Dutch cheese

 

Dutch cheese is one of the most famous products from the Netherlands, gaining worldwide popularity due to its mild taste, variety of types, and high production standards. The most renowned types of Dutch cheese are Gouda, Edam, and Maasdam.

The production process of Dutch cheese is deeply rooted in tradition and is characterized by strict adherence to technology, ensuring consistently high product quality. The main stages of production include:

1. Milk collection: Dutch cheeses are usually made from cow's milk, which can be either pasteurized or raw, depending on the type of cheese. Cheeses like Gouda and Edam are most often made from pasteurized milk, which extends their shelf life.

2. Curdling: Rennet is added to the milk to help it coagulate. This process separates the milk into curds and whey.

3. Cutting and heating the curds: The curds are cut into small pieces and slightly heated, which helps further separate the whey from the curd mass.

4. Pressing: The curd is pressed into special moulds, giving the cheese its characteristic round or half-round shape. This process helps to remove excess whey and compact the cheese mass.

5. Salting: The cheeses are submerged in a salt brine for several days. This process not only adds flavour to the cheese but also aids in its preservation, preventing bacterial growth and improving texture.

6. Ageing: The cheeses are left to mature in specially controlled environments with regulated humidity and temperature. The ageing process can last from several weeks to several years, depending on the desired maturity level. For example, young Gouda matures for about 4 weeks, while aged cheeses can remain in cellars for 18 months or longer.

Dutch cheeses are known for their mild, creamy flavour with subtle nutty notes. Here are some characteristics of popular Dutch cheeses:

• Gouda: This cheese comes in various degrees of maturity, from young, with a soft taste and elastic texture, to age, which becomes more crumbly and develops a stronger flavour. Young Gouda has a creamy taste, while aged Gouda offers more intense, nutty notes.

• Edam: Known for its semi-firm texture and slightly sweet flavour, it is often sold in small rounds covered in red wax. Edam can be aged for several months to develop a richer taste.

• Maasdam: This cheese has large holes and is reminiscent of Swiss Emmental. It has a slightly sweet flavour with fruity and nutty undertones, and its texture is softer and more elastic than Gouda or Edam.

To preserve the flavour and texture of Dutch cheeses, proper storage conditions are essential:

1. Storage temperature: The ideal temperature for storing Dutch cheese is between +4°C and +8°C (39-46°F). Store cheese in the refrigerator, preferably in the cheese drawer where the humidity and temperature are stable.

2. Packaging: To prevent cheese from drying out and losing its qualities, it should be stored in cheese paper or parchment paper. Plastic wrap can trap moisture, leading to mould growth. If using plastic wrap, it should be for short-term storage only.

3. Shelf life:
   
   Young cheeses, like young Gouda, should be consumed within a few weeks after purchase, as they may lose freshness quickly.
   
   Aged cheeses, like aged Edam or Maasdam, can be stored longer, especially if their surface is covered in wax, which helps prevent moisture loss.

4. Cheese care: If the cheese is stored in less-than-ideal conditions, mould may appear on its surface. In such cases, you can carefully cut off the affected area without touching the clean part of the cheese. Mould does not penetrate deep into hard and semi-hard cheeses.
   
   

Dutch cheese is a product with centuries-old traditions that hold a special place in global cuisine thanks to its unique flavour and variety of types. Following proper storage conditions allows you to fully enjoy its qualities and extend its shelf life.