What is Gouda?

Gouda is perhaps the most famous Dutch cheese exports, with millions of cheese wheels are sent around the world. Gouda is also made in many other nations, often Dutch farmers who like to continue the tradition of gouda production. Gouda is often used on dessert plates, sandwiches and wine tasting as a cleaning agent on the floor. Depending on the age of the cheese, the gouda may be mild or strong and is usually marked accordingly.

Gouda grows sharper, as aged, starts very creamy and mild. If it is allowed to age, the cheese will grow more complex, much more astringent and almost like Chedar. Gouda is a polo solid cheese and is usually wrapped in wax bark. The color ranges from white to creamy yellow, while aging cheeses are usually darker, while the meat cheese sometimes gripped small holes. Gouda also often smokes milk manufacturers, which complicates the taste in a way that many consumers consider to be pleasant. Some producers goutatacé make flavored cheeses, add herbs, pepper, jalapenose and other ingredients into the cheese while they are produced.

One type of gouda, Noord-Hollandse Gouda, has a protected origin of the designation, which means that the cheese marked must actually be made in the Netherlands licensed dairy, which passes through a regular inspection by the European Union. This protected cheese is a key part of the Dutch culinary legacy and tends to be a very high and consistent quality. Usually it is sold very young and has a clear creamy quality, which is great on biscuits.

To make Gouda, milk is mixed with rennet and starting cultures, often imported from the Netherlands. Most dairies use pasteurized milk to produce gouda, although not always. This mixture can sit until curd begins to form and then exhausted to release the whey. The curd are cut, often in several passages to reopen the process to add more whey and mountainsKá water. If the cheese should be flavored, the aroma is added before adding with cottage cheese to cheese forms and pressing.

After spending the cheese for several days in the form, it is regularly turned to ensure even drainage, is placed in a brigating tank that slightly salt cheese and promotes the bark formation. Then the cheese is wrapped and sent to the market. Depending on the market, the cheese will be sent young, about two months or at an age to one year.