Gallery » Making Gouda
Making Gouda
Gouda is a semi-hard cheese with a mild flavour - great for cooking as it melts easily. The cheese was named after the Dutch city of Gouda.
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It all starts with the good quality milk.
The double-pot heating method.
Adding the starter.
Adding the starter.
The freeze dried bacterial starter.
Testing the curd.
Testing the curd.
Cutting the curd.
Resting the curd.
(Very) gently stirring the curd.
Slowly cooking the curds.
Washing the curds.
Removing the whey.
Settling the curds to form one mass.
Settling the curds to form one mass.
Coming out of the moulds after pressing.
Making up a brine solution.
Floating the cheese in the brine.
Making blue cheese.
Making blue cheese.
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