Gouda originates from the Netherlands and is a washed curd cheese, similar in some ways to Edam. Gouda is pressed, brined, then waxed for aging and matures in about 6 weeks. It has a subtle flavour and has low acid development during aging. So lets learn how to make Gouda cheese!
It is pressed, brined, then waxed for aging and matures in about 6 weeks, which is great because you don’t have to wait long to sample your handiwork.
It has a subtle flavour and has low acid development during aging.
How to make Gouda Cheese
Makes about 1.2 kg wheel of cheese.
- 10 L (10 qt) Full Cream Cow’s Milk, preferably pasteurised/unhomogenised.
- 1/8th Teaspoon (Dash) Mesophilic Culture (MO30)
- 2.5 ml (½ tsp) Calcium Chloride in ¼ cup water
- 2.5 ml (½ tsp) Liquid Rennet in ¼ cup water
- 18% Saturated Brine solution made with cheese salt
- Cheese Wax (optional)
- Cheese Press
- 165 mm Cheese basket
- Cheese drying mat or Bamboo mat
- Loose weave cheese cloth
- Dairy Thermometer
- Stainless Steel Ladle
- Stainless Steel Stirring Spoon
- Mini measuring spoons (for cultures)
- Sanitise all of your equipment.
- Heat milk to 29°C/85°F. Turn off heat.
- Sprinkle Mesophilic starter culture over the surface of the milk and allow to rehydrate for a few minutes. Stir culture through milk using an up and down motion for 1 minute.
- Add Calcium Chloride and mix thoroughly.
- Add Rennet solution and stir for 1 minute. Cover and allow to set for 40 minutes.
- Check for a clean break. If necessary, wait another 5 minutes then test again.
Cutting the Curd
- Cut the curd into 1.25 cm/ ½ inch cubes. Allow curds to rest for 5 minutes to heal. Gently stir for 5 minutes.
- Let curds stand for another 5 minutes. They should sink to the bottom of the pot.
Washing the Curd
- Using a sieve and ladle, remove about 4 cups of whey or about 10%. Replace the whey with an equal amount of 60°C/140°F water to bring the overall temp up to 33°C/92°F. Gently stir curds for 10 minutes, allow to settle again.
- Remove whey down to the level of the curd. Gently stir the curd for a few minutes to break up the curd mass.
Replace the whey with an equal amount of water heated to45°C/112°F. The overall temperature should reduce to 37°C/98°F. If the temperature is too high, add some cool water to adjust.
- Stir curds continuously for 20 minutes. They should shrink to the size of baked beans.
- Allow the curds to settle for 10 minutes. They should mat into one big mass.
Pressing and Brining the Cheese
- Pour the curds and whey into a cheesecloth-lined colander. Break up curds into chunks to release some more whey.
- Line your mould with cheesecloth and fill with the curds. Fold one corner of the cheesecloth over the mould and top with a follower. Press at 10kg (22lbs) for 30 minutes.
- Remove from press and mould, turn the cheese, redress, and press at 13kg (30lbs) for 12 hours or overnight.
- Take out the cheese from press, unwrap and place in the brine solution for 12 hours, flipping at the 6-hour mark.
Air Drying and Maturation
- Remove from the brine solution and air dry on a cheese mat placed on a wooden board at room temperature for 2 to 3 days or until rind is almost dry to touch. Turn a couple of times a day during air drying.
- Wax the cheese in 2 to 3 coats of cheese wax and ripen for a further 6 weeks at 12°C/54°F @ 85% humidity. Turn weekly
- Eat and enjoy!
So How Does it Taste?
Well fellow curd nerds, it tasted amazing. Check out the taste test video below;
My Gouda is amazing! It turned out much better than I expected and thankfully there was not a repeat of the original version I made many years ago. It was delicious, smooth, and creamy.
Now you know how to make Gouda cheese!