Four days a week we start the 11 week process of making Gouda. The cheesemaker's work begins the night before when he makes sure that the fresh milk we receive from a local dairy is properly transferred and chilled. Before the sun rises the next morning, he starts the pasteurization process and adds cheese cultures to the milk. Within a few hours, curds start to form and the whey is separated from the batch. Shortly after, the curds are pressed into a large block and cut into 10 pound pieces which are placed in their molds, fitted with a lid and pressed into wheels. The next day, the wheels are transferred to a brine solution to cure. Two days later, the cheese is transferred to wooden drying racks, coated with wax, and begins the aging process where it matures to perfection.
Oakdale Cheese & Specialties
Questions about us or our cheese?
Please contact us at:
7 days/week 9-6 pst April-Mid Jan
(Winter hours: 7 days/week 9-5 pst Mid Jan-Mar)
or email us at firstname.lastname@example.org
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10040 State Highway 120
Oakdale, CA 95361