How Dutch Gouda Is Made At A 100-Year-Old Family Farm | Regional Eats | Insider Food

cow's milk

🥗Healthier: goat's milk

💰Cheaper: cow's milk from a local farm

Goat's milk offers a unique flavor while still being creamy.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt adds minerals and flavor.

herbs

🥗Healthier: fresh herbs

💰Cheaper: dried herbs

Fresh herbs enhance flavor without added calories.

spices

🥗Healthier: organic spices

💰Cheaper: regular spices

Organic spices may offer better flavor and quality.

Milk the cows twice a day, using cold milk from the previous day and warm milk from the morning.

Make the milk sour first thing in the morning.

At 7 AM, add rennet to about 3000 liters of milk and let it sit for 30 minutes to thicken.

After 30 minutes, cut the curds slowly and let the whey rise to the top.

Stir the curds gently while bringing the temperature up to 37 degrees Celsius.

Press the curds into wooden molds for two hours on each side.

Move the pressed curds to a brine bath for five days to absorb salt.

After brining, let the cheese dry for 24 hours.

Apply a biological coating to the cheese three times on each side for cleanliness.

Age the cheese in a warehouse for at least 28 days, with some wheels aging for up to two years.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens