Gouda cheese: composition, recipes, benefits, harm

This cheese is interesting because it is one of the oldest varieties known to people. There are suggestions that this product was invented back in the fourteenth century. It was first made in a Dutch city. In fact, the place of its origin became the reason for its name.

Popularity of Gouda cheese

In Holland, this variety is the second most popular among other cheeses. It is interesting that in this country the population prefers this product smoked. This option is explained not so much by taste, but by extended service life. In this form, Gouda cheese can be stored much longer. Cow's milk is used to prepare the product. The manufacturing process is characterized by natural formation. As a rule, it is produced in a round shape. The weight of the whole head is approximately twelve kilograms.

Taste qualities of Gouda cheese

This type of cheese is characterized by special taste qualities. They will undoubtedly be appreciated by true lovers of this product. They are largely determined by the time of maturation. It is this factor that determines the shades of taste that are inherent in cheese at different stages. The tastiest cheese will be the one that has matured longer. The naturalness of this process is also important. Accordingly, a wheel of cheese that has matured naturally for a long time will be the most delicious. The taste of the product may deteriorate with accelerated ripening.

Distinctive features of Gouda cheese

If we talk about taste, it is worth noting that Gouda cheese differs from other varieties in that when you try it, you will feel a slight pleasant spiciness. Having tasted the product, you will understand that it also contains a certain spice that gives this type of cheese a special taste. Externally it is yellow. There are cheese holes throughout the entire head of the product. Gouda is a hard cheese. Its fat content is 40%. However, the indicator may vary depending on the specific manufacturer, as well as the calorie content. Gouda cheese has a fairly high indicator in this regard, it is equal to 365 Kcal. It saturates well, so it is eaten in small quantities. 100 grams of product contains 27 grams of protein, 25 grams of carbohydrates and 2 grams of fat. In energy terms, the presence of proteins, fats and carbohydrates is expressed in the ratio of 28%/69%/2%, respectively. Cheese contains many vitamins of different groups, such as A, B, E, D, and minerals necessary for the full functioning of the human body. Gouda cheese is able to withstand different temperature changes during production: from quite low to very high. There are different variations in the preparation of the product, for example, with some additives. In Holland, Gouda cheese with the addition of nettles is especially popular.

Production of Gouda cheese

Most of the cheese made in Holland is the Gouda variety. Currently, very little of it is produced directly in the city of Gouda. This is explained by the fact that this type of cheese is not protected by copyright, so the product is manufactured all over the world. A smoked version of Gouda is popular in Europe. It is characterized by a brown crust. This is done to make the product easier to distinguish from other varieties of Gouda cheese. When manufactured in North America, the product is coated with a black or brown wax crust.

Gouda among other groups of cheeses

If we talk about the position of our “hero” among his “relatives”, it is worth noting that he is approximately in the middle between processed cheeses and semi-hard natural ones. In consistency and taste, the product is similar to Dutch rennet cheese. This is due to the fact that the composition contains a lot of natural cheeses, but nevertheless it is characterized by a special taste. The price of Gouda cheese, compared to other varieties, is more affordable. During grating, the cheese forms light shavings, and the cheese grinders do not clog. It also resists caking and sticking when rubbed. If the product is heated several times, it will not flow and will retain its original structure. This indicates that Gouda cheese is heat stable.

Variety of Gouda cheeses

This variety is not easy to produce. The production process is quite complex. Cheesemakers in Holland distinguish six stages of classification of this product:

4 weeks characterize young cheese.
Young, but already ripe, cheese is obtained approximately in the eighth to tenth week.
At 16-18 weeks the cheese is called aged.
At 7-8 months the product is classified as very mature.
Cheese is considered old when it is 10-12 months old.
After a year, the cheese is classified as very old.

As cheese ages, it acquires special qualities. You can feel a slight caramel flavor in it. Also, the product becomes crispy due to the fact that crystals have formed in it.

What is Gouda cheese eaten with?

There are many variations in eating Gouda cheese depending on your taste preferences. For example, in the Netherlands it is customary to eat it as a snack with Dutch mustard. Old Gouda cheese is eaten with apple syrup and sugar. The composition of the product allows it to be used as a wonderful snack for beer or port wine. Gouda cheese can be used in the preparation of sandwiches, hot dishes and even salads. The product is also suitable for preparing frozen semi-finished products, meat or fish, as well as baked goods and sausages.

Gouda is the most famous Dutch cheese. Recipe by Pavel Chechulin.

Ingredients for Gouda Cheese:

Recipe for "Gouda" cheese:

Heat the milk to a temperature of 32 degrees. Add mesophilic starter. If you do not have a special cheese starter, use sour cream, whey or buttermilk. The amount of starter according to the instructions, if you replace it with sour cream, etc., then 7 tbsp. l. If you use pasteurized milk, 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 curd into cubes with a side of 10 mm. Leave for 10 minutes.

Mix the cubes very carefully. In a water bath, slowly, no faster than 10 minutes, stirring, heat the mass to a temperature of 34 degrees. Leave for 10 minutes.

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

Pour off almost all the whey so that the remainder barely covers the cheese mass.

The next stage 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 springform baking dish. You can also take a suitable sized plate or dish. Place a small weight on top (a half-liter bottle of water) and leave for 30 minutes.

Line the mold with cloth. The classic shape for Gouda is with rounded edges. I have a plastic saucepan for the microwave, the piston is made from a second saucepan of the same type. Diameter 15 cm. Place the cheese mass in the mold, trying to disturb its integrity as little as possible.

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

Remove the cheese from the press and trim the heads if necessary.

We all love cheese since childhood. It is not surprising, because this is one of the most delicious and healthy products in our diet. Everyone is well aware of the cheeses on the shelves in the store: Kostroma, Russian, Parmesan, mozzarella, etc. And among them, gouda deserves special attention - a delicacy from the Netherlands, which has a delicate texture, delicate aroma and piquant taste. Buying it in the supermarket is not difficult, but having your own homemade Gouda cheese is a special pleasure for gourmets and simply lovers of natural food. So, gather your culinary skills, creativity, patience, and go to the kitchen to prepare Gouda cheese at home!

Properties of Gouda cheese

Gouda cheese was named after the city of the same name in the Netherlands. Where, if not in this country, can one of the best cheeses in the world be produced? Surrounded on all sides by picturesque meadows, rivers, and lakes, it creates ideal conditions for raising livestock, which, in turn, produces the most delicate milk, from which cheese is made.

The composition of Gouda differs little from other cheeses. It contains cow's milk, sourdough and veal ferment. This cheese belongs to the category and has a pleasant creamy taste. Its peculiarity is that it changes its properties as it matures. The older the cheese, the denser and more flavorful it is. It is impossible to say for sure which gouda is better - young or mature. They are both good in their own way, it all depends on your taste preferences.

Calorie content, benefits and harms of Gouda cheese

Like any dairy product, gouda is a storehouse of substances necessary for the body. It contains the amino acids lysine and methionine, trace elements calcium, iodine, potassium, phosphorus, etc., as well as vitamins B, E, A, D and C. All these elements have a beneficial effect on the condition of the skin, nails, strengthens bones, improves thinking activity, vision.

People who care about their figure should limit their consumption of guada, because its calorie content is 356 kcal per 100 g, of which about 240 kcal comes from fat. However, there is no need to exclude it from the diet completely. Not only does it have all the positive properties that were described above, but it is also a high-quality source of protein, which is necessary for athletes, and a source of healthy fats, which is especially important for girls. So, regardless of the calorie content, eat this product at least a couple of times a week.

But, like any other product, Gouda cheese is not universal. For some, it can be detrimental rather than beneficial. Therefore, it is better to avoid gouda for those suffering from gastritis, edema and hypertension. And, of course, in case of individual intolerance to lactose or other elements, as well as allergic reactions, this product should also be excluded.

Gouda cost

If you don’t like the prospect of making this cheese yourself, you can easily buy it in almost all stores. The price of the product will be approximately 400 rubles per 1 kg (depending on the region of residence).

Homemade Gouda Cheese Recipe

Now that the composition, calorie content, beneficial properties and prices have been discussed, it is worth directly answering the question of how to make Gouda cheese at home. This process is quite labor intensive, so be patient. But if you follow the step-by-step instructions, preparing gouda will not cause you any difficulties.

Necessary cooking equipment:

Pan with a capacity of 15 liters;
Form for Gouda cheese - should be enough for 2 kg of product (at home you can replace it with a colander);
Gauze;
Press (preferably different weights, from 5 to 15 kg).

Ingredients needed to make Gouda:

Cow's milk (preferably homemade) – 15 l;
A third of a teaspoon of liquid calcium chloride;
A third of a teaspoon of liquid rennet (veal) enzyme;
Mesophilic starter - half a teaspoon.
Brine (water 4 l, salt 1 kg);
Wax for cheese.

In principle, you can make a more homemade Gouda cheese using sour cream instead of calcium chloride and mesophilic starter, but we provide you with a more classic recipe.

Step-by-step recipe for making Gouda cheese at home:

Making Gouda cheese at home starts with heating milk. It should reach a temperature of 33-35oC;
Remove the warm milk from the heat and sprinkle evenly with the mesophilic starter. Leave it like this for 3-4 minutes so that the moisture has time to be absorbed;
After the specified time has passed, stir the milk with a whisk from top to bottom. Make sure that you cover all the liquid in the pan, otherwise some of it will simply not harden in the subsequent cooking process;
Cover the pan with a lid and let it sit for 30 minutes so that the beneficial bacteria multiply;
Dissolve calcium chloride in 50 ml of water at room temperature and pour this mixture into the milk, constantly stirring in the same way - from top to bottom;
Take another 50 ml of water and now dilute the rennet there. Pour it all into the milk again, stirring. Leave the mixture to sit for 45 minutes;
After 45 minutes, your workpiece should already resemble cheese: a fairly dense jelly-like clot should form. If this effect has not yet been achieved, then leave the mixture for another 5-10 minutes;
Cut the curd into squares of approximately 2-3 cm and leave for another 5-10 minutes. This step is necessary to ensure that the whey is separated from your future cheese;
Start stirring the cheese mixture slowly and continue to do this for 5-7 minutes. The curd should separate the cheese grain from the whey. So that it settles to the bottom of the pan, after stirring, let the mixture sit for about 5 minutes;
Now you need to remove approximately 1.5-1.7 liters of whey. Instead, pour the same amount of boiled water into the mass at a temperature of 60-65°C. Gently stir the cheese mixture for 7-10 minutes, and then leave to brew for another 5. This is necessary so that the grains release excess moisture;
Now repeat the procedure by replacing the whey with water, but this time do it with 5 liters of liquids and take the water a little colder - about 45 ° C;
Now you need to stir the resulting mass for quite a long time - for 20 minutes. The grains should be the size of a pea. Let the mixture sit for 5-7 minutes and then remove all excess liquid;
Place the mixture in a special cheese mold or colander, squeezing and kneading it, as it can thicken quickly. Cover the pan with a lid;
Take a small tray, cover it with a drainage mat and place the mold with your future cheese there. Place a 5 kg press on top of the mold. Keep this for half an hour. After 30 minutes, remove the workpiece from the mold, turn it over to the other side and put it under the press again, only this time weighing 8 kg. After 40 minutes, repeat the procedure and set the press to 15 kg for 6-8 hours;
Then remove the cheese from the mold and soak it in homemade brine overnight;
The next day, remove the dish from the brine, place it on a drainage mat and leave to dry for 3-4 days at room temperature until the crust hardens. At the same time, remember that the cheese must be constantly turned over so that it dries evenly;
Next, it is advisable to spread the product with special cheese wax. You don’t have to do this, but then you will have to wash the natural crust regularly;
Despite the fact that the instructions end here, it is still too early to call everyone to the table, because... The cheese needs aging from 2 to 6 months. To do this, leave it in a dark room at a temperature of 13 ° C and a humidity no higher than 85%.

Use of gouda in cooking

This cheese is simply versatile. Not only is it delicious for breakfast with bread and butter, but it also makes a great addition to pasta, pizza, salads and other cold appetizers. You can use homemade Gouda cheese for baking or, as well as for. All these recipes are already on our website.

Even though the Gouda cheese recipe is quite labor intensive, it is still possible to make it yourself at home. And it will be one of the most delicious and healthy cheeses you have ever tried! So go ahead, create, and we wish you good luck!

Video: Making Gouda cheese at home

Without a doubt, each of the cheese-making products is unique and attractive in its own way. However, among cheeses there are undeniable leaders, for example, such as Gouda - the real pride of Holland.

Gouda is a naturally ripened hard cheese. For its preparation, only whole and high-quality milk is used.

The birthplace of this famous cheese is rightfully a small town of the same name, located in the southern part of Holland, which is one of the twelve Dutch provinces.

A long time ago, at the very beginning of the second millennium, this area was famous for the fact that the peasants inhabiting it knew the secret of making very tasty and fatty cheese, which has a bright yellow color. Starting from the thirteenth century, people learned about this amazing cheese throughout Holland, and some time later throughout the world.

Nowadays, Gouda can be confidently called one of the most important cheese-making centers, as well as a real Mecca for cheese connoisseurs. Very often special cheese fairs are held here, which attract tourists from all over the world.

In the process of preparing Gouda cheese, certain rules are strictly followed. The cheese mass after brine must be dried until a crust forms on it, and then sent for maturation to a room specially designed for this purpose. In this case, the air humidity should be from 85 to 90 percent, and the temperature should be from 12 to 15 degrees Celsius. Heads of Gouda cheese traditionally weigh about fifteen kilograms. In addition, they currently produce cheese wheels weighing four to five kilograms, and miniature heads of Gouda cheese weighing half a kilogram are widely popular among foreign tourists. Regardless of their weight, all heads of this cheese are characterized by a round shape and hewn edges. Gouda cheese has a hard and dense consistency, a pleasant light yellow hue, and evenly distributed holes.

Gouda cheese can be young, medium or mature - it depends on its aging. Young Gouda is only four weeks old - it has a very pleasant, soft and delicate creamy taste. The “older” this cheese becomes, the more pungent and spicy the taste it acquires. The most piquant of all Gouda cheeses is “Dutch Master”, the ripening process of which lasts at least one year. In general, Gouda cheese is 50 percent fat, although there is also a 20 percent low-fat version of this cheese.

There are many different varieties of Gouda cheese - lightly salted, smoked, farm cheese, as well as cheese with various additives. The additive most often used is cumin, as well as various dried herbs.

Currently, this type of cheese is produced in many countries around the world, and, unfortunately, its producers are not always conscientious. In order not to accidentally purchase a fake in a supermarket or market, you should pay attention to the fact that the consistency of the cheese is elastic without droplets of water protruding onto the surface of the crust, and the holes-eyes have an even shape and are evenly distributed throughout the entire mass at least at a 1 cm distance from the crust.

If the holes are located immediately under the crust, and their edges are torn and uneven, this means that protein concentrates and milk substitutes were used in production. In other words, it is a cheese product and not real cheese. In addition, the location and shape of the holes can also be chaotic if the cheese aging regime is violated. Gouda cheese is an excellent snack for tea or coffee, and is also often used in the preparation of various meat, poultry or vegetable dishes. Smoked Gouda cheese goes perfectly with beer.

Composition and beneficial properties

Gouda cheese contains approximately 50% milk fats, as well as about 25% proteins, which are easily digestible by the human body. It also contains essential amino acids - lysine and methionine, B vitamins, as well as vitamins A, C, E and D.

Eating Gouda cheese has a beneficial effect on the skin, bone tissue, mental abilities and vision. During intense physical activity, its use helps to quickly and effectively restore strength.

Harm and contraindications

You should also not forget that mature Gouda cheese, which has a piquant, pungent taste, should not be eaten if you have kidney disease, gastric and duodenal ulcers, hypertension, gastritis, as well as edema of various origins. And people who suffer from the problem of excess weight should definitely abandon fatty varieties of Gouda cheese in favor of low-fat ones.

When it comes to Gouda, one immediately thinks of the cheap “sandwich” cheese that is on display in any supermarket. But in addition to the simple, almost unripe version, Gouda has a noble, seasoned variety, ripened for a year or more.

Gouda is considered one of the oldest cheeses in Europe. The first written mention of it dates back to 1184. The name comes from the Dutch city of Gouda, located in the west of the Netherlands.

Cheese was not produced in this city, but there was an active trade in cheeses: the city authorities received the exclusive right to sell cheeses, and Dutch farmers could only sell them here. Currently, cheese fairs are traditionally held in Gouda.

The recipe for Gouda has remained unchanged for many centuries. To create excellent mature cheese, it is necessary to adhere to proven traditions and establish high-tech modern production.

Rennet is added to pasteurized cow's milk, the curd grain is freed from whey, placed under a press, salted and sent to the workshop for ripening.

After brine, the cheese mass is dried until a crust forms. Then they are placed in a special warehouse with controlled temperatures and humidity.

During the ripening process - about 7 months, the cheese acquires a darker, golden hue, even darker at the very crust.

Today, any manufacturer in the world can create Gouda, it is not protected by manufacturing rights, and this cheese can be produced by anyone, even outside the Netherlands. But it is believed that the best Gouda is born in Holland.

Look, taste and aroma of aged Gouda cheese

Aged Gouda has a beautiful, rich yellow color, sometimes with a creamy or amber tint. The color, unlike young specimens, becomes dark.

The consistency is hard: the older the cheese, the more grainy and brittle it is. But the taste of the cheese is quite mild.

For example, Dutch Old Amsterdam cheese belongs to the category of cheeses with a very long ripening period, more than a year. One of the main signs that the cheese is fully ripened is the appearance of clearly visible tyrosine crystals.

After cutting, both crystals and white lines can be observed on the surface of the cheese, which are formed as a result of the action of the knife, destroying the tyrosine crystals and, as it were, grinding them.

After packaging, the formation of tyrosine crystals continues. As a result, a light white coating or larger occasional crystals may form. This is a natural sign of product quality!

The aroma of aged cheese is strong, with notes of spices, dried fruits, and sometimes rustic notes. The taste is very rich and bright, sweetish, reminiscent of caramel toffee. Spicy, sometimes even noticeably spicy, with nutty nuances.

The salinity of good specimens is always moderate. The aftertaste is long and expressive. In a word, a wonderful cheese, an excellent option for all fans of aged hard cheeses.

How to Serve Aged Gouda

This cheese is a gourmet favorite. To fully reveal its spicy taste, it is recommended to cut it into cubes with a side of about one centimeter and serve as a snack or dessert. Aged Gouda is perfectly grated and can be stored for a long time.

Gouda is served with kiwi, dried fruits, pineapples and almonds. Its salty taste is also suitable for dry red and white wines, port wine and bitter beer.

In any case, this cheese must be taken out of the refrigerator in advance so that its aroma and taste are fully revealed.