There's something about knowing the time and care that goes into making a product that makes you appreciate it even more. Take a look at the step by step process for how we create our award-winning Gouda! If you have more questions, check out our "Ask the Cheesemaker" page!
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. Early the next morning, he starts the pasteurization process. What is pasteurization? See our Cheese FAQ!
He then adds cheese cultures and rennet to the milk.
Within a few hours, curds start to form and the whey is separated from the batch. What are curds & whey? See our Cheese FAQ!
Shortly after, the curds are pressed into a large block and cut into 10 pound pieces.
The 10 pound pieces are then placed in their molds, fitted with a lid and pressed into wheels. Now it's time to start cleaning the vat!
Later the pressure is removed and the wheels begin to develop a rind.
In the evening, the wheels are transferred to a brine bath to get salted and the molds are rinsed and sanitized.
Two days later, the cheese is transferred to wooden drying racks, coated with a vegetable wax, and begins the ten week aging process where it matures to perfection.
Once the cheese is ready to eat, it will be cut and vacuum packed to maintain freshness. Enjoy!