How Do You Make A Semi-Hard Cheese Like Gouda?

“Hi, I recently moved to Bordeaux in France and I have always been passionate about cheese making. I’d love to start making my own semi-hard cheese, specifically Gouda, right in my home kitchen. However, I am not sure where to begin or what specific steps I need to follow. Could you provide detailed instructions and tips for making Gouda at home?” Thanks, Megan, Bordeaux, France.

How Do You Make A Semi-Hard Cheese Like Gouda?

Megan, making Gouda at home is such a rewarding experience! Gouda is a semi-hard cheese known for its rich, creamy texture and mild, slightly sweet flavor. The process can seem a bit daunting at first, but with the right guidance, you’ll find it quite manageable and enjoyable. Here’s a step-by-step guide to help you through the whole process.

What You Will Need

Before we get into the nitty-gritty, gathering all the necessary equipment and ingredients is crucial. Here’s what you need:

• Ingredients
  • Fresh cow’s milk (8 gallons)
  • Cheese culture (mesophilic culture)
  • Liquid rennet
  • Calcium chloride (if using pasteurized milk)
  • Salt (non-iodized)
  • Water
• Equipment
  • Large stainless steel pot (holds at least 10 gallons)
  • Thermometer (accurate to within 1 degree)
  • Long knife or curd cutter
  • Cheese molds
  • Cheese press
  • Cheese cloth
  • Cheese wax (optional for aging)
  • Spoon and ladle
  • Draining mat

Step-by-Step Guide to Making Gouda

1. Preparation

First, ensure all your equipment is sanitized to avoid any unwanted bacteria affecting your cheese. This step is essential for maintaining the integrity and safety of your Gouda.

2. Heating the Milk

Pour the milk into the large pot and slowly heat it to 85°F (29°C) over low heat. This can take about 15-20 minutes. Stir occasionally to prevent scorching.

3. Adding the Culture

Once the milk reaches 85°F, remove it from the heat and sprinkle the mesophilic culture over the surface. Let it rehydrate for 5 minutes before stirring it in thoroughly.

4. Adding Calcium Chloride (If Needed)

If you’re using pasteurized milk, now’s the time to add your calcium chloride. Dissolve it in a quarter cup of cool, non-chlorinated water, and then stir it into the milk.

5. Adding Rennet

Dissolve the rennet in a quarter cup of cool, non-chlorinated water. Add this to the milk and stir gently for about a minute. Then, cover the pot and let it sit undisturbed for about an hour until the milk sets into a firm curd.

6. Cutting the Curd

After the milk has set, you should check for a clean break. This means that when you insert a knife or finger into the curd at a 45-degree angle and lift, it should split cleanly, and the whey should be clear, not milky.

Use a long knife to cut the curd into small 1/2-inch cubes. Cut slowly and carefully, ensuring even-sized cubes.

7. Stirring and Cooking the Curd

Let the curds rest for 10 minutes, then slowly heat them to 105°F (40°C) while gently stirring. This process should take about 20-30 minutes and helps expel whey from the curds.

8. Draining the Whey

Once the curds have been cooked, let them rest for another 10 minutes. Then, pour off about one-third of the whey. Replace it with hot water at 140°F (60°C) to bring the temperature of the curds to 100°F (38°C). Continue stirring to ensure even heating.

9. Pressing the Curds

After reaching the desired temperature, let the curds settle and then scoop them into a cheese mold lined with cheese cloth. Fold the cloth over the top, and then press the curds at 20 pounds of pressure for 20 minutes.

Take the cheese out of the mold, unwrap it, flip it over, re-wrap it, and press again at 40 pounds of pressure for another 20 minutes. Repeat this process two more times, increasing the pressure to 60 pounds.

10. Brining the Cheese

Next, your cheese needs a brine bath. Mix a solution of 1 pound of salt to one gallon of water. Place your cheese in the brine and let it sit for about 12 hours, flipping it halfway through to ensure even brining.

11. Aging the Cheese

After brining, let the cheese dry out at room temperature for a day or two, until the surface is dry to the touch. Then, transfer it to an aging space with controlled temperature and humidity (ideally 55-60°F with 80-85% humidity). Age your Gouda for at least a month, but it can benefit greatly from a longer aging period.

During aging, you might want to coat the cheese with wax to prevent it from drying out and promote even aging. Melt the wax and evenly coat the cheese, being careful to fully cover all surfaces.

Tips and Tricks

A few handy tips can make the process smoother and the final product even better:

• Temperature Control: Keeping a close eye on your temperatures is vital to achieving the right texture and flavor in your cheese.
• Quality Ingredients: Good quality milk will significantly impact the final taste and texture of your cheese.
• Sanitation: Always sanitize every piece of equipment that comes in contact with the milk and curds to ensure your cheese doesn’t get contaminated.

Common Issues and Troubleshooting

Even with the best preparation, things can sometimes go awry. Here are a few common problems and how to address them:

• Curd Formation: If your curds don’t set properly, check your rennet and milk quality. This could be due to insufficient rennet or overly pasteurized milk.
• Odd Flavors: Unwanted flavors can be due to contamination. Ensure everything is thoroughly sanitized.
• Texture Issues: If your cheese ends up too soft, it might be a result of under-cooking the curds or too much moisture retained. Make sure to cook and drain the curds properly.

Why Making Gouda at Home is Worth It

Creating Gouda at home allows you to experiment with flavors and aging times to develop a cheese that’s uniquely your own. It’s also a fantastic way to understand the nuances of cheese making and appreciate the craft behind artisanal cheese.

Plus, there’s a simple joy in slicing into a wheel of cheese you’ve nurtured from start to finish. It’s satisfying in ways that shop-bought cheese simply can’t match.

Final Thoughts…

Megan, hopefully, this guide provides the clarity and confidence to start your Gouda-making journey. Remember, patience, attention to detail, and quality ingredients are key. Enjoy the process, and soon you’ll have a delicious wheel of Gouda to show for your efforts. Thank you for sharing your passion and curious spirit; it’s moments like these that make cheese making such a cherished craft.