Knowing how to make Gouda cheese is not as difficult as it sounds. Gouda cheese is a yellow cheese made from cow’s milk that originated in the city of Gouda in the Netherlands, but it does not only come from this region. Since the name is not protected like that of Champagne, Gouda can be prepared and made anywhere in the world. In terms of flavor, it is slightly sweeter and softer than cheddar cheese and is similar in consistency to Edam cheese. Here are simple guidelines on how to make Gouda cheese.

Ingredients you’ll need:

  • One gallon whole milk
  • One-fourth rennet tablet
  • One and half cup of salt
  • Four oz. Mesophilic starter culture
  • Thermometer
  • Stainless steel pot
  • Cheesecloth
  • Cheese press
  • Knife
  • Water
  • Paper towels
  • Vinegar (optional)


  1. Heat your pot and warm your milk until it reaches 90 degrees. Place your mesophilic starter culture into the pot and mix well until it is completely incorporated within your milk.
  2. Add your rennet tablet to help develop the curds of your Gouda cheese. Add three and one-third tablespoons of cold water to your milk mixture. Stir your cheese mixture consistently for five to ten minutes or until everything is blended. Let your Gouda mixture stand for about an hour to an hour and a half.
  3. Once your Gouda mixture has rested, cut the curds. Cut your Gouda into half inch blocks and let them stand for about ten minutes until they firm up.
  4. Proceed to heating your curds to 102 degrees. Use your thermometer to test the temperature. You don’t want to fry the cheese or let them stick to the side of the pot, so stir every so often. This should take anywhere from 45 to 50 minutes.
  5. Let your curds sit for about five to ten minutes. Remove three cups of whey and replace with three cups of 102 degree water. Pour your Gouda mixture through your cheese press.
  6. Place twenty pounds of weight on your cheese press for about 45 minutes. You can wrap bricks in aluminum foil for this step. Flip your cheese over and press twenty pounds of weight over it for three hours.
  7. Add one and a half cups of salt to one quart of water and chill in your freezer. Once your cheese has been pressed for three hours, place the cheese in your chilled brine mixture for another three hours. You must flip the Gouda cheese every 45 minutes to ensure an even brine coating.
  8. Remove your Gouda from the brine mixture. Place the cheese top of a dry paper towel and refrigerate it for 25 days. Flip your cheese daily to guarantee even drying. If you find mold developing, you can use a vinegar soaked towel to wipe it away. Once your Gouda cheese has aged at least 25 days, it is ready to be eaten!



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