Old Amsterdam Cheese: Unveiling the Secrets of Aged Dutch Gouda

Heat the milk in a large pot over medium heat until it reaches 30°C.

Add cultures and allow to ripen for 30 minutes.

Add rennet and stir gently for a few seconds.

Let the mixture sit undisturbed for 30-60 minutes until curds form.

Cut the curds into small cubes and let them rest for 5 minutes.

Gently stir the curds while gradually heating to 38°C over 30 minutes.

Once the curds are firm, drain the whey using a cheesecloth.

Transfer the curds into a cheese mold and press for several hours.

Remove from the mold and soak in a brine solution for 12-24 hours.

Dry the cheese and apply a layer of cheese wax for aging.

Aging process should last at least 4 months for optimal flavor.

Cooking Techniques

Allergens