Happy Cheese Makers Since 1978

FREE SHIPPING | orders over $65 within the USA, applies at checkout

Gouda Cheese Making Recipe

Gouda Cheese Making Recipe (Gouda)

5.00 stars, based on 2 reviews
1 Acidify & Heat Milk Begin with 6 gallons of whole full fat milk. This can either be pasteurized milk or raw milk. If using raw milk the milk must be of highest quality because The low acid of this cheese will not protect against late fermentation...
Show

Reviews 1-2 of 2

Good Gouda

Rating:

Pros:
  • Taste
  • Quality
Cons:
From:
Very nice cheese that tolerates the usual recipe excursions associated with learning. The Gouda had a large number of eyes (unexpected) but had an amazing flavor after 3 months of aging. This will definitely be made again and again. In contrast to at least two previous makes which had distinct cheddar flavors, Jim’s recipe comes closest to the expected Gouda taste.

Yummy!!! and Easy!!!

Rating:

Pros:
  • Yummy and Easy
Cons:
  • None
From: Harrisville, NH
This should ALWAYS be the "Go To" recipe for any day that one can't make a more difficult and more time consuming cheese recipe. This recipe is simple and easy to understand. The pressing is easy and logical and brining makes a successful rind that does exceedingly well in the "cave". The cheese is delicious and even better when it is aged longer. Thanks again, Jim,,,,, a Perfect Recipe for Gouda!!!! I can always count on you!!!

Reviews 1-2 of 2