How to Make Gouda
Gouda is a Dutch semi-hard cheese known for its rich, buttery flavor that deepens with age. Young gouda is mild and creamy, while aged gouda develops caramel notes and crunchy protein crystals. It's one of the world's most popular cheeses.
Category: Dairy · Method: Specialty Bacterial · Time: 2-12mo · Difficulty: 3/5 · Yield: varies · Temp: 10-14°C
History
Named after the Dutch city of Gouda, this cheese has been produced since at least the 12th century. Gouda became a major trade commodity at the Gouda cheese market, where farmers brought wheels to sell. Today, 50-60% of the world's cheese consumption is gouda or gouda-style.
Ingredients
- 2 gallons (7.5L) Whole milk — Raw or pasteurized
- 1/4 tsp Mesophilic culture — Flora Danica or similar
- 1/4 tsp in 1/4 cup water Calcium chloride — For pasteurized milk
- 1/4 tsp in 1/4 cup water Liquid rennet — Diluted
- For brine: 2.5 lbs salt per gallon water Cheese salt — Saturated brine (approx. 20-23% concentration)
Equipment
- Large pot
- Thermometer
- Curd knife
- Colander
- Cheese mold
- Cheese press
- Brine container
- Aging space at 50-55°F
Instructions
Culture and ripen
Heat milk to 86°F (30°C). Sprinkle culture over the surface, let rehydrate for 2 minutes, then stir in. Cover and allow to ripen to develop initial acidity.
Time: 45-60 min
Tip: Proper ripening is crucial for the mesophilic bacteria to begin converting lactose to lactic acid before renneting.
Add rennet
Add calcium chloride if using pasteurized milk, then stir in the diluted rennet using an up-and-down motion. Let set undisturbed until a clean break is achieved.
Time: 45-60 min
Tip: The gel should be firm and the whey in the crack should be clear, not cloudy.
Cut and wash curds
Cut curds into 1/2 inch cubes. Let rest for 5 minutes. Remove 1/3 of the whey. Gradually add 140-150°F (60-65°C) water while stirring constantly to raise the temperature of the curd mass to 100°F (38°C).
Time: 30 min
Tip: Washing removes lactose, which prevents the cheese from becoming too acidic and gives Gouda its signature sweet, mild profile. Avoid using boiling water to prevent scalding the curd surface.
Cook curds
Continue stirring the curds gently at 100-102°F. The curds will shrink and become more resilient.
Time: 30-40 min
Tip: Test readiness by squeezing a handful of curds; they should stick together but break apart easily when pressed with a thumb.
Drain and press
Drain the remaining whey and place curds into a lined mold. Press at 20 lbs for 30 min, 40 lbs for 2 hours, and 50 lbs for 12 hours. Flip the cheese and re-wrap in the cloth at every weight increase.
Time: 14-15 hours
Tip: Flipping during pressing ensures even moisture distribution and a smooth, closed rind.
Brine
Submerge the cheese in a saturated brine (2.5 lbs salt per gallon). Brine for approximately 3-4 hours per pound of cheese.
Time: 6-12 hours
Tip: Flip the cheese halfway through the brining time as the top will float above the liquid and needs equal salt exposure.
Age
Remove from brine and pat dry. Air dry at room temperature for 2-5 days until the rind is dry to the touch. Wax the cheese or coat with creamont. Age at 50-55°F (10-13°C) at 80% humidity.
Time: 2-12 months
Tip: Flip the cheese daily for the first two weeks, then twice a week thereafter. This prevents moisture from pooling at the bottom and ensures even maturation.
Fermentation Timeline
- Day 1: Cheesemaking — Curd formation and pressing.
- Day 2: Brining — Salt absorption and rind development.
- Week 1-2: Drying — Rind formation. Ready for waxing.
- Month 2-4: Young gouda — Mild, creamy, and smooth.
- Month 6-12: Aged gouda — Caramel notes. Firm texture. Crystals forming.
Signs of Success & Spoilage
Good signs
- Smooth wax coating
- Creamy to firm interior
- Sweet aroma
- No cracks
- Even color
Warning signs
- Mold under wax
- Excessive gas holes
- Bitter taste
- Ammonia smell
- Cracks
Troubleshooting
- Too many holes
- Cause: Coliform bacteria or too much gas Solution: Ensure sanitation. Use fresh cultures.
- Bitter taste
- Cause: Excess rennet or contamination Solution: Reduce rennet. Check sanitation.
- Rubbery texture
- Cause: Over-acidified Solution: Wash curds more to reduce acid development.
Storage
Waxed at 50-55°F with 80-85% humidity Keeps Up to 2 years aging. Once cut, wrap in cheese paper or wax paper and refrigerate.
Health Benefits
- Rich in calcium
- Vitamin K2
- Protein
- Phosphorus
- Vitamin B12
- Contains healthy fats
Serving Suggestions
- Cheese boards with mustard and pickles
- Melted in fondue
- Grated over pasta
- Sliced for sandwiches
- Paired with beer or apple cider
- Cubed with dried fruits
Related Dairy Ferments
Other Specialty Bacterial Ferments
- Aged ghee — Condiments & Sauces
- Aged gruyere — Dairy
- Aged comte — Dairy
- Aged mimolette — Dairy
- Aged havarti — Dairy
- Aged asiago — Dairy
- Fish sauce — Pastes & Sauces
- Anchovy sauce — Pastes & Sauces