young's modulus and their changes during ripening were caused by the interplay between water and salt diffusion, water evaporation and proteolysis during ripening. The spatial distribution of G(infinity) was similar to that of Young's modulus. The effect of ripening on G(infinity) was more complex and indicated that other factors than dry matter and proteolysis have an influence on G(infinity). Fracture stress was mainly influenced by the age of the cheese. The effect of ripening however did vary within a cheese block. Only a spatial gradient existed for the fracture strain. (C) 2014 Elsevier Ltd. All rights reserved.