Gouda cheese is already a favorite delicacy. Making Dutch cheese

Gouda is the most famous Dutch cheese. Pavel Chechulin's recipe.

Ingredients for Gouda Cheese:

Gouda cheese recipe:

Heat the milk to a temperature of 32 degrees. Add mesophilic starter. If you don't have a special cheese starter, use sour cream, whey or buttermilk. The amount of sourdough according to the instructions, if you replace it with sour cream, etc., then 7 tbsp. l. If using pasteurized milk, then add calcium chloride dissolved in water. After half an hour, add rennet. Leave the milk for 30-60 minutes until a clean break is achieved. Cut the clot into cubes with a side of 10 mm. Leave for 10 minutes.

Mix the cubes very gently. In a water bath, slowly, not faster than 10 minutes, while stirring, heat the mass to a temperature of 34 degrees. Leave for 10 minutes.

Remove from water bath. Remove 2.5 liters of serum. Add with continuous intensive stirring 1.25 l. boiled water with a temperature of 55 degrees and 1.25 liters. boiled water with a temperature of 56 degrees. The final temperature of the mixture should be 38 degrees. Leave the mixture for 10 minutes.

Drain almost all of the whey so that the rest just covers the cheese mass.

The next step is called whey pressing. To do this, you need a flat surface with a diameter slightly smaller than the diameter of the pan. I have this bottom of a detachable baking dish. You can also take a plate or dish that is suitable in size. Place a small weight on top (a half-liter bottle of water) and leave for 30 minutes

Line the mold with fabric. The classic shape for gouda is with rounded edges. I have a plastic saucepan for the microwave, the piston is made from the second of the same saucepan. Diameter 15 cm. Put the cheese mass into a mold, trying to break its integrity as little as possible.

Top with a piston. Press with a weight of 2.5 kg for 30 minutes. Remove the cheese from the mold, turn over and change the fabric. Press with a weight of 5 kg for 30 minutes. Change the cheese, do not turn it over. Return under the same load. Press 18-24 hours. If you have a different mold diameter, recalculate the weight for your mold (I hope you know the formula for the area of ​​a circle).

Remove the cheese from under the press, trim the tides of the head if necessary.

Gouda cheese is a hard product made from cow's milk with a fat content of 45 to 51%. Only true gourmets can truly appreciate the incredible taste qualities real young cheese.

Gouda cheese: the history of creation

The history of the origin of the famous cheese began in the Dutch city of Gouda. Over the centuries delicious product sold in local markets, and at the end of the 19th century became widespread. For quite a long time, gouda was produced in large heads of 12 kg, but only now it began to be produced in 4.5 kg. The first mention of this product can be found in the annals of 1184, although even during the Gallic War, Julius Caesar spoke in his notes about the delicious Dutch cheese and promised to find out its recipe.

Appearance

Many cheesemakers claim that gouda cheese is one of the lightest and most unobtrusive in taste. Its crust should be moderately dense, without cracks and breaks. Inside the head is golden yellow, uniform with small holes.

You can find out what real Gouda cheese tastes and looks like (photo below) either in Holland or in European cheese brand stores.

The longer the cheese ages, the drier and richer it becomes.

Varieties

Of course, the first cheese was absolutely ordinary, without additions. Made by hand, at home. After some time, a variety of cheese appeared, which was called "Dutch Master". The peculiarity of such a product was that it ripened for a whole year, due to which it had a very rich taste and smell, and also had a fairly solid consistency. Gourmets preferred to use this variety with wine or other alcoholic beverages.

In Holland, farmers have been producing spicy gouda cheese since 1297, the recipe of which is still followed today. It was even identified as a separate species - "Burenkas". This is a special farmer's variety of cheese, which is produced by about 300 farms throughout the Netherlands. Such a product is made from unpasteurized milk and is considered a delicacy throughout the world.

On the shelves of shops can be found with cumin and mustard, herbs and other spices. In Russia, such cheese is produced under the trademark "Russian Gouda".

It should be noted that the word "gouda" itself is not a trademark, so any company and country can produce cheese delicacies with the same name according to their own recipes.

The only proof that gouda cheese is made in Holland is trademark Noord-Hollandse Gouda, which is officially registered in the European Union. Currently, gouda is divided into varieties according to the time of readiness:

1. The youngest is 4 weeks old.
2. 8-10 weeks - young.
3. 16-18 weeks - average.
4. 7-8 months - seasoned.
5. 10-12 months.
6. Over 18 months old.

Varies milk product and head weight. Traditionally weight finished cheese is 12 or 6 kg. However, some manufacturers produce it with a minimum weight of 500 grams, and in industrial production, up to 40 kg of the product is removed from the molds.

Each head of gouda cheese has a manufacturer's stamp, which indicates the country, aging time, calorie content and some other features. On industrial cheeses, the stamp is round, and on farm cheeses it is square.

Making Dutch cheese

Cheese making recipes are passed down from generation to generation. Each Dutch family has its own peculiarities or secrets of cooking the product. Nowadays, gouda cheese is made by adding starter or bacteria to milk, which is heated until the whey separates.

The cottage cheese must be washed to remove the acid that gives the cheese an unpleasant bitterness. Not only calorie content directly depends on the fat content and quality of milk. finished product but also its taste. Then the cottage cheese is packaged in round shapes of various sizes and placed under a press for 2-3 hours. The finished head must first be washed with saline to form a crust and add flavor. The cheese is then sent for aging.

Interestingly, 800 years ago it was prepared from fresh milk and washed with sea water, due to which the product had a delicate creamy taste.

Beneficial features

Nutritionists believe that by eating 50 grams of cheese, we drink 500 ml of milk. It contains all the useful trace elements, as in other dairy products, but they are absorbed more easily and faster due to special "cheese" bacteria.

Gouda cheese is useful for weight loss, the calorie content of which does not exceed 356 kcal per 100 grams, and the value for the body is very high. The product contains vitamins of groups B, A, C and D, as well as calcium, selenium and other trace elements.

It is important to use cheese properly. It needs to be warmed up room temperature and eat in the morning - the only way it will be maximum benefit from this product.

And here cheese crust, so beloved by many, it is better not to eat. It contains many substances formed during the ripening of cheese, which will not benefit the body.

Gouda cheese: gourmet reviews of various varieties

Today it is rare to find really high-quality and delicious cheese in a regular store. Modern manufacturers, trying to reduce the cost of the product, make it almost tasteless.

Most often on the shelves you can find domestic-made gouda cheese, which has absolutely nothing to do with the Dutch counterpart. In appearance, it is practically without cavities, of medium hardness.

Most buyers prefer European-made gouda cheese. The ratio of price and quality of these products corresponds. Taste properties close to quality standards.

However, if you want to taste really tasty and real cheese, then you need to look for a Dutch-made product with a characteristic trademark.

Many gourmets, comparing French and Dutch cheeses in terms of color, taste, aftertaste, confidently assert that the Dutch product is more preferred than its French counterpart. The Dutch variety lacks harshness in aroma, its shell does not scare consumers with a moldy surface, and the price is acceptable to most people. The most preferred cheese is Gouda.

What it is?

Gouda is hard cheese with gentle creamy taste. IN classical process cow's milk is used for its preparation, but many manufacturers use sheep's or goat's for production.

There is no reliable information about the time of the appearance of Gouda. Some believe that the birth of this type of cheese is associated with the emergence of the city of the same name in Holland. Others, on the contrary, argue that the city was named after this product. But despite this, the city of Gouda has a tradition of holding a cheese fair on Thursdays, where each farmer puts up his culinary delicacies for sale.

French historians say that the first information about Gouda is present in the records of the battles of Julius Caesar himself. To be more precise, among the tales of military victories, one can find a description of the smell and taste of this culinary masterpiece. But to say that we are talking about Gouda, it is impossible. Perhaps the records are about some other kind of cheese. Cheese dairies on the territory of modern Holland arose in the distant past. Given this fact, it is possible that Julius Caesar, in his famous campaign against the Gauls, really enjoyed the real Gouda cheese.

An interesting historical fact: it turns out that in the old days, it was cheese that would have been the Dutch port tax, since it was considered the most valuable product.

In the modern world, the production of Gouda is given special attention. One head of cheese can be 6 or 12 kg. In the city of Gouda, tourists are offered special flat heads with rounded edges weighing 1.5 kg for tasting. They can be called mini-copies of a standard product. The color of the cheese depends on the aging time. The minimum time will make the product pale yellow, and when fully ripe, the product acquires a bright orange hue.

Gouda cheese is a product not patented by Dutch farmers, so it can be produced by manufacturers different countries. However, interchangeable ingredients are added to the composition of the manufactured product, due to which the taste of the finished product differs from manufacturer to manufacturer. They also create different variants adding cumin, spices, mustard and pepper. Cheese production has also been established in Russia.

In Holland, farming is passed down from generation to generation, only whole cow's milk is used in the manufacturing process. This variety is called "farm".

Gouda has several varieties, each of which differs in the aging time of the product:

• Jonge kaas - 4 weeks;
• Jong belegen - 9-10 weeks;
• Belegen - 17-18 weeks;
• Extra belegen - 7-10 months;
• Oude kaas - 10 months - 1 year;
• Overjarige kaas is the most aged, the aging period is from 18 months.

It is worth noting that the longer the Gouda aging period, the sharper its taste, and the color shade is brighter and more saturated. As the cheese ages, it becomes drier and its consistency thickens. Types of the famous Gouda cheese with a short exposure time are distinguished by tenderness of the mass, creamy taste and pale shade.

A special feature of Gouda for each type is the presence of holes that are distributed inside the finished product.

Real product It has distinguishing feature. On the heads industrial production a round stamp is placed, and farm products are decorated with a rectangular stamp. Inside this imprint, the name of the finished product, the geographical location of production, the percentage of fat content and the serial number are indicated. On farm cheese, the list is supplemented by the name of the manufacturer.

Industrial and farm cheeses have an additional difference - this is the outer crust. The farm method of manufacturing requires the presence of a natural shell of the finished product. It should be an even yellow color, and there should be no gaps on its clean, smooth surface.

For industrial conditions, paraffin is used. The function of paraffin is to protect the finished cheese from drying out. In most countries of the world, the surface of the finished product is coated with yellow paraffin. Producers in the Canary Islands and the USA prefer red wax. And only Overjarige kaas, with the longest aging period, is wrapped in black paraffin in all countries of the world.

Due to its special taste and affordable price, Gouda cheese has a high consumer demand in the world market. The quality of the cheese allows you to use it not only as an addition to sandwiches or an appetizer - you can cook many delicious dishes from it. culinary masterpieces. Despite the hardness of this variety, Gouda is excellent for oven-baked dishes. Pre-grated cheese is evenly distributed over the surface of the dish. At the high temperature of the oven, Gouda melts, forming a soft, fried crust.

Composition and calorie content

Gouda is a dairy product, which contains many essential minerals for the human body. It is enriched with micronutrients such as iodine, calcium, phosphorus and many others. The vitamin complex in the composition of Gouda has a beneficial effect on the condition of human skin, the strength of the nail plate, bone strength and improves vision. Regular consumption of this variety of cheese affects the improvement of mental activity.

Those who follow their figure need to limit their consumption of Gouda. For 100 grams of the finished product, the nutritional value is 356 kcal, the fat content ranges from 48-52%. But you should not categorically refuse to use this product. In addition to the fact that Gouda has many useful substances, it is also a high-quality source of protein, which is so necessary for athletes. And the composition of healthy fats is essential for girls.

Nutritionists say that the high calorie content of Gouda cheese should not scare people who are overweight. It is impossible to exclude it from the diet, it is enough just to limit the use to two times a week.

The nutritional value BJU of Gouda cheese per 100 grams is:

proteins - 27g;

fats - 25 g;

carbohydrates - 2 g.

Benefit and harm

Useful Features cheese is directly dependent on its composition. The presence of B vitamins has a beneficial effect on the human nervous system. Thanks to vitamin D, the process of rapid assimilation of trace elements takes place in the body. Regular consumption of cheese contributes to excellent health due to normalization metabolic processes and balancing the work of digestion.

The milk base of the product helps to strengthen tooth enamel. Bone tissue receives calcium, which strengthens the structure of the skeleton, thereby reducing the risk of fracture.

In men who are engaged in physical work or sports, Gouda should be an integral part of the diet. With its help, the recovery process is accelerated several times.

Before you start tasting, you should familiarize yourself with the harmful effects of the product. Mature gouda has a piquancy, which is categorically contraindicated in kidney diseases, the presence of stomach and duodenal ulcers. Gouda cheese should not be used for edema. Contraindication to use is overweight. People suffering from this disease should take a closer look at fat-free cheeses. But for a more detailed consultation, it is best to contact a nutritionist.

Recipes

With her own hands, every housewife can try to cook cheese product to the delight of the family. By classical way The basis of Gouda cheese is whole cow's milk, to which rennet is added. When making at home, you should not deviate from this rule.

For 16 liters of milk, 4 g of calcium powder and rennet will be required. You will also need brine and wax. From the indicated amount of products, 2 kg of Gouda comes out. The taste saturation of the finished product depends entirely on the quality of the milk used. It should not be boiled.

The first step will be the preparation of the milk liquid. For 16 liters it is better to use a capacious container. Milk must be heated on the stove to 32 degrees and removed from heat. Sourdough is poured into a saucepan with warm milk. It is strictly forbidden to immediately mix the mass in the container. You need to wait for the powder to get wet. Only after that the milk is stirred and left for half an hour.

After the specified time, you need to add powder to the container calcium chloride and rennet. Pre-calcium powder is diluted in 50 ml of liquid. The mixture is re-mixed and left alone for 45 minutes. By the end of the specified time, whey should form in the pan and not a large number of curd mixture.

Cheese gouda, originated in the Netherlands, is currently produced in many countries (in our country it is called "Kostroma cheese"). He reminds edam, but firmer and larger. It is produced in various forms and qualities depending on the fat content (30, 40, 45 and 50%). In some regions it is made from whole cream. The cheese may be flat, round, or bar-shaped; the mass is also different - from "miniature" cheese weighing 600 g to 20 kg. Dimensions: diameter 24-50 cm, height 6.5-12 cm. In the composition of some varieties of cheese gouda add spices, such as cheese Kanter released with cloves, and Leyden- with cumin.

Crust: Fine, dry, even, light gray to grey-green. Before entering the retail network, it is covered with linseed or other oil (or yellowish paraffin).

cheese dough : White to yellowish color, matte, not waxy.

Structure: Firm and elastic. Round or oval eyes, evenly distributed throughout the cheese dough.

Taste and aroma: Not spicy, turning into savory, but not sour.

Milk: Whole milk of 3.75-3.9% fat content and high hygienic quality is used to produce cheese with a 50% fat content.

Heat treatment: Short-term high-temperature pasteurization at 72°C for 15-20 seconds. In some regions, instant heating up to 75°C is used. Cool the milk to 31°C.

Additives: Add 0.02% calcium chloride (in the form of a 35% solution) as well as 0.005% sodium nitrate to curb the development of gas-producing bacteria.

Dyes: In winter or early spring, add 1-2 ml of annatto or carotene per 100 liters of milk. For the production of cheeses with a more intense color, 20-25 ml of annatto is used per 100 liters of milk.

Leaven: Contribute 0.5-1% (average 0.8%) starter culture at a temperature of 31°C. Various companies use Lactococcus lactis subsp. lactis,L. lactis subsp. lactis biovar, diacetylactis And Leuconostoc mesenteroides subsp. cremoris.

Rennet extract: An amount sufficient to obtain a clot ready for cutting within 25-30 minutes; usually 0.8 - 1.2 g of CHY-MAX Extra Powder rennet is added per 100 liters of milk. at a temperature of 28-30°C and an acidity of 0.19-0.20%.

Clot cutting: 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 curd from settling.

kneading: Knead for 20-30 minutes, then leave, after settling of the cheese grain, 30% of the whey is removed.

Dilution of serum with water: Add water (temperature not 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 for the possibility of slowly removing whey and replacing it with water heated to 36 ° C). Knead 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 with steel plates.

Serum removal: Whey is removed after curd compaction.

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 tub. 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 desired shape (smooth 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%.

Ambassador: 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 the 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 cortical layer: Cheeses are dried at 15°C and 80% relative humidity.

Maturation: Lead at a temperature of 15 ° C for 4-6 weeks., After 2 weeks. The pH is 5.2-5.3.

Storage: mature cheese stored at a temperature of 10°C for 6-12 months. (after 8 weeks, the pH is 5.3-5.5).

Finishing: Before entering the retail sale, the surface of the cheese is smeared linseed oil and packed in foil. Some cheeses are waxed with black paraffin.)

vices: Excessive growth of mold on the rind (especially on farm-produced cheeses). Too many eyes eyes are uneven or too large. Having a bitter taste. Soft or too dry crust. Cracks in the crust.

Gouda- Dutch hard cheese, one of the most popular cheeses in the world. Gouda and its derivatives account for more than half of the world's cheese consumption. Traditional Gouda is made from whole cow's milk with a fat content of 3.7-3.9%, however, there are also lightweight dietary versions with a fat content of 20%.There are varieties of Gouda made from goat's and sheep's milk, usually maturing for a longer time.Gouda is often supplemented with various additives and spices, smoked, which makes the assortment of this cheese even more diverse. So, for example, Leiden cheese is made according to the Gouda recipe with the addition of cumin and cloves. In the original, Gouda -it is a cheese with a dense texture and a small number of small round eyes. The cheese dough has a pleasant yellow color, which, as it ripens, acquires richer dark caramel shades, and small crispy crystals appear in the body of the cheese, just like in Parmesan, formed by the amino acid tyrosine.According to the aging period, the following varieties of Gouda are distinguished:

• Jong- young cheese, ripening only 4 weeks. It has a fresh creamy taste with a slight sourness and a semi-hard dough.
• Jong Belegen- Gouda, maturing 8-10 weeks. semi-hard cheese with a creamy sweetish taste, the sourness disappears at this stage.
• Belegen- mature variety, ripening period 16-18 weeks. The cheese becomes firmer, sweeter and more aromatic.
• Extra Belegen- extra-ripe Gouda, ripening period 7-8 months. At this time, Gouda has spicy notes that perfectly complement the rich creamy taste.
• Oude- oldGouda, ripening period 10-12 months.
• Overjarige - very mature premium cheese, a real rarity and gourmet value. It matures from 18 months and during this time it gets a very piquant sweetish taste and a firm granular texture.

Interestingly, the color of the wax coating of Gouda symbolizes the maturity of this cheese: light yellow shades for young specimens, red wax for mature cheese and black wax, which is used to cover the oldest heads of Gouda.

There are a lot of ways to use Gouda: in various hot dishes, salads, soups, sauces, pastries and sandwiches (this cheese lends itself perfectly to melting). Mature Gouda will take pride of place in the cheese plate and will go well with noble wines such as Merlot or Shiraz. In the Netherlands, Gouda cubes are very often eaten as a snack, dipped in local mustard. Mature cheese is served with apple syrup topping, while extra-mature cheese is preferred to be served with strong light unfiltered beer, ale or even port wine.

History of Gouda

Gouda cheese has a long and exciting history, and is one of the oldest cheeses to have survived to this day. The first mention of this cheese falls on 1184. Contrary to popular belief, the cheese got its name from the Dutch city of Gouda, not because it was first made there. In the medieval Republic of the United Provinces of the Netherlands (1581-1795), each city could obtain the exclusive right to produce and sell a certain product. In the province of Holland, the city of Gouda was given the right to organize a market for farmers to sell their cheese. For this, a special market area was allocated, and the sale of cheese was allowed only on it.Gouda has a large regular cheese marketworks to this day. The principles of operation of the cheese market are reminiscent of the exchange: for each head of cheese, there are lively auctions. The main persons in the market are the superintendent, who announces the start of trading, and members of the honorary guild of cheese porters. Cheese porters, dressed in professional uniforms and straw hats of different colors (according to the market area), carry huge heads of farm cheese (in the Middle Ages they reached 160 kg, now reduced in size by 10 times) on special stretchers. When the seller and the buyer agree on a price, they perform the ancient ritual "handjeklap" - slapping each other on the hand and proclaiming the final price cheese head. After that, the porters move the cheese to a special room - a weighing room, where the cheese is weighed, payment is made, and from there the cheese is loaded onto transport to the buyer. The market is now open in the summer every Thursday from 10 am to 12.30 am.You can read more about the work of this other cheese fairs in Holland