Gouda

For a long time, Gouda city has been associated with...well, Gouda cheese. This cheese, a classic product of Dutch culture, is prepared from cow's milk and matured for an extended period of time. It ranges from around four weeks to more than a year. The latest variants are often relatively mild, while older ones possess sweeter, nuttier qualities. Also, the smoked version is very popular as well.

Interestingly, Gouda cheese was named after the city of Gouda, not because it is made there, but because the first trade of Gouda cheese happened in this city. During springs and early summers, visitors may still experience the monthly cheese markets in Gouda and its distinctive trade customs.

General steps to make Gouda:

• Step 1. Warm the milk to a temperature of 90°F. Using up-and-down movements, integrate the ingredients..
• Step 2. Add the attenuated rennet into the basin. Gently mix for 1 minute, also in an up-and-down motion. If you are using farm-fresh goat milk, continue to stir for another minute.
• Step 3. Slice the curd into 10- inch cubes and set them aside for about ten mins.
• Step 4. Line a cheese press with the cloth and quickly add the heated curds. Take care not to split them up too much.
• Step 5. Squeeze with a pressure of 20 pounds for about 20 minutes.
• Step 6. Prepare a full brine solution (32 oz. salt to 1 gallon water) and add the chloride.