Netherlands/Holland/Chees Making/Jongenhoeve/Bergambacht Part 13

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Making the Cheese:
Choosing the 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 from unwanted bacteria during aging. In Holland a nitrate is added but not allowed here in the US.
Acidifying and heating the milk:
Heat the milk to 86F
Add 1/2 tsp MM100 culture and ripen for 30 min.
Coagulation with rennet:
Add 10 ml single strength rennet. At 13 minutes the milk will begin to thicken but allow the curd to develop 40 min. from time of rennet addition or until a very firm curd develops.
Cutting curds and releasing the whey:
Check curd for firmness and then cut.
Note: with full fat milk I make a precut of the curds cutting crosswise about 1 inch squares and allow the curds to firm for about 2-3 min. before I continue my final cutting to 1/2 - 3/8 inch pieces in 5 minutes. This will help avoid losing more fat as you cut the curds smaller.
Now slowly and gently stir the curds for 15 min.
Remove 1/3 of the whey, then add water at 130 F over 15 min. for a final temp of 98-102. (Higher temp for drier longer aging cheese). This is a very important step since it also removes some of the lactose or milk sugars which can be converted to acid by the lactic bacteria.
1/3 of whey removed
adding hot water
The final temp
Continue stirring gently to keep from matting for 30 minutes or until final moisture is reached according to the desired aging requirements (longer stirring = drier curds = longer aging).
Forming the Cheese:
Mold filling is initially done under the whey to insure a tight curd mass with fewer mechanical holes.
Prepare molds and draining cloth and place into a pan large enough to retain whey.
Then pour free whey into the molds to warm them. Fill molds, allowing whey to rise 1-2” over top of curds.
Add the follower plus 6 lbs of weight on top (approx 1 lb. of weight per lb. of final cheese yield) then allow this to consolidate the curds for 15 min.
Filling the molds for pre-pressing
Pressing the curds
Ready for pre-press
3 quarts of water for each cheese yield the 6 lbs needed for the pre-press. After 15 minutes the curd is well consolidated and the forms can be removed from the whey and are ready for the final press.
Press Details

Remove mold with curds from the whey and place in press with 9 lbs of weight for 30 min.
Remove from press turn the cheese rewrap and press at 16 lbs. for 30 min.
Remove from press turn the cheese rewrap and press at 25 lbs. for 30 min.
Remove from press turn the cheese rewrap and press at 25 lbs. for 6-8 hrs. (For drier long aging cheese this can be increased to 50 lbs and pressed overnight).
Remove weight and cloth and allow the cheese to rest overnight in mold at 50F.


I use a simple weight of a gallon of water to yield about 8+ lbs for the initial weight and a 25 block of granite for my final weight.
This will yield enough pressure to consolidate the curds for the finished cheese
Salting
Next morning place the cheese in saturated brine for 18 - 24hrs (3-4 hrs per lb. of final yield).
Remove from brine
Wax or prepare natural rinds when cheese is dry to touch (3-7 days).
Traditionally the Boerenkaas was a natural rind cheese. The barns were cleaned out in the spring when the cows went on pasture for the summer and the cheese was aged on shelves where the cows had been. The rinds were simply kept clean by brushing and turning on a regular basis.
Aging
For aging requirements targets are 56-64F ... 80-85% RH
Some small internal holes may develop during aging. The higher the temperature during drying and aging, the greater chances for the eye development.
The cheese will be ripe in 60 days to 6 months. For drier cheeses 12 months to 4+ years.
Time Line for the Gouda process