Bacterial Culture for Gouda | Semi Hard Cheeses

Bacterial culture for gouda: the yellow cheese you make yourself

Gouda is one of the best selling cheeses in the world, and the reason is simple. It is mild, creamy and almost everyone likes it. This culture combines mesophilic and thermophilic lactic acid bacteria selected for semi hard and hard cheeses, and they drive both the acidification and the flavour development through the whole ripening period. The result actually tastes of gouda, not just of firm milk.

Gouda is a ripened cheese, and that is where a decent cheese becomes a good one. Four weeks at 10 to 12 degrees is a minimum, and the flavour keeps developing for months after that. The rind has to be protected from unwanted mould along the way, either with cheese wax or with a rind treatment.

Features

• Professional blend: Contains Lactococcus, Lactobacillus, Leuconostoc and Streptococcus, put together for firm and semi hard cheeses.
• Easy to use: Freeze dried powder that dissolves in a little lukewarm water and stirs straight into the milk.
• Versatile: Made for gouda, but works just as well for edam and other firm yellow cheeses.
• Goes a long way: A 3 gram sachet is enough for a full 50 litres of milk.

How to use

1. Heat 6 litres of milk to 33 degrees.
2. Dissolve about 0.5 g of culture in a little lukewarm water, stir it into the milk and leave for 1 hour.
3. Add calcium chloride and rennet as directed on those packages.
4. After about 50 minutes cut the curd into 1 to 2 cm cubes and stir gently.
5. Remove some of the whey and replace it with hot water to wash the curd.
6. Press the cheese, salt it in brine, dry the surface and set it to ripen in a cool place.

Dosage guide

Specifications

FAQ Frequently asked questions