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Gouda Cheese | by Daniele Muscetta
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Gouda Cheese

I am going thru a pile of photos from the last few months and there are some that I could have posted, by haven't, due to having been generically too busy.

This is back in April in Holland.


"[...] Gouda is a yellow cheese made from cow's milk. The cheese is named after the city of Gouda in the Netherlands, but its name is not protected. [...] The cheese is from cultured milk that is heated until the curds separate from the whey. Some of the whey is then drained, and water is added. This is called "washing the curd", and creates a sweeter cheese, as the washing removes some of the lactic acid. About ten percent of the mixture are curds, which are pressed into circular moulds for several hours. These moulds are the essential reason behind its traditional, characteristic shape. The cheese is then soaked in a brine solution, which gives the cheese and its rind a distinctive taste. The cheese is dried for a few days before being coated to prevent it from drying out, then it is aged. Depending on age classification, it can be any time between a number of weeks to over seven years before it is ready to be eaten. [...]"


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Taken on April 23, 2011