Gouda

Gouda cheese is a cows milk cheese named after the city in Holland where it was first made. Gouda starts it’s younger life creamy but as it ages, it hardens and becomes more salty.

  • 10 litres whole cows milk
  • 1/4 teaspoon Flora Danica (I use Chr. Hansen’s)
  • 5ml Rennet diluted in 1/4 cup water
  1. Warm milk to 32º Celsius/ 90º Fahrenheit
  2. Add culture, stir thoroughly
  3. Cover and leave to ripen for 15 minutes
  4. Add diluted Rennet
  5. Leave to set for 45 minutes – 1 hour, until you have a clean break
  6. Carefully cut the curd into 1cm cubes
  7. Leave to rest for 10 minutes
  8. Pour off 1/3 of the whey
  9. Slowly add 80º Celsius/ 175º Fahrenheit water to the curd until the temperature reaches 33º Celsius/92º Fahrenheit
    Stir continuously
  10. Leave to rest for 10 minutes
  11. Drain off the whey to the level of the curd
  12. Again, slowly add 80º Celsius/ 175º Fahrenheit water to the curd until the temperature reaches 38º Celsius/100º Fahrenheit
  13. Leave for 30 minutes
  14. Pour all remaining whey out.
  15. Move curds immediately into cloth lined mold
    Handle very gently so as not to break them
  16. Press at 10kgs for 30 minutes
  17. Remove, flip and redress
  18. Press at 20kg for 30 minutes
  19. Remove, flip and redress
  20. Press at 25kg for 12 hours
  21. Remove and un wrap cheese
  22. Soak in saturated brine for 12 hours
    Turn cheese over every 3 hours to ensure even coverage
  23. Remove and pat dry
  24. Air dry at 10c for 3 weeks
  25. Wax and age at 10º Celsius/ 50º Fahrenheit for 3-9 months
    Turn cheese 3-4 times a week

Gouda can be aged up to 24 months.

11 Comments

  1. Petr

    10/10/2012 at 8:52 pm

    Hello, I wonder about two issues.
    First you use salt only in brine. Shouldn’t there be any salt added to the curds? I just can’t see how the salt gets to the centre of my 20 cm gouda.
    And second: why is it so important not to brake the curds while transfering them into the mold?

    Thank you for great job you do. :-)¨
    Petr

    • curdnerd

      24/10/2012 at 8:30 am

      Hi Petr

      Thanks for your question.

      With Gouda there is no salt added to the curds. The salt is taken up from the brine, with many hours of soaking and regular turning. I know it’s hard to imagine how it all gets in there but I promise it does.

      As for avoiding breaking of the curds, this is to maintain the surface of the curd, which is important for the texture of the cheese. The more the curds are broken up, the more whey that is released which creates a different texture and moisture level in the cheese.

      Hope this helps. But let me know if you have any more questions : )

      • Henry Tremolo

        02/11/2012 at 8:47 pm

        My friend was making some air dried meat products and I asked the same question about the salt solution. He told me that the salt gets inside by means of the osmosis phenomenom: http://en.wikipedia.org/wiki/Osmosis

        Anyway, the wikipedia article is pretty technical, but it definitely works.

  2. Peter

    17/09/2013 at 5:59 pm

    Right!
    i use salt at hard cheesemaking only in BRINE…
    really.
    and i have tasty cheese with good texture.

  3. Adam

    02/12/2013 at 3:12 am

    What is a good salt water ratio for brine.

  4. Peter

    03/02/2014 at 5:52 pm

    Hi Adam.
    i ve tried to use all types on market.
    here in slovakia. Now i use natural
    salt brine 17% for every kind what i make.
    including scamorza, provolone, oschtiepok
    only slating time is difference.
    for aged cca 1kg gouda it is 12-14h.
    for the mentioned pasta filata (0,5kg)
    max 3,5h, and for oschtiepok 4,5h.

  5. Angelique

    05/03/2014 at 10:23 pm

    I make Gouda and every time I make it my curd healed divers why is that? It can be up to 1kg at a time. please help?

    • Curd-Nerd

      04/04/2014 at 3:16 pm

      Hi Angelique.

      I assume you mean that your curd yield differs? This can be due to the quality and make up of the milk at any given time of the year, depending on what the herd are eating. It can also be impacted by the strength of the curd, and the amount of whey lost during cutting or if the curd is shattered through excessive handling.

  6. Colin

    30/03/2014 at 11:41 am

    Could you check the temp of the added hot water please. should it be 90Finstead of 90C??? None of the other Gouda Recipes that i have get anywhere near 90C and 100c (that’s Boiling water). even with Mozzarella I only go to 92C
    Cheers

    • Curd-Nerd

      01/04/2014 at 10:22 am

      Hi Colin

      I have double checked what I’ve written in my recipe and made a few changes (I am updating the conversions on all my recipes at present). You are adding near boiling water. I have actually knocked it back to 80 degrees celsius through my own experimenting, but this is to wash the curds and also raise the temperature slowly. Your curd will have cooled so the hot water will bring the temperature back up gently rather than direct heat. Any other questions, please let me know : )

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