Homemade Gouda

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Gouda is one of the most recognizable European cheeses and an excellent project for anyone wanting to understand washed-curd technique. The process is longer and more exacting than a fresh cheese, but it rewards care with a supple, sweet and sliceable wheel.

Serves: 16 people

Preparation time: 180 min

Ingredients

• Milk, not ultra-pasteurized – 6 gallons
• MM100 culture – 1/2 tsp
• Single strength liquid rennet – 2 tsp
• Salt – as needed
• Calcium chloride, for pasteurized milk – as needed

Method

1. Heat the milk to the recipe temperature and add the culture so the milk can ripen properly.
2. Add calcium chloride if needed, then stir in the diluted rennet and wait for a firm curd.
3. Cut the curd into small pieces and begin stirring gently.
4. Remove part of the whey and replace it with warm water, the classic washed-curd step that reduces acidity and helps create Gouda’s sweeter profile.
5. Continue stirring and warming until the curds are elastic, polished and ready for molding.
6. Transfer the curds to a mold and press in stages, increasing the weight gradually so the wheel closes well.
7. Brine or salt the cheese according to the recipe, then dry it until the surface is ready for aging.
8. Age the Gouda in a controlled space, turning it regularly until the texture and flavor develop.