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Gouda-style (washed curd)

AdvancedAbout Gouda

Washed curd pressed under whey, brined and waxed, then aged.

Hands-on
3 h
Waiting
18 h
Ageing
1–6 months (longer for aged gouda)
Yield
About 1 kg

Milk & ingredients

8–10 litres pasteurised whole cow's milk (not UHT)

  • 8–10 litres milk
  • Mesophilic culture
  • Rennet
  • Calcium chloride
  • Saturated brine
  • Cheese wax

Culture: Mesophilic

Coagulant: Rennet

Equipment

  • Vat or large pot
  • Thermometer
  • Press
  • Mould
  • Brine container
  • Ageing fridge at 10–13 °C with hygrometer

Temperatures by stage

StageTemperature
Ripen & set32 °C
Wash curdReplace about a third of whey with 50–60 °C water to reach about 38 °C
BrineAbout 10–13 °C
Age10–13 °C, 80–85% RH

Steps

  1. 1.
    WaitingRipen at 32 °C with culture for 30 minutes; add rennet, set 30–45 minutes.
  2. 2.
    Hands-onCut into 1 cm cubes; stir 10 minutes.
  3. 3.
    Hands-onRemove about a third of the whey and replace with hot water so the curds reach about 38 °C; stir 30 minutes.
  4. 4.
    WaitingGather curds under the whey into a mass, then mould and press (light then medium, several hours).
  5. 5.
    WaitingFloat in saturated brine, turning, about 3 hours per 500 g.
  6. 6.
    AgeingDry 2–3 days, wax, and age at 10–13 °C, turning weekly.

Storage: Age as above; once cut, wrap and refrigerate.

Troubleshooting

Lots of holes
Curds exposed to air before pressing, or gas from contamination (discard if swollen).
Too acidic, crumbly
Wash the curds more.

Sources

Guidance changes: check the source for current wording. Original text; figures quoted from the sources where stated.