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. Leave cheese grain 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 out 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 going on retail sale, the surface of the cheese is lubricated 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.
Rating: / 115
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” of the cheese grain 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 instructions production of 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 taste pure 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 Rith 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 to milk following ingredients in sequential order (quantities are indicated per 100 liters of milk).
- 15 ml 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.
Gouda is one of the varieties of the world famous Dutch cheese. This product received its name in honor of the Dutch city of Gouda, where it began to be sold before the 19th century. Subsequently, cheese production spread throughout the country.
This semi-hard cheese has a fat content of about 48-51%, a dense plastic structure and a uniform light yellow tint. Young Gouda has a very delicate taste, but with age this cheese acquires brighter flavor notes.
IN classic cheese Gouda varieties allow the formation of eyes of small size and regular shape. Young cheese is aged for about 2-5 months, and to obtain a more crumbly and savory product the ripening period is extended to 1.5 years. At home, it is not recommended to age cheese for more than 6 months.
Equipment
- 8 liter saucepan;
- 3 liter lavsan bag (you can use gauze);
Ingredients
- 8 liters of milk;
- Mesophilic starter (optional):
- 1/8 tsp (0.18 g) Danisco Choozit MM 101 / MM 100 or MA 11
- 1/8 tsp (0.18 g) Hansen CHN-19
- 1/32 tsp (0.06 g) Uglich-4 or Uglich-5A. Optionally - Uglich-P (protection), Uglich-K (acceleration of ripening) - on the tip of the knife.
- 1/2 tsp. (2 ml) liquid rennet;
- 1/2 tsp. (2 ml) calcium chloride solution;
- 20% brine for salting cheese;
- Cheese wax or latex coating.
Yield 10-12% - 0.8-1 kg of cheese.
Recipe
1. Pour milk into a saucepan and heat to 32°C, stirring occasionally to prevent milk from sticking to the bottom. Remove from heat.
2. Sprinkle the mesophilic starter evenly over the surface of the milk. Let sit for 3 minutes to allow the starter to absorb moisture. Then gently stir the entire volume of milk with a slotted spoon for 5 minutes from top to bottom. Cover and let the milk sit for 30 minutes to allow bacteria to grow.
3. Dilute a 10% solution of calcium chloride in 50 ml of water, add to milk and mix gently from top to bottom.
4. Dilute liquid rennet in 50 ml of water, add to milk, mix well so that the enzyme is distributed throughout the entire volume of milk.
5. Cover and leave for 45 minutes to form a curd.
6. After 45 minutes, a dense clot should form with the separation of transparent whey. If the curd is unstable and the whey does not separate, let the milk sit for another 5-15 minutes. Cut the curd into cubes with a side of approximately 1.5 cm. Leave for 5 minutes.
7. Next, you need to continuously slowly stir the mass for 5 minutes so that the cheese grain decreases. Let stand again for 5 minutes. The cheese grain should settle to the bottom of the pan and completely separate from the whey. If the cheese grains do not settle, stir for another 5 minutes, then leave for 5 minutes again to allow the grains to settle to the bottom of the pan.
8. Using a measuring cup, remove 0.7 liters of whey (this is approximately 10%) from the pan, carefully so as not to disturb the cheese mass. Instead of whey, pour 0.7 liters of water at a temperature of 65C into the pan so that the entire mass reaches a temperature of 33C. Stir the mixture for 10 minutes, then leave for 5 minutes so that the cheese grain settles.
9. Remove 30% of the whey (2.5 l) from the pan; the cheese grain should be slightly visible from the surface. Pour the same amount (2.5 liters) of water at a temperature of 45C into the pan, stir, check the temperature - it should be 37C.
10. Continuously stir the mixture slowly for 20 minutes. The cheese grain should be the size of a pea. Let the mixture stand for 10 minutes.
11. Pour the whey through the cheese pan until it warms up a bit.
12. Line the mold with gauze or insert a drainage bag, carefully so that there are as few wrinkles as possible. Knead the cheese mass with your hands; it quickly loses whey and thickens.
13. Close the top with the ends of the gauze, avoiding folds if possible. Place the lid on the mold.
14. Place the cheese under the press. Press with a weight of 2 kg for 30 minutes. Remove the cheese from the mold, remove the cheesecloth, and wrap it in cheesecloth again to prevent the folds from cutting into the cheese. Put it back into the mold and put it under the press. Press with a weight of 3 kg for 1 hour. Take out the cheese, re-wrap the cheesecloth and place under a press. Press with a weight of 4 kg for 2 hours.
15. Remove the cheese from the mold and place in 20% brine for 6-8 hours (3-4 hours for every 0.5 kg ready-made cheese). During this time, you need to turn the cheese once in the middle.
16. Remove from brine, place on a drainage mat and leave the cheese at a temperature of 10-15⁰C for 3-5 days until the crust becomes dry. The cheese must be turned over every day to ensure even ripening and drying.
17. After this, cover the cheese with a latex coating or wax, or seal it in a shrink bag and set it to rest.
18. Before the cheese is ready, it must be kept for 1 month. 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)!
How to prepare 20% brine
Bring 4 liters of water to a boil, dissolve 1 kg rock salt. Cool until room temperature and strain or carefully drain so that all the dirt from the salt (if any) remains at the bottom. Add 5 ml of 6% vinegar, 5 g of dry calcium chloride or 40 ml of 10% calcium chloride solution. The brine can be used several times.
Gouda cheese originates from the Netherlands, but is now produced in many countries. By the way, in Russia it is successfully replaced by the well-known Kostroma cheese, which in properties and composition is practically no different from Gouda.
Gouda cheese is similar to Edam cheese, but it is firmer and produced in larger heads.
Gouda - light cheese with a soft creamy taste. The more mature the cheese, the more its character changes. It acquires a stronger aroma and becomes drier. A special variety of this cheese is “Dutch Master,” which matures for almost a year.
The rind of Gouda cheese is thin, dry, smooth, and light gray to gray-green in color.
The cheese dough is white to yellowish in color, matte, not waxy.
The structure of Gouda cheese at home is hard and elastic. Round or oval eyes, evenly distributed throughout the cheese dough.
The taste and aroma are not spicy, turning into spicy, but not sour.
How to make Gouda cheese
To prepare Gouda cheese with 50% fat content, whole milk with 3.75-3.9% fat content and high hygienic quality is used.
Short-term high-temperature pasteurization at 72°C for 15-20 s is used as heat treatment. In some regions, flash heating to 75°C is used. Cool the milk to 31°C.
Add 0.02% (in the form of a 35% solution), as well as 0.005% sodium nitrate to inhibit the development of gas-forming bacteria.
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.
As a starter, 0.5-1% (on average 0.8%) of the starter culture is added at a temperature of 31°C. Lactococcus lactissubsp is used at different enterprises. lactis, L. Lactis subsp. lactis biovar, diacetylactis and Leuconostocmesenteroides subsp. cremoris.
Rennet is added in an amount sufficient to obtain a curd ready for cutting within 25-30 minutes; Usually 0.8 - 1.2 g of CHY-MAX ExtraPowder rennet is added per 100 liters of milk. At a temperature of 28-30°C and acidity of 0.19-0.20%.
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.
Knead for 20-30 minutes, then leave; after the cheese grain settles, 30% of the whey is removed.
Add water (at a temperature not higher than 80°C), heating the cheese mass to 36-38°C (possibly up to 32-40°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.
The whey is removed after compacting the cheese mass.
Molding is carried out at a pH of 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.
You can buy a mold for Gouda cheese in the online store with delivery by Russian post or courier service.
The cheeses are pressed for 5-8 hours. During pressing, they are turned over and given the desired shape (sharp edges are smoothed out).
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%.
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.
You need to keep in mind that it takes longer than a month for salt to penetrate into the central part of the cheese.
Gouda cheese ripening occurs at a temperature of 15°C for 4-6 weeks, after 2 weeks. The pH is 5.2-5.3.
Mature cheese is stored at 10°C for 6-12 months. (after 8 weeks the pH is 5.3-5.5).
Or or Use the amount of starter according to the manufacturer's instructions.
Preparation:
1. Heat the milk to 32°C.
2. Add calcium chloride and mix thoroughly.
3. Carefully pour the dry mesophilic starter culture onto the surface of the milk and mix thoroughly after 2-3 minutes.
4. Dissolve the milk-clotting enzyme in 100 ml. water.
5. After exactly 10 minutes, add the milk-clotting enzyme diluted in water, mix gently and thoroughly.
6. After 45 minutes, check the clot for a clean break. When cutting a curd with a knife, the knife should remain clean. If the clot sticks to the knife, wait another 10-15 minutes.
7. Cut the curd into 0.7-1 cm cubes.
8. Leave it alone for 10 minutes.
9. Very carefully we begin to mix the cheese grain, and for 10-12 minutes. raise the temperature to 34°C.
10. Leave it alone for 10 minutes.
11. Pour 4 liters of whey into a separate pan.
12. With continuous stirring, add about 4 liters. water at 56°C until the total temperature reaches 38°C.
13. Leave alone for 10 minutes.
14. Pour the whey into a separate pan, collect the cheese grains in a colander lined with a cloth.
15. Tie the fabric with grain into a ball and hang it in the whey for 30 minutes.
16. Trying not to disturb the integrity of the cheese mass, transfer it to and press with a 6 kg load for 30 minutes.
17. We take it out from under the press, change it, turn the cheese head over and press it weighing 10-12 kg for another 1 hour.
18. Turn over, change clothes and press with a load of 12-15 kg for 24 hours.
19. Make the brine. The best way to make brine is from the whey left over from your cheese. In 1 l. dissolve the whey in 250 g of table salt, non-iodized. Heat the brine to 75°C, then cool.
You can make a brine from water. Then for 1 l. boiled water you need to take 250 g of table salt, non-iodized, 2 ml. calcium chloride, 1 tsp. vinegar.
20. We take the cheese out of the press, trim it, trim it if necessary and transfer it to the brine. Sprinkle the protruding part of the head with dry salt. Salt the cheese in brine at the rate of 12 hours per 1 kg. cheese in the refrigerator.
21. Take the cheese out of the brine, wipe it with paper napkins and transfer it to the refrigerator to dry its surface.
22. Turn over every day until a dry crust forms, 3-7 days.
23. After the cheese crust has formed, the cheese will be dry to the touch, transfer it to the refrigerator or cellar for ripening at a temperature of 10-12 ° C, humidity 85%. It is better to store cheese in the refrigerator in a closed container, it is easier to achieve the required humidity there. If you have a household vacuum sealer, you can vacuum seal the cheese wheel or coat it with wax. Then there is no need to maintain humidity.
24. We stand for at least 8-10 weeks. We turn over the first few days every day, then at least once a week.
* For pasteurization of milk slowly heat it while stirring to 73°C, maintain this temperature for 20 seconds and cool as quickly as possible.
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