Sep-4-2017

What is Gouda cheese?

What is this cheese, how to make Gouda cheese at home, how is it useful, all this is of great interest to those who lead healthy image life, monitors his health and is interested in how to prepare certain dishes and food products with his own hands. So we will try to answer these questions in the following article.

Gouda – hard Dutch cheese, made from cow's milk, fat content – ​​48–51%. It has the shape of a medium-sized circle. Initially, Gouda cheese was produced in large heads of 12 kg. Today, small cheese heads weighing about 4.5 kg are produced. Traditional Gouda is a cheese with a dense consistency and a small number of small round eyes.

The cheese dough has a pleasant yellow, which, as it ripens, acquires richer dark caramel shades, and small crispy crystals appear in the body of the cheese, like Parmesan, formed by the amino acid tyrosine.

The cheese gets its name from the Dutch city of Gouda, where it has been sold on the market for several centuries. TO 19th century The production of this type of cheese spread throughout Holland.

Gouda – light cheese with a soft creamy taste. As the cheese matures, its taste becomes more pronounced and its aroma becomes stronger.

How to make Gouda cheese at home, recipes:

Ingredients:

15 liters cow's milk, ½ tsp. mesophilic starter, ⅓ tsp. liquid rennet, ⅓ tsp. liquid calcium chloride, brine (1 kg salt per 4 liters of water), wax for coating

Heat the milk to a temperature of 33–35 °C and sprinkle evenly with mesophilic starter. Leave for 3-4 minutes to allow the moisture to be absorbed. Then use a whisk to stir the milk from top to bottom. Cover the pan with a lid and let it sit for 30 minutes to beneficial bacteria multiplied. In 50 ml of water room temperature dissolve calcium chloride and pour this mixture into the milk, constantly stirring from top to bottom. Dissolve rennet in 50 ml of water and pour into milk, stirring.

Leave for 45 minutes - a fairly dense jelly-like clot should form. If the effect is not achieved, leave the mixture for another 5–10 minutes. Then cut the curd into cubes with a side of 2-3 cm and leave for another 5-10 minutes. After this, stir slowly cheese mass for 5–7 minutes. At that time cheese grain should separate from the whey. So that it settles to the bottom of the pan, after stirring, let the mixture sit for about 5 minutes.

Drain off 1.5–1.7 liters of whey. Instead, pour the same amount of boiled water into the mixture at a temperature of 60–65 °C. Gently stir the cheese mixture for 7-10 minutes and then let sit for 5 minutes. Replace the whey with water again, but this time in an amount of 5 liters and at a temperature of 45 °C. Stir the mixture for 20 minutes. The grains should be the size of a pea. Let the mixture sit for 5-7 minutes and then remove excess liquid.

IN special form for cheese or a colander, pour the mixture out, squeezing and kneading it, as it can quickly thicken. Cover the mold with a lid. Line a small tray with a drainage mat and place the mold with the cheese mixture there. Place a 5 kg press on the mold for 30 minutes. Remove the workpiece from the mold, turn it over to the other side and put it under an 8 kg press again for 40 minutes. Then repeat the procedure and set the press to 15 kg for 6–8 hours.

Remove the cheese from the mold and soak in brine overnight. The next day, remove the cheese from the brine, place on a drainage mat and leave for 3-4 days at room temperature until the crust hardens. The cheese must be constantly turned over so that it dries evenly. Ready cheese grease with cheese wax. If this is not done, then you need to regularly wash the natural crust. Keep the cheese for 2 to 6 months in a dark room at a temperature of 13 ° C and a humidity not higher than 85%.

Goat's milk gouda:

Ingredients:

15 l goat milk, ½ tsp. mesophilic starter, ¾ tsp. liquid rennet, ¾ tsp. calcium chloride solution, 20% brine.

Heat the milk to 29 °C, stirring occasionally to prevent the milk from burning. Remove from heat. Sprinkle mesophilic starter culture onto the surface of the milk and let stand for 3 minutes. Then mix with a slotted spoon. Dissolve liquid calcium chloride in 50 ml of water. Pour the solution into milk. Dissolve rennet in 50 ml of water and pour into milk. Mix everything with smooth movements using a slotted spoon. Cover with a lid and leave for 30 minutes to form a curd.

Check for a clean compartment. To do this, use a slotted spoon to separate part of the curd. If pure whey appears in the cut, it means the clot is ready; if not, wait another 10–15 minutes. Cut the curd with a long knife into cubes with a side of 1.5 cm. Stir for 5 minutes and leave for 5 minutes. Then stir for another 10 minutes. Leave for 10 minutes so that the cheese grains settle to the bottom.

Drain off 1.5 liters of whey (10%). Instead of whey, pour the same amount (1.5 l) of hot water at a temperature of 60 ° C into the pan. Stir the mixture for 10 minutes. Then leave for 10 minutes so that the cheese grain settles to the bottom. Remove a third of the whey (5 l). Pour the same amount (5 liters) of hot water at a temperature of 43 °C into the pan to bring the temperature of the mass to 37 °C. Stir the mass for 20 minutes - the cheese grain should become the size of a pea. Leave for 10 minutes so that the cheese grains settle to the bottom. Pour the whey through the cheese pan until it warms up.

Place the cheese grain in the mold and smooth it out, large pieces break it with your hands. Place the mold lid or circle on top and press under pressure at the rate of 2 kg of weight for each kilogram of cheese (4 kg) for 30 minutes. Then press cheese weighing 8 kg (4 kg of weight per 1 kg of cheese) for 8 hours. Remove the cheese from the mold and place in a 20% brine for 12 hours (6 hours for each kilogram of cheese).

Remove the cheese from the brine and place on a wire rack, leave for 2-3 days at room temperature until the crust is completely dry. Turn the cheese twice a day. Place the cheese in a room with a temperature of 10 ° C for one week. After this, cover the cheese with wax and leave to ripen for at least 6 weeks at 10 ° C. Turn the cheese once a week.

Recipes with Gouda cheese:

Sandwiches with Gouda cheese, ham, mustard and tomatoes:

Ingredients:

• 4 slices Gouda cheese
• 4 slices lean ham
• 2 tomatoes
• 4 slices white bread

butter and vegetable oil, mustard, ground red pepper, parsley, dill and green onions- taste.

Fry slices of white bread on both sides in vegetable oil. Grease one side with butter and lightly with mustard. On each prepared slice of bread, place a slice of ham, cheese, a slice of tomato and sprinkle with red pepper.

Bake in the oven at medium temperature until the cheese melts. Serve sprinkled with chopped parsley, dill and chopped green onions.

Sandwiches with gouda cheese, apples and almonds:

Ingredients:

• 4 slices Gouda cheese
• 2 apples
• 4 slices white bread
• 2 tbsp. spoons of butter
• almonds - to taste

Grease the slices of bread with butter, place very thinly sliced ​​apple slices on top of it, then slices of cheese. Bake in the oven at medium temperature until the cheese begins to melt. Then sprinkle with grated almonds and keep in the oven for a few more minutes.

Pie with gouda cheese, sweet peppers and cottage cheese:

Ingredients:

• 200 g Gouda cheese
• 750 g cottage cheese
• 400 g sweet red and yellow peppers
• 4 eggs
• 12/3 cups flour
• 2 tbsp. spoons of starch
• 200 g butter or margarine
• vegetable oil, parsley, dill, green onions, pepper and salt - to taste.

From flour, 150 g of softened butter (margarine), 1 egg and 1 teaspoon of salt, knead a smooth dough, wrap it in foil and put it in the refrigerator for 1 hour. Finely chop the sweet pepper, parsley, dill and green onions, setting aside 1 tbsp. spoon of pepper and herbs for decoration.

Whisk the rest butter, add 3 eggs, then cottage cheese, starch, parsley, dill, green onions, Bell pepper and 175 g grated cheese. Season the resulting filling with salt, pepper and mix thoroughly.

Roll half of the chilled dough into a circle with a diameter of 26 cm and place in a greased vegetable oil a springform pan of the appropriate size. Prick holes in the dough with a fork. Roll out the remaining dough into a strip measuring 6*70 cm and place it along the side of the mold.

Place the filling in an even layer on top of the dough, fold the protruding edge of the dough over the filling and sprinkle with the remaining grated cheese. Bake in the oven on the lower level for 1 hour at 180°C. Serve, cool and sprinkle with remaining herbs and sweet pepper.

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Set of starters for making Gouda cheese at home, for 10 liters of milk Article: 1840

A set of starter cultures for making Gouda cheese at home, for 10 liters of milk

List of starters and additional components included in the set:

Instructions included.

Shelf life: 1 year.

History of creation.
Gouda. The cheese, produced in the city of Gouda in the Netherlands, was already known throughout Holland at the beginning of the 19th century. The spread of this cheese outside the country was facilitated by good quality, long term storage and trade relations between Holland and the whole world.

About the recipe and starters.
Gouda cheese is now produced all over the world. The name Gouda is not proprietary. Put into practice the heritage of Dutch cheesemakers. On good milk With our starter you can make this wonderful cheese right at home.

Materials and tools for making cheese:

Stainless steel pan or enamel bucket with a thick bottom with a volume of 10 liters or more
Forms for cheese (for example - art. 1431, a large selection of forms is on the website)
Napkin or gauze

Drainage mat
Lattice
Table salt, coarse grind, not iodized
Milk: fresh cow's milk that has not undergone separation or heat treatment.

Consumption rate: from 10 liters of milk of medium fat content and medium protein content you will get approximately 1-1.2 kg of cheese

Instructions for the kit for learning cheese making at home. Gouda.

Operating procedure:

1. Preparing milk. For Gouda, cow's milk aged for about 4 hours is used. It is recommended to carry out pasteurization: rapid heating to +72°C with intensive stirring, holding at +72°C for 15-20 seconds, rapid cooling in a water bath to +31°C.

2. Starter culture art. 1839 from the kit is added to milk cooled to +31°C: observing the rules of asepsis and antiseptics, the culture is scattered on the surface of the milk, left on the surface for some time to swell, after which it is thoroughly mixed with milk to evenly distribute the starter culture, leave for 25-30 minutes.

3. Calcium chloride (art. 1560) is dissolved in 50 ml of boiled drinking water at room temperature and added to the milk with thorough mixing.

4. Add Annatto dye (not required component). Usually add 0.1 - 0.2 ml per 10 liters of milk.

5. Addition of rennet. Important! The dose of milk-clotting enzyme may differ several times depending on the properties of the milk. We recommend that you always carry out a clotting test and calculate the dose of the enzyme individually for each person. specific case. You can find out more about this on the website in the “Articles” section.
Dissolve the contents of the sample bottle art. 1559 (enzyme starter (pepsin)) in 100 ml of boiled drinking water at room temperature. Add the enzyme solution to the milk with constant stirring*.
*stirring is carried out intensively, without creating flows circulating in a circle, evenly throughout the entire volume, for 5-7 seconds. Stop the flow of milk. In moving milk streams, the curd does not form correctly.

6. Checking the formation of a clot and processing it. The milk is fermented to form a curd and leave it for about 45 minutes. You can find out more about this on the website Clean separation of the curd from the whey must be achieved. There are many testing methods, for example, you can place a slotted spoon on the surface of the clot - if rolled correctly, transparent whey will pass through its holes, and the clot, under the influence of the weight of the slotted spoon, will elastically bend a few millimeters. If this has not happened yet, leave the clot for a few more minutes. Cut the curd into columns with a side of 8 - 10 mm. Cut the posts at an angle into cubes measuring 5 - 15 mm. This takes about 10-15 minutes. After cutting, kneading is carried out in order to “dry” and avoid settling of the cheese grain. Mix the mass slowly for 20 - 30 minutes, without applying excessive mechanical force to the clots. Let the cheese grain settle. Remove whey to grain level, approximately 30%. It is necessary to heat the resulting mass with boiled hot water(no more than +80°С to +36…+38°С (possibly up to +32…+40°С). Hot water should not plasticize the cheese mass. Water is added slowly over 15 - 20 minutes with constant stirring. After this, kneading is continued for another 20 - 30 minutes. Let the cheese grain settle. Place the cheese mixture on a napkin in a colander to drain the whey.

7. Shaping and salting. Line the pressing mold with a napkin. Place the cheese grain on a napkin in the mold. Press with a weight of 4 kg for 20 minutes. We take the cheese out of the mold, turn it over, press it again, increasing the load. Repeated turning over after 30 - 60 minutes. We increase the load to 20 kg and press the cheese for 8 hours. Cheese pressing should be done at room temperature. The longer the cheese mass retains heat, the better the acidification of the cheese. bacterial starter, which is important for protection against foreign microflora. Turn over and press with a weight of 15 kg for 7-8 hours. After this, place the cheese in 20% brine for 3 - 5 days. The solution temperature is +15°C

8. Maturation and storage conditions finished product:
Maturing of cheese. First, we dry it for 3-5 days in a room with a temperature of +15°C and a humidity of 80%. During the drying process, you need to periodically turn the cheese. After drying, the cheeses are left in the same conditions to form a crust. The quality of the crust is selected independently. The crust formation period is about 3 weeks. The resulting mold or slime is washed off with warm water and treated in wine or weak vinegar solution. After 6 weeks the cheese is coated with cheese wax (eg ), latex coating (for example

Gouda is a world-famous Dutch cheese, named after the city in which it was born. In the old days, cheese weighed Everyday life people and was highly valued - because long storage sailors took it on voyages, the head of cheese was a measure of weight, and taxes were measured in it.

Gouda can be young - aged from 2 to 5 months - it is a delicate and at the same time elastic cheese, slightly sweet and with a fruity flavor,

and aged up to 18 months, more dense, crumbly and piquant.

The taste of the cheese changes as it matures. The older the cheese, the brighter taste and stronger aroma.

Features of the preparation of cheeses of the Dutch group

Fresh milk should have a fat content of 2.5% -2.8%;

The cheese grain is washed with hot water to reduce lactose and acidity;

Cheese is allowed to contain small quantity small holes of the correct shape or smooth structure of the cheese;

This recipe is used to prepare two famous cheeses - Gouda (a flat cylinder with rounded edges) and Edam (balls of different weights)

Equipment

-

- for milk

Gauze/ for draining whey

- for a 2 kilogram head of cheese or 2

-

-

- or

Ingredients

20 liters of milk ( classic recipe made from cow's milk, but also delicious from goat's milk)

1/5 of a package per 100 liters of bacterial starter culture

1/3 tsp. (2g)

1/5 of a package per 100l of natural rennet

1/5 of the package per 100 liters of aroma-forming culture

-

Yield 10-11% based on milk volume – 2 kg cheese

Preparation

1. Pasteurize the milk at 64°C for 30 minutes.
2. Cool the milk to 32°C. If desired and available, you can add annatto dye (1 drop per 1 liter of milk).
3. Measure with a clean spoon required amount starter cultures and sprinkle them evenly on the surface of the milk. Let stand for 3 minutes to allow dry crops to absorb moisture.
4. Using a large slotted spoon, mix the entire volume of milk with gentle movements from top to bottom. Cover with a lid and let the milk sit for 10-15 minutes to allow bacteria to multiply in the milk and enrich it.
5. Dissolve calcium chloride in 50 ml of water, add to milk and gently mix well from top to bottom.
6. Add pre-prepared milk-clotting enzyme (dissolve in 50 ml of water, both dry and liquid) and mix everything well. Cover the pan with a lid and leave for 45 minutes.
7. After about 45 minutes, a tight curd should form with a clean break and clear whey separating. If the curd is still unstable and the whey does not separate, let the milk sit for another 5-15 minutes.
8. Cut the resulting curd into cubes with an edge of approximately 1 cm. Do not stir.
9. Leave for 10 minutes. Then mix gently.
10. Slowly heat to 34°C (about 10 minutes). While the cheese mixture is heating, stir it two or three times. Turn off the heat.
11. Leave for 10 minutes. Drain off 30% of the whey (for a volume of 20 liters this is 6 liters).
12. Without ceasing to stir, pour in boiled water, heated to 55-56°C in the volume of drained whey. The final temperature of the mixture will be exactly 38°C (when washing the cheese grain with hot water, monitor the temperature - it is at this stage that the cheese becomes elastic).
13. Leave for 10 minutes. Drain the whey to the level of the grain. It is important that the grain is completely under the whey layer.
14. Press the cheese grain and lightly press directly in the pan for 30 minutes (1 kg load per 10 liters of milk). You can first place a lid from a pan or a plate on the cheese curd, and a weight on it. It is the pressing under whey that gives Gouda cheese its characteristic structure.
15. After 30 minutes, remove the press and pour the remaining whey through the cheese mold, so it warms up a little.
16. Place the cheese curd into a cheese mold lined with cloth or gauze. You should try to break the resulting cheese mass while placing it in the mold.
17. Press the cheese with a load of 1 kg for 30 minutes (double the load).
18. Take out the cheese, turn it over, straighten out the folds and return it to the press. Press for 30 minutes (double the load 2.5 kg).
19. Take out the cheese, straighten out the folds and return it under the press (do not turn the head over, just “change it”). Press for 18-24 hours (do not change the load).
20. Take out the cheese, trim off the tides and place in a saturated 20% saline solution. Brine temperature no more than 15°C. The cheese will float, so the uncovered part must be salted separately (sprinkled on top). Keep the cheese in brine for 1 hour for every 100 grams of cheese head weight.
21. Remove the cheese from the brine, dry it on a drainage mat, and place it in the refrigerator for 3-7 days until the crust becomes dry. No need to cover up. Turn over daily to ensure even ripening and drying.
22. When the cheese has dried and a crust has formed, wipe the head with 3% vinegar and cover with wax or place in a vacuum (it is best to vacuum seal).
23. Place the packaged cheese in the refrigerator for eight weeks, turning it once a week (before the cheese is ready, it must be kept for 1 month to goat cheese and 2 months for cow).

For more aged cheeses, you can leave the cheese for up to 6 months. Don't forget to turn the cheese regularly (1-2 times a week).

The cheese is ready to eat. Bon appetit!

All ingredients for making Gouda cheese can be purchased.

How to prepare 20% brine:

Bring 4 liters of water to a boil, dissolve 1 kg of rock salt;

Cool to room temperature and strain or carefully drain so that any dirt from the salt (if any) remains at the bottom;

Add 5ml 6 percent vinegar, 5g dry calcium chloride or 40ml 10 percent solution calcium chloride.

The brine can be used several times

Rating: / 115

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The overwhelming majority of industrial hard cheese, familiar to everyone on our shelves, since deep “Soviet” times, are the so-called “layered” and “bulk” types of the Russian and Dutch group of cheeses. Compared to European durum varieties– our cheeses in their usual consumed form are more likely to belong to semi-hard cheeses, but are basic for obtaining and hard cheeses during their long maturation.

Technically and in terms of the cooking process, Russian and Dutch type cheeses are produced almost identically, with the only difference being that sheet cheeses are pre-pressed under a layer of whey in the so-called. “Plast”, while the Russian group of cheeses is poured with "drying" cheese grains directly into the mold.

Because basically ours industrial cheese was historically based on imported technology from Holland, or rather Gouda cheese, then below, using the example of this particular cheese, which is considered to come from the city of “Gouda,” a universal technological instruction is given for the production of the so-called “plastic” industrial cheese.

Gouda cheese is named after the Dutch city of Gouda, as it was originally produced near this city.

The first records mentioning Gouda cheese date back to 1303, so the history of this cheese goes back 700 years. The share of Gouda cheese in the total range of cheeses produced in Holland is more than 60%. Gouda is a traditional fatty semi-hard cheese. It is disc-shaped with a semicircular side with a very smooth yellow surface.

Young cheese has a sweetish, clean taste. During the ripening process, the taste becomes more intense and complex.

Gouda cheese is considered one of the best in the world. It is both a table and dessert cheese and goes perfectly with fruit and wine.

General and physical and chemical characteristics of Gouda cheese

¹ - measured 12 days from the date of production;

² - Code of agricultural laws of the Netherlands (Artikel28, Landbouwkwaliteitswet).

Gradations of cheese maturity:

• - young: 28 days;
• - mature: 3 – 8 months;
• - old: 8 – 12 months;
• - one-year-old: more than 12 months.

Physico-chemical parameters of milk for the production of Gouda cheese:

• type: fresh cow's milk;
• Fat: 2.9% – 3.0% for Gouda 48 production;
• whole milk for the production of Gouda 48+;
• pH: 6.7 – 6.8;
• freezing point:< 0,525 (в зависимости от содержания жира);
• inhibitory substances: none;
• organoleptic indicators: fresh taste and smell.

Microbiological parameters of milk for the production of Gouda cheese:

• total bacteria content:< 80.000 /мл;
• of which are heat-resistant:< 1.000 /мл;
• somatic cells:< 275.000 /мл;
• butyric acid bacteria: absent in 25 ml.

Cheese production process:

(Disclaimer: All instructions below apply only when using K. van't Riet equipment.)

1. Milk must be pasteurized at a temperature of +72 °C, holding time 20 seconds. If the total bacteria content in raw milk exceeds 150,000 /ml, use bacterial separation.

2. Pump the milk into the cheese maker at a fermentation temperature of +30 °C.

3. Add the following ingredients to the milk in sequential order (amounts are based on 100 liters of milk).
- 15 ml of liquid calcium chloride in accordance with attached Specification 1;
- 1 liter of production starter (Preparation of mother and production starters is described in the attached Instructions 2);
- 25 ml of liquid rennet in accordance with the attached Specification 3.

4. Stir the milk at approximately 8 rpm for 3 to 5 minutes.

5. Continue the ripening process at a constant temperature of +30 °C for 25 to 35 minutes.

6. Start cutting the egg white curd at approximately 2 rpm and slowly increase the speed until after 16 minutes the cutting speed is approximately 8 rpm.

The total cutting time should be about 16 minutes, until the protein cubes are about 0.5 - 0.8 cm³ in size. Then stir the curds very gently at approximately 4 rpm for 5 minutes.

7. Drain off the whey in a volume of about 40% - 45% of the amount of milk originally in the cheese maker.

8. Mix the curds at approximately 8 rpm for 5 minutes and then add the hot cheese directly into the cheese maker. drinking water temperature +65 °C until the temperature inside the cheese maker rises to +34 °C – +36 °C (in this case, about 15% of the amount of milk that was originally in the cheese maker should be added).

9. Add liquid saltpeter to the cheese maker in accordance with the attached Specification 4 in the amount of 30 ml for every 100 liters of milk originally in the cheese maker.

10. Mix the curd grains at approximately 7 rpm at a constant temperature of +34 °C – +36 °C for 30 minutes.

11. Unload the curd grains from the cheese maker into the molding machine while continuing to mix.

12. Leave the cheese grain undisturbed in the molding machine under a layer of whey for 5 minutes in order to form a cheese layer.

13. Press the cheese layer for about 25 minutes, while slowly increasing the pressure from 2 bar at the beginning of the process to 4.5 bar at the end. At the same time, drain the whey from the molding apparatus so that by the end of pressing the whey is completely removed.

14. Cut the cheese layer into rectangular blocks and place the blocks in the cheese molds. Close the molds with lids.