How to Make Gouda Cheese

Heat 3 gallons of pasteurized unhomogenized whole milk to 86 degrees.

Add 1 cup of heavy cream to the milk.

Sprinkle 1/4 teaspoon of mesophilic culture on top of the milk and let it rest for 5 minutes.

Stir the culture into the milk using a top to bottom motion for 1 minute until mixed.

Cover the pot and let the curds acidify for 30 minutes.

Measure out 1/4 cup of non-chlorinated water twice.

Add 3/4 teaspoon of calcium chloride to the water and mix well.

Add the calcium chloride mixture to the milk and stir for 1 minute.

Add 3/4 teaspoon of rennet to another 1/4 cup of non-chlorinated water and mix well.

Add the rennet mixture to the milk and stir for 1 minute, then cover the pot and let it rest for 45 minutes.

Check the curd by inserting a curd knife into the center and pulling it back to see if whey seeps in; it should have a mushy custard consistency.

Cut the curd vertically and horizontally into half-inch cubes.

Let the curds rest for 5 minutes.

Heat 1 gallon of non-chlorinated water to 150 degrees.

Ladle off 4 cups of whey and replace it with the 150-degree water to bring the curds up to 92 degrees.

Stir the curds for 10 minutes, then let them rest and settle for 10 minutes.

Wash the curds by bringing the remaining whey down to the level of the curds and ensuring the water is 112 degrees.

Replace the whey with the heated water to get the curds to 98 degrees.

Stir continuously for 20 minutes until the curds are about the size of peanuts.

Let the curds rest for 5 minutes.

Drain the curd into a fine mesh colander or cheesecloth-lined colander.

Place the curds into a cheesecloth-lined mold (3-pound mold for 3 gallons of milk).

Wrap the cheese with cheesecloth and place followers on top.

Center it into the press and press at 20 pounds for 30 minutes.

Remove the cheese from the mold and redress it with another cheesecloth.

Place it back into the mold and press again at 30 pounds for 12 hours or overnight.

Place the cheese into an 18% saturated brine solution with a follower on top to keep it submerged.

Brine the cheese for 12 hours, flipping it at the 6-hour mark.

For best results, brine at cave temperatures of 50-55F (10-13C).

Once brining is complete, place the cheese on a drying rack to dry.

Dry at cave temperatures of 50-55F (10-13C) for 2-3 days or until dry to the touch, flipping every 12 hours.

Once dry, vacuum seal the cheese and store it in a cheese cave at 54 degrees for at least 6 weeks, flipping it once a week.

Equipment Needed

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