How Industrial cheese is made. Dutch and Gouda

Gouda- Dutch hard cheese, one of the most popular cheeses in the world. Gouda and its derivatives account for more than half of the world's cheese consumption. Traditional Gouda is made from whole cow's milk with a fat content of 3.7-3.9%, but there are also lighter dietary versions with a fat content of 20%. There are varieties of Gouda from goat and sheep's milk, as a rule, ripening over a longer period of time. Gouda is often complemented various additives and spices, smoked, which makes the range of this cheese even more diverse. For example, Leiden the cheese is made according to the Gouda recipe with the addition of cumin and cloves. In the original, Gouda is a cheese with a dense consistency and very a small amount small round eyes. Cheese dough has a nice yellow, which, as it ripens, acquires richer dark caramel shades, and small crispy crystals appear in the body of the cheese, just like in Parmesan, formed by the amino acid tyrosine.One of the main technological stages preparation of Gouda is washing the cheese grain: replacing part of the whey hot water, which reduces its acidity and at the same time gently heats cheese grain, resulting in a smooth and elastic cheese texture. Traditionally, Gouda is ripened covered in wax, which makes the requirements for the ripening chamber more lenient: you just need to maintain a temperature of 11-13ºC.

Ingredients

8 l.

whole milk

not UHT

1/4 tsp.

non-gas-forming mesophilic culture powder

1/2 tsp.

liquid rennet (veal)

dissolve in 50ml water temperature 30-35ºС
or rennet in another form, in dosage, according to the directions on the package
use animal rennet for this recipe

1 ½ tsp. (8 ml.)

calcium chloride, solution 10%

dissolve in 50ml water at room temperature

or follow the dosage indicated by the manufacturer of the drug on the packaging

maximum application dose - 2 g of dry calcium chloride per 10 liters of milk

1 tbsp.

[for Leiden cheese] caraway

1/2 tsp.

[for Leiden cheese] carnation

1 tbsp.

[for mustard cheese] mustard seeds

150 ml

[for Leiden and mustard cheese] filtered water

1/8 tsp

[For blue cheese] Penicillium roqueforti

Salt bath

500 g.

medium sea salt

not iodized

2 l.

boiled water

1/2 tbsp.

calcium chloride, solution 33%

1/2 tsp.

white vinegar

After cooking you will receive: 1 cheese weighing 700 g.

Equipment

10 l.

pot

enameled or stainless steel, for heating milk

pot

for water bath , large enough to fit the main saucepan

with max. load from 7 kg

cheese press

food thermometer

long knife

for slicing curds

skimmer

wooden or plastic

[optional] set of mini measuring spoons

[optional] set of measuring cups

for 1 kg., ∅ 16cm

cheese pressing mold

1em

micro-perforated, cylindrical, wide, with a follower lid (you can also use a ball shape)

drainage fabric

gauze, muslin or other drainage material

sterile disposable gloves

cheese coating

wax alloy, latex or maturation bag

for 3 l.

brine container

Sterilize all equipment before making cheese. You can wash it and pour boiling water over it

Gouda cheese preparation schedule (from start to finish of preparation)

First day:

3 hours to prepare cheese mass(active phase)
6-8 hours for pressing (passive phase)
8 hours for salting (overnight, passive phase)

Subsequent days:

1-3 days for drying the crust (passive phase)
1-24 months to mature

Step-by-step recipe for making Gouda and Leiden cheeses

[for Leiden cheese or mustard cheese] Pour water over cumin and clove/mustard seeds and simmer for 15 minutes over low heat. After this, separate the grains and the liquid in which they were cooked. Dry the grains (for Leiden cheese, remove the cloves from the cumin, they are only needed to flavor the liquid), and cool the liquid. Mix the cooled aromatic liquid with milk.
Slowly heat the milk in a water bath to 30° C, stirring constantly so that the temperature is distributed evenly. When the milk has warmed up, pour it diluted in water. calcium chloride.
Add the starter to the pan with milk: sprinkle the powder on the surface of the milk, let it stand and absorb moisture for 3-5 minutes, then mix thoroughly, distributing the starter throughout the entire volume of milk.
Cover the pan with a lid and leave for 45 minutes to allow the starter to activate in the milk. Try to maintain the temperature at 30°C.
Slowly pour in the diluted enzyme, constantly stirring the milk in a top-down motion to distribute it as much as possible throughout the entire volume of milk.
Cover the pan with a lid and leave for 45 minutes for the milk to curdle.
[optional] For precise definition required coagulation time and obtain a clot of the desired consistency and calculate the coagulation time using the formula K = F * M (multiplier = 3, F - flocculation time in minutes). After the calculation, leave the clot alone for the remaining number of minutes.
Swipe . If the clot is not dense enough, leave for another 10-15 minutes.
Cut the curd into equal small cubes with sides of 1-1.5 cm. Cut vertically using a long knife, leave for 5 minutes to firm up the edges, and then cut horizontally. Be careful: at first the curd will be tender and loose; it can easily be accidentally split into too small pieces.
Start stirring the cheese grain for 5 minutes, then leave it alone for another 5 minutes: the grain will settle to the bottom of the pan.
Meanwhile, prepare 2 liters of hot filtered water at 60 °C - we will need it for the procedure of washing the cheese grain.
Drain 2 cups of whey from the pan and, stirring constantly, pour in 2 cups of whey instead. hot water. It is necessary that the temperature of the cheese grain rises to 33 °C. If two cups are not enough, pour more until the desired temperature. Leave the grain alone for another 10 minutes.
When the grain has once again settled to the bottom of the pan, remove the whey so that it covers the surface of the cheese grain by about 2 cm.
Begin to slowly pour hot water into the pan, one mug at a time, constantly stirring the grain. The goal is to reach a temperature of 37° C.
Once the temperature is reached, continue stirring the grain for another 20 minutes until the grain feels springy to the touch.
Stop stirring and let the curds settle to the bottom of the pan over the next 10 minutes.
Drain the whey so that the remaining part covers the cheese grain by 3-5 centimeters.
[optional, for Leiden/mustard cheese] Pour cumin/mustard into the cheese grain and stir so that the grains are evenly distributed throughout.
Wear sterile gloves. Gather the grain into one layer under the whey layer and carefully move it into the mold. Try to carry out this procedure without removing the grains from under the whey layer. This way, the closed texture of the future cheese will be ensured: there should be no air voids between the cheese grains. Simply transferring the cheese grains into the mold will result in mechanical eyes and an incorrect cheese pattern.
Leave the mold with the cheese mixture in the whey for 15 minutes for self-pressing.
Close the mold with a lid-follower and place under the press. Press with a 4.5 kg load for the first 30 minutes.
Remove the cheese from the press and from the mold, turn it over and re-wrap it in drainage cloth.
Place under a press, load 7 kg, time - 6-8 hours.
While the cheese is being pressed, prepare the brine (see ingredients for proportions and composition) and cool it to a temperature of 10-13° C.
Once pressing is complete, remove the cheese from the mold and drainage cloth, weigh it and place it in the prepared brine, sprinkling the top with a layer of salt. Salting time is an hour for every 100 g of cheese (i.e. in our case, you will get a head of ~800 g and will salt for 8 hours). Halfway through the salting period, the cheese must be turned over in the brine so that it salts evenly.
Remove the cheese from the brine and blot off any excess moisture. paper towel. Place the cheese on a drainage mat where it will dry room temperature within 1-3 days. Turn the cheese at least 2 times a day so that the crust dries evenly.
When the cheese crust has become dry, move it to a ripening chamber with a temperature of 11-13 °C and 85% humidity for 1 week. Remember to turn the cheese daily. If mold appears, wipe it off with a piece of cloth soaked in light brine or vinegar.
Cover the cheese with wax, latex, or vacuum seal it in a ripening bag. In this form, the cheese will ripen for 1 month at a temperature of 11-13 °C. In the case of Gouda, it is difficult to go too far with the ripening period - 5-year-old cheese has simply amazing taste.

Blue Gouda

Photo kennyscheese.com

Typically, blue cheeses have a soft, open texture that provides good conditions for the development of mold P.roqueforti. However, there is a variation of Gouda with blue mold, which has completely unique taste characteristics. Even though the cheese has a dense texture, punctures in its body will allow mold to develop.

How to do:

Along with the starter, add 1/8 tsp to the milk. mold Penicillium roqueforti, mix thoroughly.
After salting, pierce the head of cheese with a thin sterile knitting needle from the top and bottom at about 2/3 of the height of the head in several places. Make punctures every 2-2.5 cm.
There is no need to coat this cheese with wax; you need to leave the natural crust. The humidity in the ripening chamber must be maintained at 85-90%, temperature - 11-13° C.

Happy cheese making!

Gouda is the most famous Dutch cheese. Recipe by Pavel Chechulin.

Ingredients for Gouda Cheese:

Recipe for "Gouda" cheese:

Heat the milk to a temperature of 32 degrees. Add mesophilic starter. If you do not have a special cheese starter, use sour cream, whey or buttermilk. The amount of starter according to the instructions, if you replace it with sour cream, etc., then 7 tbsp. l. If you use pasteurized milk, add calcium chloride dissolved in water. After half an hour, add rennet. Leave the milk for 30-60 minutes until a clean break is achieved. Cut the curd into cubes with a side of 10 mm. Leave for 10 minutes.

Mix the cubes very carefully. In a water bath, slowly, no faster than 10 minutes, stirring, heat the mass to a temperature of 34 degrees. Leave for 10 minutes.

Remove from the water bath. Remove 2.5 liters of whey. Add 1.25 l with continuous intensive stirring. boiled water with a temperature of 55 degrees and 1.25 l. boiled water at a temperature of 56 degrees. The final temperature of the mixture should be 38 degrees. Leave the mixture for 10 minutes.

Pour off almost all the whey so that the remainder barely covers the cheese mass.

The next stage is called whey pressing. To do this, you need a flat surface with a diameter slightly smaller than the diameter of the pan. I have this bottom of a springform baking dish. You can also take a suitable sized plate or dish. Place a small weight on top (a half-liter bottle of water) and leave for 30 minutes.

Line the mold with cloth. Classic shape for gouda - with rounded edges. I have a plastic saucepan for the microwave, the piston is made from a second saucepan of the same type. Diameter 15 cm. Place the cheese mass in the mold, trying to disturb its integrity as little as possible.

Cover the top with a piston. Press with a weight of 2.5 kg for 30 minutes. Remove the cheese from the mold, turn it over and change the cloth. Press with a weight of 5 kg for 30 minutes. Redress the cheese, do not turn it over. Return under the same load. Press for 18-24 hours. If you have a different diameter of the mold, recalculate the weight for your mold (I hope you know the formula for the area of a circle).

Remove the cheese from the press and trim the heads if necessary.

We all love cheese since childhood. It’s not surprising, because this is one of the most delicious and healthy products our diet. Everyone is well aware of the cheeses on the shelves in the store: Kostroma, Russian, Parmesan, mozzarella, etc. And among them special attention deserves gouda - a delicacy from the Netherlands with a delicate texture, subtle aroma And spicy taste. Buying it in the supermarket is not difficult, but having your own homemade Gouda cheese is a special pleasure for gourmets and simply lovers natural food. So, gather your culinary skills, creativity, patience, and go to the kitchen to prepare Gouda cheese at home!

Properties of Gouda cheese

Gouda cheese was named after the city of the same name in the Netherlands. Where else if not in this country to produce one of best cheeses peace? Surrounded on all sides by picturesque meadows, rivers, lakes, it creates ideal conditions for breeding livestock, which in turn produces the most tender milk, from which cheese is made.

The composition of Gouda differs little from other cheeses. It includes cow's milk, sourdough and veal ferment. This cheese belongs to the category and has a pleasant creamy taste. Its peculiarity is that it changes its properties as it matures. The older the cheese, the denser and more flavorful it is. It is impossible to say for sure which gouda is better - young or mature. They are both good in their own way, it all depends on your taste preferences.

Calorie content, benefits and harms of Gouda cheese

Like anyone milk product, gouda is a storehouse of substances necessary for the body. It contains the amino acids lysine and methionine, trace elements calcium, iodine, potassium, phosphorus, etc., as well as vitamins B, E, A, D and C. All these elements have a beneficial effect on the condition of the skin, nails, strengthens bones, improves thinking activity, vision.

People who care about their figure should limit their consumption of guada, because its calorie content is 356 kcal per 100 g, of which about 240 kcal comes from fat. However, there is no need to exclude it from the diet completely. Not only does he have everything positive properties, which were described above, it is also a high-quality source of protein, which is necessary for athletes, and a source of healthy fats, which is especially important for girls. So, regardless of the calorie content, eat this product at least a couple of times a week.

But, like any other product, Gouda cheese is not universal. For some, it can be detrimental rather than beneficial. Therefore, it is better to avoid gouda for those suffering from gastritis, edema and hypertension. And, of course, in case of individual intolerance to lactose or other elements, as well as allergic reactions, this product should also be excluded.

Gouda cost

If you don’t like the prospect of making this cheese yourself, you can easily buy it in almost all stores. The price of the product will be approximately 400 rubles per 1 kg (depending on the region of residence).

Homemade Gouda Cheese Recipe

Now that the composition, calorie content, beneficial features and prices, it is worth directly answering the question of how to make Gouda cheese at home. This process is quite labor intensive, so be patient. But if you follow step by step instructions, then preparing Gouda will not give you any difficulties.

Necessary cooking equipment:

Pan with a capacity of 15 liters;
Form for Gouda cheese - should be enough for 2 kg of product (at home you can replace it with a colander);
Gauze;
Press (preferably different weights, from 5 to 15 kg).

Ingredients needed to make Gouda:

Cow's milk (preferably homemade) – 15 l;
A third of a teaspoon of liquid calcium chloride;
A third of a teaspoon of liquid rennet (veal) enzyme;
Mesophilic starter - half a teaspoon.
Brine (water 4 l, salt 1 kg);
Wax for cheese.

In principle, you can make a more homemade Gouda cheese using sour cream instead of calcium chloride and mesophilic starter, but we provide you with a more classic recipe.

Step-by-step recipe for making Gouda cheese at home:

Making Gouda cheese at home starts with heating milk. It should reach a temperature of 33-35oC;
Remove warm milk from heat and sprinkle evenly with mesophilic starter. Leave it like this for 3-4 minutes so that the moisture has time to be absorbed;
After the specified time has passed, stir the milk with a whisk from top to bottom. Make sure that you cover all the liquid in the pan, otherwise some of it will simply not harden in the subsequent cooking process;
Cover the pan with a lid and let sit for 30 minutes to beneficial bacteria multiplied;
Dissolve calcium chloride in 50 ml of water at room temperature and pour this mixture into the milk, constantly stirring in the same way - from top to bottom;
Take another 50 ml of water and now dilute the rennet there. Pour it all into the milk again, stirring. Leave the mixture to sit for 45 minutes;
After 45 minutes, your workpiece should already resemble cheese: a fairly dense jelly-like clot should form. If this effect has not yet been achieved, then leave the mixture for another 5-10 minutes;
Cut the curd into squares of approximately 2-3 cm and leave for another 5-10 minutes. This step is necessary to ensure that the whey is separated from your future cheese;
Start stirring the cheese mixture slowly and continue to do this for 5-7 minutes. The curd should separate the cheese grain from the whey. So that it settles to the bottom of the pan, after stirring, let the mixture sit for about 5 minutes;
Now you need to remove approximately 1.5-1.7 liters of whey. Instead, pour the same amount of boiled water into the mass at a temperature of 60-65°C. Gently stir the cheese mixture for 7-10 minutes, and then leave to brew for another 5. This is necessary so that the grains release excess moisture;
Now repeat the procedure by replacing the whey with water, but this time do it with 5 liters of liquids and take the water a little colder - about 45 ° C;
Now you need to stir the resulting mass for quite a long time - for 20 minutes. The grains should be the size of a pea. Let the mixture sit for 5-7 minutes and then remove all excess liquid;
IN special form for cheese or a colander, pour the mixture out, while squeezing and kneading it, as it can quickly thicken. Cover the pan with a lid;
Take a small tray, cover it with a drainage mat and place the mold with your future cheese there. Place a 5 kg press on top of the mold. Keep this for half an hour. After 30 minutes, remove the workpiece from the mold, turn it over to the other side and put it under the press again, only this time weighing 8 kg. After 40 minutes, repeat the procedure and set the press to 15 kg for 6-8 hours;
Then remove the cheese from the mold and soak it in homemade brine overnight;
The next day, remove the dish from the brine, place it on a drainage mat and leave to dry for 3-4 days at room temperature until the crust hardens. At the same time, remember that the cheese must be constantly turned over so that it dries evenly;
Next, it is advisable to spread the product with special cheese wax. You don’t have to do this, but then you will have to wash the natural crust regularly;
Despite the fact that the instructions end here, it is still too early to call everyone to the table, because... The cheese needs aging from 2 to 6 months. To do this, leave it in a dark room at a temperature of 13 ° C and a humidity no higher than 85%.

Use of gouda in cooking

This cheese is simply versatile. Not only is it delicious to eat for breakfast with bread and butter, it will also become great supplement for pasta, pizza, salads and other cold appetizers. Homemade cheese You can use gouda for baking or, as well as for. All these recipes are already on our website.

Even though the Gouda cheese recipe is quite labor intensive, it is still possible to make it yourself at home. And it will be one of the most delicious and healthy cheeses that you have ever tried! So go ahead, create, and we wish you good luck!

Video: Making Gouda cheese at home

Gouda is the most famous Dutch cheese. Recipe by Pavel Chechulin.

Ingredients for Gouda Cheese:

Recipe for "Gouda" cheese:

Mix the cubes very carefully. In a water bath, slowly, no faster than 10 minutes, stirring, heat the mass to a temperature of 34 degrees. Leave for 10 minutes.

Pour off almost all the whey so that the remainder barely covers the cheese mass.

Line the mold with cloth. The classic shape for Gouda is with rounded edges. I have a plastic saucepan for the microwave, the piston is made from a second saucepan of the same type. Diameter 15 cm. Place the cheese mass in the mold, trying to disturb its integrity as little as possible.

Remove the cheese from the press and trim the heads if necessary.

Cheese gouda, which originated in the Netherlands, is currently produced in many countries (In our country it is called “Kostroma cheese”). It reminds edam, however, harder and larger. Produced various forms and quality depending on fat content (30, 40, 45 and 50%). In some regions it is made from whole cream. The cheese may be flat round shape or bar shape; the weight is also different - from “miniature” cheese weighing 600 g to 20 kg. Dimensions: diameter 24-50 cm, height 6.5-12 cm. Included in some varieties of cheese gouda add spices, such as cheese Kanter released with cloves, and Leyden - with cumin.

Crust: Thin, dry, smooth, light gray to gray-green in color. Before entering the retail chain, it is coated with linseed or other oil (or yellowish paraffin).

Cheese dough: White to yellowish, matte, not waxy.

Structure: Hard and elastic. Round or oval eyes, evenly distributed throughout the cheese dough.

Taste and aroma: Not spicy, turning into savory, but not sour.

Milk: To produce cheese with a 50% fat content, use whole milk 3.75-3.9% fat content and high hygienic quality.

Heat treatment: Short-term high-temperature pasteurization at 72°C for 15-20 s. In some regions, flash heating to 75°C is used. Cool the milk to 31°C.

Supplements: Add 0.02% calcium chloride (in the form of a 35% solution), as well as 0.005% sodium nitrate to inhibit the development of gas-forming bacteria.

Dyes: In winter or early spring, add 1-2 ml of annatto or carotene per 100 liters of milk. To produce cheeses with a more intense color, use 20-25 ml of annatto per 100 liters of milk.

Leaven: Add 0.5-1% (on average 0.8%) of the starter culture at a temperature of 31°C. Used at different enterprises Lactococcus lactis subsp. lactis,L. lactis subsp. lactis biovar diacetylactis And Leuconostoc mesenteroides subsp. cremoris.

Rennet extract: A quantity sufficient to obtain a clot ready for cutting within 25-30 minutes; usually add 0.8 - 1.2 g rennet CHY-MAX Extra Powder for 100 liters of milk. at a temperature of 28-30°C and an acidity of 0.19-0.20%.

Cutting the clot: The clot is cut within 10-15 minutes into cubes 0.5-1.5 cm in size using knives with steel blades or a harp. Knead to dry and prevent the cheese grain from settling.

Kneading: Knead for 20-30 minutes, then leave, after the cheese grain settles, 30% of the whey is removed.

Diluting serum with water: Add water (temperature no higher than 80°C), heating the cheese mass to 36-38°C (possibly up to 32-40°C). ( Note. Hot water should not plasticize the cheese mass, so water is often sprayed into the bath; Some modern bath designs provide the ability to slowly remove the whey and replace it with water heated to 36°C). Stir continuously for 15-20 minutes while adding hot water, and then for another 20-30 minutes. The cheese grain is left to settle to the bottom of the bath, and then the resulting layer is pressed using steel plates.

Serum removal: Whey is removed after compacting the cheese mass.

Molding: Molding is carried out at pH 5.85-6.05, using wooden or plastic molds consisting of 2 parts. The cheese mass is cut in the bath. The cheeses are wrapped in a napkin, placed in a mold, covered with a lid on top and transferred under a press.

Pressing: Cheeses are pressed for 5-8 hours. During pressing, they are turned over and given the required form(smooth sharp edges). Increase the load by increasing the pressure from 95 to 195 kPa. The pH value of the pressed cheese mass is 5.1-5.2, the acidity of the whey released during the pressing process is 0.35-0.40%.

Salting: The cheese is immersed in brine at a temperature of 15°C for 3-5 days. Brine concentration 20% and pH 4.8. The salt content in cheese should be 1.5-1.8%, pH - 5.15-5.25. ( Note. Salt penetrates into the central part of the cheese for more than a month).

Formation of the cortex: Cheeses are dried at 15°C and relative humidity 80%.

Maturation: Conduct at a temperature of 15°C for 4-6 weeks, after 2 weeks. The pH is 5.2-5.3.

Storage: Mature cheese is stored at a temperature of 10°C for 6-12 months. (after 8 weeks the pH is 5.3-5.5).

Final processing: Before entering retail sales the surface of the cheese is greased linseed oil and packed in film. Some cheeses are waxed with black paraffin).

Vices: Excessive mold growth on the rind (especially on farm-produced cheeses). Too much a large number of eyes; the eyes are uneven or too large. Presence of bitter aftertaste. Soft or too dry crust. Cracks in the crust.