Gouda was originally made in Holland and has a sweet and elastic paste due to the process of washing and heating the curds. As a washed-curd cheese, its mild flavor and moist texture are created by diluting the whey with warm water during the cooking process. It can be eaten after just a month or two of aging, or can be aged for several years. Gouda can be made with cow or goat milk with just some minor adjustments. We’ll teach you how to make a simple cheese press and we recommend that you set up a wine fridge or a mini fridge as your “cheese cave” when you’re ready to try these on your own.
What You’ll Get
Purchasing this ON DEMAND class will give you instant access to this course and you can watch it over and over again for as long as you wish. You will receive:
- Instant access to the course
- Full narrated video instructions on how to make this cheese
- Downloadable recipes
- Food safety tips
- Questions answered by expert instructors
The link to the course will be sent immediately by out automated software but sometimes these emails get screened by spam filters so be sure to check all your junk mail and promotions folders! You’ll also be receiving the downloadable recipes and food safety tips. Once you’ve finished your classes, you’ll have the opportunity to get your questions answered by our experienced and helpful cheesemaking instructors.
Kelly Liebrock is a Certified Cheese Professional and an instructor for The Art of Cheese. Read more about Kelly HERE