Gouda cheese
Gouda, and Gouda ( Gouda kaas larger needles ) is a Dutch cheese with min. 30-48 % fat in dry matter.
History
Gouda is originally from the cities of Stolwijk and Haastrecht, from the region Krimpenerwaard south of the same city of Gouda, in the west of the Netherlands. It owes its names, it has spread from the market of the reputation of this cheese in the world. The first written mention of the Gouda cheese is already 1184th This Gouda is one of the oldest documented cheeses which are manufactured and traded up to our time.
Production
When cheeses of Gouda refrigerated milk of the previous evening is first mixed with fresh milk and heated to about 30 ° C. After the addition of rennet and lactic acid bacteria, the milk coagulates within half an hour to curd. By continuing to cut the curds into the cheese curd using a cheese harp with repeated skimming of the whey fraction of the liquid is withdrawn until it has reached the desired consistency. It is then pressed into molds, which are typically round, and bathed after a rest period in Lake. Then it is stored in cool cellars maturity of at least five weeks until the desired maturity.
Depending on the duration of the maturation period, a distinction in trade between young (four to eight weeks), medium-aged ( two to six months) and Gouda (usually six to eight months, sometimes longer, about the eighteen -month Old Amsterdam). More than one year aged Gouda can be found through the year under the names or Gouda also ancient trade. Such cheese then has an increasingly crystalline structure similar to Parmigiano Reggiano or Sbrinz and tastes very spicy. As Baby Gouda is referred to three weeks old cheese. This is also referred to as Fast cheese. In Holland called Packed cheese, he wears in Germany and the name Geheimratskäse, reeve cheese or dike captain cheese.
Only 2% of Gouda are from craft production - the biggest part is produced industrially.
Taste
Young Gouda tastes creamy and mild, the cheese is soft and almost creamy and almost white to pale yellow in color. Only at longer ripening period, becoming increasingly strong, spicy flavor develops. At the same time, the cheese is dry and darkens to an intense golden yellow. About the age of Gouda tastes intensely spicy and slightly hot.
Another commercially distinct flavor represents the Maigouda which is gekäst from mild aromatic milk, giving the cows after they - mostly early May - the first time after the winter get to eat with silage feeding on pastures outdoor grass again. The Maigouda way as the milk from which it is made, a slightly higher fat content and tastes very creamy - mild.
Other Ingredients
Often this cheese additives are mixed to achieve a better appearance and a longer shelf life.
- Dyes: Annatto (E 160b )
- Preservatives: sodium nitrate ( E 251 ), Natamycin ( E 235 )