Gouda

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Gouda is a Dutch cheese and traditionally passed on from mothers to daughters as a skill to expertise. The production of Gouda has been dated back to 1184, making it one of the oldest cheeses ever. As time progressed, everyone wanted to get a hold of Gouda cheese and make it themselves.

Gouda is a mild, yellow cheese that’s traditionally made from either pasteurized or unpasteurized cow’s milk. It is one of the top 5 most popular cheeses in the entire world. With its nutty, caramelly and buttery flavor, Gouda is described as having a sharp, but pleasant taste to it as it ages. It has a creamy texture and a mild flavor.

Gouda is traditionally waxed and the wax rind itself is not edible, but instead used to determine the age of the Gouda. Gouda cheese that hasn’t aged as long has a red, yellow or orange wax, but more mature Gouda has a darker wax rind.

Gouda can be aged anywhere from a few weeks up until 2 years. As the Gouda ages, it will become stronger and more flavorful.

With its mild flavor, Gouda is absolutely perfect for just about any dish. It goes great in a quiche, in macaroni and cheese, and because it melts so well, it’s a delicious addition to a grilled cheese sandwich as well. Mature Gouda pairs extremely well with Cabernet Sauvignon as well as Chardonnay and Pinot Noir.

After you make this Gouda cheese recipe once, you’ll want to be making it all the time.

Aging: Weeks to 2 Years

Skill Level: Beginner

Ingredients:

  • 2.65 gallons of whole cow’s milk
  • 1/4 tsp of Flora Danica Culture
  • 1 tsp of Rennet diluted in 1/4 cup of water

Equipment Needed:

  1. Heat the Milk & Add Culture

  • Heat your milk up. When it reaches 90F you can start to add your culture in and stir
  • You can do this by placing the milk in a pot or sink of very warm water. If you do this step on the stove, be sure to slowly heat the milk and stir to avoid burning.
  • Cover and allow it to ripen for 15 minutes
  1. Add Rennet

  • After ripening, you can add your diluted Rennet
  • Allow it to rest for an additional 45 minutes or until you have a clean break
  1. Cut the Curd

  • After an hour, your curd should be ready to be cut, if not, allow it to sit for longer.
  • Cut the curd into 1 cm cube size pieces.
  • Allow it to rest for 10 minutes.
  • Pour out 1/3 of the whey.
  1. Heat the Curds

  • Slowly add 175°F water to the curd until the temperature reaches 92°F.
  • Continuously stir during this process.
  • Once the temperature is reached, allow the curds to settle for 10 minutes.
  • After 10 minutes begin to slowly add more 175°F water to the curds until it reaches 100°F.
  • Continue to stir during this process.
  • Leave the curd to rest for 30 minutes.
  1. Drain the Curds

  • Pour out all of the remaining whey.
  • Very carefully move the curds to a cheesecloth lined mold immediately. Be sure to not break the curds during this process.
  1. Mold & Press the Cheese

  • Press the curds at 22 lbs. for 30 minutes.
  • Remove, flip and rewrap the curds.
  • Continue to press from 44 lbs. for another 30 minutes.
  • Remove, flip and rewrap.
  • Continue to press at 55 lbs. for 12 hours.
  • Remove and unwrap the cheese.
  1. Brining and Aging

  • Soak the cheese in saturated brine for at least 12 hours, turning over your cheese every 3 hours to ensure even coverage
  • Remove and dry
  • Air dry your cheese at 50°F for 3 weeks.
  • After the air dry, wax the cheese and age it at 50°F for 3 to 9 months.
  • Turn the cheese 3 to 4 times a week.
  • Gouda can be aged up to 24 months.
  • The longer it is aged, dictates how strong the taste is.
  1. Storing the Cheese

  • To increase the storage time of Gouda, after cutting, wrap the original packaging tightly and use plastic or aluminum wrap to cover it.
  • Gouda can be frozen; however, it is not recommended as its flavor will be impacted and it will become crumbly in texture.

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