Making Gouda Cheese in PEI

Heat milk in a large pot to 85°F.

Add starter culture and stir gently for 1 minute.

Let the mixture rest for 30 minutes to allow curd formation.

Add rennet and stir for 30 seconds.

Let the curds set for 30-45 minutes until firm.

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

Heat the curds to 105°F while gently stirring for 30 minutes.

Drain the whey from the curds using a cheesecloth.

Add salt to the curds and mix thoroughly.

Transfer the curds into a cheese mold and press for 30 minutes.

Remove the cheese from the mold and submerge in brine for 12 hours.

Dry the cheese and coat with cheese wax.

Aging the cheese for at least 4 weeks in a cool, dark place.

Allergens