What Are the Different Ways To Make Gouda Cheese

Gouda cheese originated in the town of Gouda in southern Holland. Today it is made in many countries around the world. It is often a creamy and very mild cheese. However, it can be well aged and sport a nice caramel color and texture rather like a Parma.

Traditions
The traditional way of making Gouda cheese is to begin with fresh whole, full-fat milk. The milk can be either raw or pasteurized. Raw milk must be of the very highest quality because the low acid content of this cheese will not prevent unwanted bacteria from forming during the aging process.

Next, the milk is heated and a culture is added to it. Then the rennet is added to start coagulation. When a firm curd is developed, then it is cut into small pieces, then stirred for about 15 minutes. At this point, some of the whey is removed and hot water added to aid in removing some of the lactose. The longer the cheese will be aged, the longer the curds are stirred.

Whey is poured into molds, then the curds are added. The whey should cover the curds by one to two inches. When the process is completed, the curds are placed in a press to form the desired block or wheel. It is wrapped and then turned five times for the next 8+ hours. It will sit in the press overnight if a drier, longer-aged cheese is desired. The final step is to place the cheese in saturated brine for 18-24 hours. It is removed, dried, and wrapped. The drying process takes from three to seven days.

Different Milks
Gouda can be made with either cow’s or goat’s milk. The mesophilic starter culture can be obtained from buttermilk. To do this, allow two cups of buttermilk to sit in a bowl at room temperature for six to eight hours until it has reached a yogurt-like state. Then the starter is placed in a freezer tray and frozen.

Another variation calls for the finished curd to be cut into half-inch pieces and placed in the oven, which has been preheated to 102 degrees. Once the curd reaches 102 degrees, remove some of the whey and replace it with water. Reheat the curd to 102 degrees and repeat the process three times. Drain the curds, press them into a block form, then refrigerate and age for 25 days.