How Dutch Gouda Is Made At A 100-Year-Old Family Farm | Regional Eats

Every

year

650 million kilos of

gouda

cheese are produced in the Netherlands, most of it is produced industrially using pasteurized milk, but there are some exceptions. We are here to visit one of the few

farm

s that still produces traditional raw milk

gouda

cheese. We make a real

farm

cheese on this farm and we are specialized in aged and aged cheese and the taste will be really special when it is aged. This place is quite remote. We are like immersed in nature and we are actually on an island that we had to take. a small boat and crossed the canal to get here.

Return? We are in the right direction. Maybe it's not very coordinated. How do you grow? And the woman who produces the cheese is actually making it in her own home. Is this one behind me? Depending on whether you are a native, you will pronounce it gouda or chowda. Since we're talking about real cheese, we'll call it hauda. The cheese takes its name from the town of Hauda in South Holland, but unlike all cheeses that are named after towns, cheese was never

made

in Hauden in the Middle Ages, Houda acquired the rights to the salted cheese market, becoming basically in the only city in the country where farmers could market their cheese.

So much for the cheese, which was eventually named after the city and how the cheese market began in 1395. Today it is one of the most popular attractions in the Netherlands. There are only 280 farmers in the entire country still making boring cars from raw milk. or farmer's cheese and there are only two farms that take their cheese to the next level by making high-class buren gauze or aged artisanal chowdham a special type of raw milk farmhouse cheese that must weigh at least 20 kilograms and can only be

made

in summer with cattle grazing in the green heart region between the cities of amsterdam rotterdam and utrecht meet mariah van der poe who lives on an island in the village of right battering in the south of holland with her husband hugo and their three children and makes 15 wheels of artisanal houda aged every day In the back of their house, the pool

family

started here in 1932, so my husband's grandfather, grandmother, they started here and we still make cheese the same way, the authentic way to make cheese, and in 1965, his father and mother came here.

They got married and came and started making cheese too, we started living here in 1996, we got married and my mother-in-law taught me how to make cheese and now I've been doing it for 23

year

s alone. We have 150 cows and we milk them twice a day the cheese is made with cold milk from the day before and warm milk that is fresh every morning I wake up at 10 to 6 and my husband wakes up at 4 15 he calls the cows to Let the earth come out and they come and then at five he starts milking them and the previous afternoon he also milked the cows and then when I wake up at ten to six the first thing I do is sour the milk and then at seven On the clock I have some three thousand liters of milk a little more and then I add a little rennet and when you add a little rennet the milk thickens in 30 minutes.

It's really special every morning, so when I let the milk sit for 30 minutes after that short time you can cut it very slowly and when you cut it the fresh cheese will go down and the whey will go up, we remove the whey, we spread it all over our land and the real fresh cheese we continue to stir in sterling and slowly. We bring it back to cow temperature up to 37 degrees, no more because we make raw milk cheese. The process of adding warm water to cheese called curd washing is generally used to make the cheese sweeter.

Washing the curd removes lactose, which is the bacteria. blocks of curd can be transformed into acid which are then pressed into wooden molds with the help of linen linen I still use my husband's grandfather and grandmother's moles the wooden moles are really special for making cheese there are only a few cheesemakers in Holland that we still use wooden molds is because we believe that wooden centers are the best for making aged cheese because the wooden molds keep the heat inside and that is the best for the flavor, so the flavor after two years is really special, you can still make slices of it after two years and that's really special, there are only two farmers in Holland who make this cheese, so it's really special.

Each wheel has a unique flake made of milk protein with information about where and when it was produced. The curd is pressed into the wood. molds for two hours on each side at night they are transferred to brines it is a natural way to put salt in the wheels and water slowly just a few outside the wheels and that is different from the factories because in the factories where they make cheese we bring salt during the making process and we do it authentically in a salted butt, so the cheese wheels very slowly stay 5 days in the salty baths and then dried for 24 hours.

The Wanderpool

family

keeps them for a week on their farm where they are. covered by a biological coating, we put a coating three times on each site because it is easier to keep them clean and then every week a merchant collects about 90 wheels here and stores them in the warehouses of the big merchant houses, I think They will be warehouses for a long time. time and aged them because we are good at making cheese and he is good at aging hoda cheese has to age for at least 28 days this specialty artisanal aged hauda ages for at least 2 years but some wheels can age longer and there are no farmers who will risk it to keep the cheese as long as we do in the warehouses, so it's really special, it's perfect, it looks perfect, just a few small holes, so the teeth looked at you like eyes only if you and you see all the crystals.

People think they are salty crystals but they are protein crystals. Mariah's cut is a slice of a three year old cheese and as you can see from the texture it is actually quite soft and something I didn't expect coming from a cheese that has been aged for three years as three years is a long time. and I would expect it to be hard there, but here it is, let's try it, it has like real milk, milky cheese flavor like without any salt and it's like like nutty caramel, it reminds me a little bit of parmesan in a way, but in the sense of which hits the same taste buds, but texture-wise it's completely different, as this one is softer and melts more in your mouth, it's buttery.

The authentic Dutch howda is protected by the EU protected geographical indication under the name Hauda Holland. This certifies that the cheese comes from Holland and has been traditionally made with Dutch milk. Real life is a real gym.