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All text and pictures of dishes are the intellectual property of
Coquinaria and may not be reproduced without permission and acknowledgement..
The production of Gouda cheese.
The milk is heated slightly. Lactid-acid producing bacteria are added, half an
hour later rennet is added. When the milk has curdled the curd is cut finely
with a "harp", to the size of peas. The whey is partly removed, hot
water is added, and again the whey is partley removed (with cow's milk this is
done twice, with milk of sheep or goats it is done but once). The curd stands for a short while. The curd is then scooped out of the basin and put in
cheeseforms wich are coverd in cheesecloth. The curd is pressed with the hands.
The form stands upside down on its top for five minutes. The very young cheese
is then carefully removed from the form, and put back in upside down. The cheeses
are now pressed more powerfully in a cheesepress, first with halfweight, and after a
couple of hours, when the cheese is again turned, with full weight. The cheese
is then taken out of the cheeseform, and put in brine overnight. Again the
cheese is turned upside down the next morning. The cheese is now ready for the
last stage: the maturing. This is done in a not too warm, well-ventilated
space. The cheeses are turned daily upside down. After six weeks you have a young
Gouda cheese. When you have patience, and keep turning the cheeses, you get
older cheese.
The photographs below give you an idea of the
process.
 
All text and
pictures of dishes are the intellectual property of Coquinaria and may not be
reproduced without permission and acknowledgement.
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