About our cheese
Gouda Farmhouse cheese is made on the farm of raw milk. No chemical colour or flavour substances are added. The milk, directly from the cow, is heated till a temperature of about 30 degrees C. only and there for not pasteurized. In this way the cheese will maintain its full and rich flavour, famous all over the world. In most cases cheese is made by the farmer’s wife according to a procedure which has been passed on for many generations. What you get is an honest, mostly handmade, product made with love. Come and taste!
Then the (still young) cheese is put on wooden shelves to mature. This happens at special attics with the right humidity and temperature. The wheels of cheese are weekly turned to achieve a consistent maturity. The maturity of the cheese depends on the time it has been put to mature. For young matured 8 till 10 weeks, for old cheese a year and for over matured even 20 months up to 2 years!
Wheels of cheese are protected by a thin layer of plastic coating mainly for hygienic reasons. This coating should be removed before eating. The crust however is eatable. We get a lot of questions about mold and keeping qualities. A little mold is harmless and can easily be cut away. Especially herbal cheeses are sensitive for mold (because of the herbs). Cut cheese will keep quality in the refrigerator for at least 2 weeks provided it is wrapped well. All our cheese is wrapped in special cheese paper for keeping quality and to prevent drying out.
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