Gouda cheese
|
| Gouda |
| Production Area | Region around Gouda orginally |
| Milk | Cow |
| Pasteurized | yes |
| Texture | solid |
| Fat content | > 48% by dry weight |
| Protein content | approx. % |
| Dimensions/weight | approx. 35 cm dia x 10 cm thick/15 kg |
| Aging time | 4 weeks - 18 months |
| Certification | ?? |
Gouda cheese is a yellow Dutch cheese named after the city of Gouda. The cheese is made from cow's milk that is cultured and heated up until the curds separate from the whey. About ten percent of the mixture is curds which are pressed into circular moulds for a couple of hours. The moulds give the cheese its traditional shape. Next, the cheese is soaked in a brine solution which gives the cheese its rind and improves the taste. After the salt soaks in, the cheese is then dried for a couple of days before being coated to prevent it from drying out. The cheese then ages for at least a couple of weeks before it is ready to be eaten. The term "Gouda cheese" is now a generic name, not restricted to products of Dutch origin.
|
| NodeWorks boosts web surfing!
|
|
Page Returned in 0.323 seconds
-
HTML Compressed 69.1%
|
|
|
|
© 2008 Chamas Enterprises Inc.
|
|
