You’ve got to love easy cheese!  Gouda is a great cheese, nice and mild.  Everyone loves Gouda; what’s not to love?  Nice soft texture, mild taste, no strong after taste. Did you know the Dutch are crazy about their Gouda?  Last year when I went to Agassiz, BC to a cheese workshop the head cheese maker said she really couldn’t understand why they are so excited about their cheese, because she claims it’s not even a challenge to make!  But I will say, it is nice to make a cheese that requires very little of your time in order to get perfection!

In the past when I’ve made Gouda I’ve used a different recipe.  After you heat the milk you add the culture and the rennet together and then wait for your clean break which takes an hour or more.  Today I followed Mary’s recipe. It’s pretty much the same and you start taking out whey after you’ve stirred and cut the curd.  After you’ve made the cheese a couple of times, and before you’ve tasted what may be the best cheese you’ve ever made, you might be tempted to shorten the process and not bother adding back the same amount of water you took out.  Surprising, I know, that a person would get just a tad impatient at this stage! Maybe you have kids to pick up at soccer and you’re in a rush, or maybe you have a client arriving at a certain time so you think it won’t matter…well it will!  I know this because it’s happened to me, shocking, I know!  So the thing is, it is very important to remove and then add back the correct water to whey ratio.  You are reducing the acidity of the whey so that the acidity of the cheese is not dropping so quickly.  I’ve found this affects the moisture and texture of the cheese, making it dryer and a little chewy, but totally still edible, since you did put a huge amount of effort into its creation!  Anyway, if you follow the directions precisely, you end up with a really beautiful cheese.  The first time I cut into my first goat Gouda I was pleasantly surprised with how easy it is to make a great tasting cheese that doesn’t require triple flips or a triple salchow in the kitchen.  My goat Gouda had perfect moisture content, with just a small bite of after taste; it was slightly salty, but overall very mellow.   This time around I used raw cow’s milk, and will age it for at least 60 days before eating.  You will see in the pictures that I had a small mold so I made a mini-me for the big Gouda challenge just for the fun of it!

After my Gouda came out of the press and brined to perfection for 20 hours I dried it for 2-3 days before I began the waxing process.  I usually do a few coats of cream wax first that I lightly apply with my fingers and allow to dry for a day, and then apply hard wax.  Now it will age in my Cheese Cave at 85% humidity for as long as I can keep the kids fingers off of it!  I love making Gouda and I hope you do too


  1. Nice, I like the home made press. Having had your goat Gouda, I can attest to the great flavour and texture.


  1. […] at Crazy Mare Ranch is a champion gouda maker. I have tasted several of her gouda’s at our last Cheesepalooza […]

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