Even though someone may say, “its just cheese”, don’t be fooled into believing that they are all alike. In fact you will be amazed to see the difference in taste and flavor.
Dutch Gouda cheese is one type that receives its name from the place of its origin. Though, today the term Gouda is more generic and refers to a variety of cheese, not just the one made in Gouda such as Spice and smoked Gouda.
The Dutch Gouda is a variety of cheese that has a shelf life of 4 to 60 months. It is semi-hard and made from cow’s or goat's milk. Today the Dutch Gouda cheese is sold all over the world and is very famous. When fresh it is of a rich yellow color with a coating of paraffin. The coating is generally red in color. With age its color becomes orange from yellow and the paraffin coating can be seen as black.
Dutch Gouda cheese is cut into slices and generally eaten with bread or crackers. However it has a pungent sharpness but compared to cheddar or Edam cheese it is still much creamier. With age you can see it becoming harder and more difficult to cut in slices.
The process of making Gouda cheese involves the following steps:
The milk is cultured and heated.
This is done till the curd and whey are separate.
A portion of whey is drained and some water is added to this.
The curds are then transferred into circular molds. This is the reason behind the shape of the Gouda.
After this the cheese is soaked in Brine solution. Then a systematic drying takes place followed by paraffin coating and aging. The export quality Dutch Gouda is of a young age and anywhere between one to four months old. However, the variety used and sold locally can be even 18 months old.
Smoked Gouda varieties are popular and high in demand too. This is a form of processed cheese. Another popular variety Dutch Gouda cheese is the Leiden cheese. The Dutch Gouda is the most exported cheese of Holland followed by Edam cheese which hails from Edam province of North Holland.
This mouth watering sensation is one thing you ought to try no matter what country you live in. After all, the Dutch Gouda is a delight to taste. Making Homemake Dutch Gouda Recipe
- 3 and 1/2 gallons or 12 liters of fresh milk (This can be either raw cow milk, homo milk, or goat milk.)
- 1/2 tsp. mesophilic type III culture powder or 3/4 cup of mesophilic type III cheese starter culture
- 1/4 tsp. annatto colour (optional)
- 1 and 1/2 tsp. liquid rennet
- 1 tsp. calcium chloride if using homo milk
- Pour 3 and 1/2 gallons of milk into stock pot.
- Now set the stock pot into a warm water bath.
- Warm the milk to 85 degrees F or 29 degrees C.
- Add the mesophilic type III culture or cheese starter culture.
- Add the rennet, but first mix it in 1/4 of cool water before adding it to the milk.
- Add calcium chloride if using homo milk from the store.
- Let the milk sit for 45 minutes until the curd forms.
- Cut the curds and then gently stir for 10 minutes.
- Let the curds settle to the bottom of the pot.
- Wash the curds by pouring off 1/3 of the whey and replacing the whey with water that is at 42 degrees C or 107 degrees F.
- Now pour off 1/2 of the whey and replace the whey with water that is at 42 degrees C or 107 degrees F.
- Stirring occasionally, let the curds sit in the whey for 20 more minutes. Drain the curds.
- Place the curds into the cheese press.
- Apply medium pressure to the cheese.
- In one hour rewrap the cheese and press with a firmer pressure for overnight.
- Remove cheese from press and place into a salt brine for 15 hours. Remove from brine and allow to dry.
- Now apply the cream wax and then the hard wax. Place the cheese in a cool place to age. And then enjoy!
© Copying 2008 - 2010 All Rights Reserved Content & Photos By www.cheesemakingrecipe.com Joyann Mast