User:Silverkingfish14/Gouda cheese

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Gouda cheese wheels in a cheese shop in Amsterdam, Netherlands.

"What is the manufacturing process of gouda?" <<<<<(Topic question)>>>>> (Contributors: Tommy P Le for Origin and Health Benefits sections. Simeon Kirkland for first paragraph of Nutritional value) (Do not add to final page, ignore)

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The map of South Holland

Gouda Cheese (/ˈɡaʊdə/ (listen), US also /ˈɡuːdə/ (listen), Dutch: [ˈɣʌudaː] (listen); Dutch: Goudse kaas, "cheese from Gouda") is a sweet, creamy, yellow cow's milk cheese originating from the Netherlands, specifically South Holland. It is a Province of the Netherlands containing 3.7 million people. The cheese is made from cow's milk which has a unique dense and springy texture combined with its caramel-like flavor.

Origin

In 1284, the first and oldest cheese was documented and still produced in the twenty-first century. In Dutch culture typically women were obligated for the creation process of Gouda cheese. The wives of farmers passing down skills to their daughters for generational production. Tourists attractions such as traditional cheese market displays the process in Gouda, South Holland. Master Gouda is what the cheese is named after. It was because of volume rather than the creation of Gouda cheese.

The cheese is not produced through factories and industrialization. However farmers today still use traditional unpasteurized milk to produce the cheese the last record of farmers practicing this was less than three hundred famers and their wives.

Gouda, South Holland obtained feudal rights in 14th century BC this meant Monopoly on goods, specifically on cheese markets. The cheese market rights now owned by Gouda, the only trades happening were located here. Buyers are able to sample cheeses in negotiation of a price. The ritual is now commenced with clapping of hands, then a shout or prices simultaneously from both parties until a mutual number is decided. The cheese is then transported by porters who would carry it onto the weighing house when the sale is finished.

Gouda cheese has many different variations today, but are all produced from the same foundation. There is a set process in manufacturing in industries than being handmade. From immature cheese at just four weeks, to young matured at ten weeks, to matured at twenty weeks, extra matured at nine months, to aged cheese at one year, and very old cheese at one year plus it takes a bit of time to produce this good.

Manufacturing

Manufacturing process of Gouda

The ripening of gouda cheese will take anywhere between 60 days to 6 months

It should be noted that throughout the regions of the Netherlands, multiple manufacturers have their own special way of creating gouda cheese such as requiring that the cheese must weigh at least 20 kilograms and can be made only in the summer with cattle grazing in the Green Heart region, between the cities of Amsterdam, Rotterdam, and Utrecht. The general process for creating gouda is as follows:

1. Pasteurizing the milk: This kills pathogenic bacteria. The milk is heated to 72 °C, followed by rapid cooling. Pasteurization is a legal requirement for cheese made in New Zealand and helps ensure a safe product.
2. Forming the curd:
   • Bacterial culture is added to the milk in the vat at 29 °C to acidify the milk. The bacterial culture introduces ‘good’ bacteria, which play an important role throughout the manufacturing process. The temperature creates ideal conditions for the bacteria to grow, and the acidic environment helps prevent foreign bacterial contamination.
   • Rennet is added to the milk when it reaches a certain ph. This causes casein protein in the milk to coagulate and separate from the liquid whey.
3. Cutting the curd: When the coagulum is firm – it shows a clean break when tested – cutting blades stir through the coagulum to cut it into small pieces. Cutting the curd allows more whey to escape and lowers the moisture content of the final cheese. Gouda is a semi-hard cheese so the curds are cut relatively small compared to softer cheeses to release more moisture.
4. Releasing the whey: When the curds are small enough, which they test by feeling the curd size in their hands, the cutting attachments are changed for stirring attachments. A large portion of the whey is released from the vat, then hot water is added and the temperature is raised while stirring continuously. Diluting the whey and raising the temperature helps release more whey from the curd.
5. Molding: When the curds are firm enough – Meyer’s old and vintage Goudas require a firmer curd than their milder cheeses – they are compressed to squeeze out more whey and help them bind together. The compressed curd is marked out, cut into blocks, placed into molds and pressed.

After cultured milk is curdled, the whey drained and water is mixed in to create a sweeter cheese, this prosses is called "washing the curd". As the washing removes some of the lactose, resulting in a reduction of lactic acid produced. About 10% of the mixture is curds, which are pressed into circular molds for several hours. These molds 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 with a yellow plastic coating to prevent it from drying out, then it is aged, during which process the cheese changes from semi-hard to hard.

Dutch cheese manufactures mainly use six scales, or classes, to classify the cheese:

1. Immature cheese (4 weeks)
2. Young matured (8–10 weeks)
3. Matured (16–18 weeks)
4. Extra matured (7–9 months)
5. Aged cheese (10–12 months)
6. Very old cheese (12 months and more)

As it ages, it produces a caramel sugariness and has a slight crunchiness from cheese crystals, especially in more aged cheeses. The taste of the cheese is heavily reliant on the age of the cheese, for example young cheese may have a "light fudgy nutty" flavor while more matured or aged cheese would have a fruity, tangy, sweet, or even butterscotch type flavor.

Nutritional value

With Gouda cheese holding about 100 calories and about 7.1 grams of protein in one ounce of cheese, this cheese is great for you. it also lasts a very long time when it comes to how old the cheese is. This cheese takes about 3-6 months to expire and mold because of how natural it is. Gouda cheese comes from cows and the naturalness of it helps with how long it is willing to be good and safe to eat. When you keep Gouda cheese refrigerated that is the best way to keep it fresh and healthy also.

Gouda cheese has a fat content (in dry matter) of 76%, about 31 g/100g, with a calcium content of 958 mg/100g. In general, cheese is a rich source (20% or more of the Daily Value, DV) of calcium, protein, phosphorus, sodium and saturated fat. A 28-gram (one ounce) serving of cheddar cheese contains about 7 grams (0.25 oz) of protein and 202 milligrams of calcium.

• Water: 41.5g
• Energy: 356 kcal
• Protein: 24.9g
• Fat: 27.4g
• Carbohydrate: 2.22g
• Sugar: 2.22g
• Calcium: 700 mg
• Magnesium: 29 mg
• Phosphorus: 546 mg
• Potassium: 121 mg
• Sodium: 819 mg
• Folate: 21 μg

Health Benefits

Good for bone and joint health Gouda holds an abundant amount of calcium provided for bone density.

Heart Health is because of the saturated fats, vitamin D, and protein.

Rich in potassium and carbohydrates to help digestion.

Antioxidant, sensory, and oxidation stability.

References

(Rogers, Kara et al., The Editors of Encyclopedia Britannica. Gouda https://www.britannica.com/topic/Gouda-cheese, 2021

The article on Gouda cheese that was created on Britannica is a short yet simple summary of the cheese, its origins, and how it’s made, the authors who curated the page, although not cheese experts are however seasoned editors and “researchers”. The Editors of Encyclopedia Britannica, consisting of 5 people including one admin have made a condensed summary of the cheese in this article. The intended audience is for aspiring cheese enthusiast and/or anyone who had happen to take a curious interest in the cheese. So far, this being the first and most reliable source as it is from a well-known public source of knowledge it was an obvious first choice in sources. This is a starting point to the bibliography topic, it’ll establish a quick heading on what this will be about.

Castello Cheese, https://www.castellocheese.com/en-us/cheese-types/semi-hard-cheese/gouda-cheese/, 2022

Castello Cheese is a Danish cheese manufacturer from Viby, they have been in business since 1893 and have won multiple awards from the ACC (American Culinary Chefs), however they do not provide any background on the current Cheesemonger who provided the information on the cheese presented in the article they used for Gouda. The intended audience is for aspiring cheese enthusiast and/or anyone who had happen to take a curious interest in the cheese. Compared to the previous source above, this site, although professional and created by a well-known cheese manufacturer, does not provide a 100% credible source due to the lack of author and cited sources. However due to the reputation of site maker, Castello Cheese, it would be argued they can be trusted to provide information on Gouda Cheese. This will provide a more professional source of information to add to this bibliography

  Bond, Sarah, Gouda 101 https://www.liveeatlearn.com/gouda-cheese/, 2021

Sarah Bond the creator of the Live Eat Learn website is a graduate of Penn State University with a bachelors in Human Nutrition and a Masters in Senrory Science, a pretty solid background for a food expert. The intended audience is for aspiring cheese enthusiast and/or anyone who had happen to take a curious interest in the cheese, it is also a health website so many health enthusiasts, and athletes would be common visitors of the site. Thankfully, this time, the site gives a full background of the author and creditable sources to the blogs created by Bond. The site explains everything from taste, storage, how it’s made, recipes available, nutritional value, what type of cheese it is and its origins. This will be able to add a more audience friendly and enthusiastic source to this bibliography.)

          The 3 new listed sources will be written here for the short analysis,

Cheese.com, Gouda https://cheese.com/gouda/, 2022

          This website lists not only basic information, but also scientific information such as fat content, color, smell, vegan, spelling, and family of cheese, for example;

*Made from pasteurized or unpasteurized cow's, goat's or sheep's milk

*Country of origin: Netherlands

*Region: South Holland, Gouda

*Family: Gouda

*Type: semi-hard, artisan, brined, processed

*Fat content (in dry matter): 76%

*Fat content: 31 g/100g

*Calcium content: 958 mg/100g

*Texture: compact, crumbly, dense and springy

*Rind: waxed

*Colour: yellow

*Flavour: creamy, full-flavored, nutty, sweet

*Aroma: pungent

*Vegetarian: no

*Synonyms: Boerenkass Gouda, Graskaas Gouda, Jong Gouda

*Alternative spellings: Goudam

     Although there is no listed author, nor is the site cited nor verified, (which nowadays most modern websites are) the website itself however is extremely professionally made, clearly made by people who are dedicated to the craft of cheese making. Also not only does it list basic and obscure info (for the casual user) it also shows locations that show what cheese store sells said cheese.

Ridgway, Judy, The Cheese Companion https://books.google.com/books?id=0FpXPwAACAAJ, 2002

         The source listed here is actually a book written by Judy Ridgway, an acclaimed food writer and international expert on olive oil. She was the first non-Italian judge to sit on the judging panel of the prestigious Leone d'Oro international awards for olive oil. She is an expert in olives and olive oils, now although she is no expert in cheese, olives are however eaten and used in tandem with cheese. She was a judge at a famous food tasting event who without a doubt had to try cheese (gouda cheese in this case) so although her specialty isn’t cheese, she is a seasoned food taste tester. Due to her writing a book entirely about cheese its safe to say she knows what she is doing. The book has entries vary in length from one to three pages and provide information on each cheese's name, origin, characteristics, variations, and serving suggestions. Each entry also offers a clever "cheese wheel" symbol indicating the type of milk used in creating the cheese, its maturity period, its pungency, and suggestions of wines to serve as accompaniment.

Wallace, Jim, New England Cheese Making Supply Co. https://cheesemaking.com/products/gouda-cheese-making-recipe

This website made by couple Bob and Ricki Carroll, amateur cheese makers from New England and started their cheese making shop in 1979, (their main source of cheese was from 2 goats they adopted) they eventually collected 6 students whom they helped train in cheese making. The author who made the article on gouda cheese is Jim Wallace, it is not stated who they are but it can be assumed that he is one of the students of New England Cheese Making Co. The article is brief, discussing taste, color, and origin. The article also lists a recipe on how to make it and tools used to assist. Here’s a short excerpt of the recipe from the 1^st and last step;

"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 from unwanted bacteria during aging. In Holland a nitrate is added but not allowed here in the US. Heat the milk to 86F. Once heated, add 1/2 tsp MM100 Culture and ripen for 30 minutes.

*All of our cheese recipes can be modified to increase or decrease the batch size by increasing/decreasing the recipe ingredients proportionately. Below is a modified recipe for making a 2 gallon batch of the cheese above. This recipe will make 2+ lbs of Gouda. Begin with 2 gallons of milk and heat to 86F. If using pasteurized milk add 1/2 teaspoon of calcium chloride to improve the final curd firmness. Then add 1 pack of C101 culture and allow to sit quietly at this temp for 30 minutes. Add 1/2 tsp of rennet or 1/2 rennet tablet diluted in 1/4 cup of water. Stir for 30 seconds and then allow the milk to set quietly for 40 minutes while keeping the temperature at 86F At this point, a firm curd will have formed and you can follow the instructions beginning with Step 3 Cut, Cook & Wash Curds above. When it comes to forming the cheese, we suggest using our Small Hard Cheese Mold M3. This mold has a smaller diameter and the weights should be reduced by 1/2 of the above recommendation."

https://www.liveeatlearn.com/gouda-cheese/

https://www.dutchnews.nl/news/2010/10/european_commission_confirms_p/