Gouda Cheese

Method

• Warm the milk up to 32º Celsius or 90º Fahrenheit.
• Add the Flora Danica culture then stir thoroughly.
• Cover and leave it to ripen for 15 minutes.
• Add the Calcium Chloride and stir.
• Add in the diluted Rennet then leave it to set for 45 minutes to 1 hour or until you have a clean break.
• Carefully cut the curd into 1cm cubes
• Leave it to rest for an extra 10 minutes
• Pour off a third of the whey.
• Slowly add 80ºC/175ºF water to the curd until the temperature reaches 33ºC or 92ºF.
• Stir continuously then leave it to rest for 10 minutes.
• Drain off the whey to the level of the curds.
• Slowly add more water at 80ºC or 175ºF to the curds until the temperature reaches 38ºC or 100ºF.
• Leave the curd for 30 minutes.
• Pour out all remaining whey.
• Move the curds into a cloth lined Tomme mould immediately while making sure to handle the curds very gently so as not to break them
• Press the curd at 10kgs for about 30 minutes.
• Remove, flip and then redress.
• Press again at 20kg for 30 minutes.
• Remove, flip and then redress.
• Press once more at 25kg for 12 hours.
• Remove and then unwrap the cheese
• Soak the cheese in saturated brine for 12 hours and turn the cheese every 3 hours to ensure even coverage. Use cheese salt.
• Remove the cheese and pat dry.
• Air dry at 10°C for 3 weeks.
• Wax or Vacuum Seal
• Age the cheese at 10º Celsius or 50º Fahrenheit for 3 to 9 months.
• Turn cheese about 3 to 4 times a week.