A Taste of the Netherlands: Make This Dutch Cheese At Home!

gouda cheese

🥗Healthier: low-fat gouda

💰Cheaper: edam cheese

Edam is often less expensive and has a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Corn syrup is a less expensive sweetener.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are often more affordable and have a longer shelf life.

Heat 8 gallons of full fat milk to 80°F.

Add 1 quart of store-bought heavy cream to the milk.

Add 2 cups of clabber to the milk and stir.

Raise the temperature to 90°F and let it ripen for 20 minutes.

Add 1.5 teaspoons of calcium chloride diluted in water to the milk.

Let the mixture rest for 5 minutes.

Add 1/4 cup of rennet diluted in water to the milk and let it thicken for 30 minutes.

Cut the curds into 3/4 inch cubes.

Let the curds rest for 5 minutes.

Stir the curds for 20 minutes off heat, breaking larger curds apart as needed.

Let the curds rest for 5 minutes to allow whey to rise to the top.

Remove 25% of the whey from the curds.

Add hot water (about 160°F) slowly over 10 minutes to bring curds up to 101°F while stirring.

Stir the curds quietly for 15-20 minutes as they cook.

Check the curds for firmness and moisture, adjusting cooking time as needed.

Let the curds sink to the bottom for 5 minutes before draining excess whey.

Wet the cheesecloth with whey before pouring curds into it.

Add mustard seeds to the curds and mix well.

Equipment Needed

Spice Level:

Allergens