What You Will Need

This recipe makes one Gouda cheese weighing approximately 900 g.

Most of the components are supplied as part of the Epicurean Premium Cheese Kit.

• 7½ litres of full-cream milk
• 2 ml calcium chloride dissolved in ¼ cup of cool water; only add when using homogenised milk
• ½ teaspoon MM100 Mesophilic Culture
• 3–5 drops of annatto; optional, for a deeper yellow cheese colour
• 2 ml rennet dissolved in ¼ cup of cooled, boiled water
• 300 g salt for the brine
• Water for the brine
• 800 g–1 kg hard cheese basket
• Cheese wax
• Cheesecloth
• Waxing brush
• Cheese press

Method

Clean and Sterilise

Thoroughly clean and sterilise everything that will be used during the cheese-making process.

Prepare the Starter

The day before making the cheese, prepare an MM100 Mesophilic Culture starter using the method described in the Cheese-Making Basics guide.

Prepare the Milk

Heat the milk to 32°C.

Add the calcium chloride solution, followed by the prepared starter.

Cover and allow the milk to ripen for 10 minutes.

Add the Annatto

Dilute the annatto in 20 ml of cooled, boiled water.

Add it to the ripened milk and gently stir until the colour is evenly distributed.

Annatto is optional and is used to produce a deeper yellow cheese colour.

Add the Rennet

Gently stir the diluted rennet into the milk using an up-and-down motion for at least one minute.

Cover and allow the milk to set for approximately 60 minutes, or until a clean break is achieved.

Test for a Clean Break

Slide a knife into the curd at an angle and lift a small amount on the side of the blade.

If the curd breaks cleanly around the knife and whey flows into the crack, you have achieved a clean break.

Cut the Curd

Cut the curds into approximately 13 mm cubes using the method described in the Cheese-Making Basics guide.

Allow the curds to stand undisturbed for 10 minutes.

Drain the Whey

Drain approximately one-third of the whey.

While stirring continuously, slowly add enough water heated to 80°C to raise the temperature of the curds to 34°C.

Allow the curds to settle for 10 minutes.

Drain additional whey until it is level with the curds.

While stirring continuously, slowly add enough water heated to 80°C to raise the temperature of the curds to 38°C.

Maintain this temperature for 15 minutes, stirring regularly.

Allow the curds to settle for 30 minutes, then pour off the remaining whey.

Prepare the Cheese Basket

Line the cheese basket with cheesecloth.

Fill and Press the Cheese

Quickly transfer the warm curds into the lined cheese basket, taking care to break them as little as possible.

Press the cheese with 9 kg of weight for 20 minutes.

Redress the Cheese

Remove the cheese from the basket and carefully peel away the cheesecloth.

Turn the cheese over, rewrap it in the cheesecloth and return it to the basket.

Press with 18 kg of weight for 20 minutes.

Continue Pressing

Remove, turn and redress the cheese again.

Press with 22 kg of weight for 12–16 hours.

Brine the Cheese

Prepare a brine solution using 300 g of salt and 800 ml of water.

Remove the cheese from the basket and carefully peel away the cheesecloth.

Place the cheese in the brine and refrigerate for 12 hours.

Air-Dry the Cheese

Remove the cheese from the brine and gently pat it dry.

Air-dry the cheese at approximately 10°C for three weeks.

Turn the cheese regularly to encourage even drying.

Wax the Cheese

Melt the supplied cheese wax.

Using the waxing brush, thoroughly coat the entire surface of the cheese.

Ensure there are no exposed areas or gaps in the wax coating.

Age the Cheese

Age the waxed cheese at approximately 10°C for three to four months.

Turn the cheese three to four times each week during the ageing period.