Cheese and yoghurt making courses. Lesson 1 - Gouda

THE BASIC PRINCIPLE BEHIND DAIRY PRODUCTS

The production of yoghurt, cheese and fermented milk is simply a method of storing excess milk. An acid and / or salty product can be stored longer than a neutral nutritive product like milk. Furthermore a dry product stores better than a moist product. Cheese is made by separating the solid part of milk from the liquid. The drier the cheese, the longer you can store your original milk.

COMPOSITION OF MILK AND ITS AFFECTS ON CHEESE

The composition and quality of the milk are important factors in the cheese making process. Milk is made up of the following constituents: The various constituents of milk and the ability to coagulate the milk will depend on many influences including the following:

COMPOSITION OF MILK:

• WATER 87%

• TOTAL SOLIDS 13%

• FAT 4.0%

• PROTEIN       CASEIN 2.6%

                           OTHER 0.8%

                           TOTAL 3.4%

• CARBOHYDRATES - LACTOSE 4.8%

• MINERALS 0.8%

THE VARIOUS CONSTITUENTS OF MILK AND ABILITY OF MILK TO COAGULATE DEPENDS ON:

• Breed  - Strain of the breed/breeding policy

• Feeding routines  - Nutritional value of foods

• Stage of lactation  - Number of previous lactation’s

• Method of milking  - Hand or machine

• Method of storage  - Cooled or direct from the cow

• Heat treatment  - Pasteurized milk or raw milk

• Health of animals  - Physical conformation of animal

• Management of herd  - Intervals between milking

• Climate and season  - Geographical region

An example of the effects of breed on milk composition are as follows:

                           % FAT                                   % PROTEIN

Jersey               4.3 - 5.0                                        4.0

Friesian             3.3 - 4.0                                       0 - 3.5

The effects of feed on milk composition, especially on the fat is noteworthy. Hay will cause the milk to contain fats with a higher melting point. Because hay has a low concentration of carotene, the fat will not be as yellow and therefore the cheese will have a pale colour. Green feed will have the reverse effects, i.e. the fat will contain more carotene and therefore the cheese will be yellow. Stage of lactation has an effect on milk composition. At the end of the lactation the milk has a higher percentage of solids and also changes in the reaction to enzymes (rennet)

A general rule of thumb: The more the milk is disturbed by pumping, cooling, heating and storing, the less easily the milk will coagulate.

Ideally milk for cheese making should have a difference of 0.7% between the protein and fat content. Example: Holstein milk with a protein content of 3% and fat content of 3.7%. The difference is 0.7%.

Ideal Conditions for Gouda Maturation

Temperature 10–13°C (50–55°F)

Warmer end (12–13°C): faster aging, softer texture, milder flavour.

Cooler end (10–11°C): slower aging, firmer texture, deeper flavour.

Consistency is critical. Sudden swings cause sweating or cracking.

Humidity 80–90% relative humidity (RH)

Prevents rind from drying out.

Too low → cracked, overly dry rind.

Temperature Control

Use one of the following:

• A wine fridge (excellent for small-scale cheesemaking).

• A room with a cooling unit + thermostat controller.

• A converted bar fridge with an external temperature controller (e.g., Inkbird).

Very important: Maintain a stable environment as swings greater than 1–2°C are bad for Gouda.

Humidity Control

To Raise Humidity:

• Place open containers of clean water inside the room/fridge.

• Add a small ultrasonic humidifier on a humidity controller.

• Use moist sponges or trays lined with damp saltwater (helps avoid unwanted mould).

To Lower Humidity:

• Increase air circulation using a computer fan on low speed.

• Add a small dehumidifier (in larger cold rooms).

• Place dry salt trays to absorb excess moisture (traditional, cheap).

Tip: Avoid direct airflow on the cheese as it creates dry patches.

Air Circulation

• Gentle airflow is essential to prevent stagnant air, but it must be mild.

• Install a fan running intermittently (15–30 minutes every few hours).

Shelving

• Use food-grade wood (pine, spruce) or plastic aging racks.

• Wood helps regulate moisture and encourages a natural rind.

• Space cheeses at least 2–3 cm apart.

Gouda-Specific Maturation Practices

Turning Schedule

• Turn 3–4 times a week for the first week.

• Then 1–2 times a week thereafter.

• This ensures even moisture distribution.

Rind Care

You have 2 options:

1. Natural rind

• Wipe with light brine (3–4% salt) to control moulds.

• Brush off surface mould once a week.

2. Waxed Gouda

• Age 3–7 days in the cold room to form a dry rind.

• Then wax and return to age at the same temp/humidity.

• Waxing reduces rind care and moisture loss.

Aging Duration for Gouda

Style                              Time                                             Result

Young Gouda               1–3 months                                 Mild, creamy, pliable

Mature Gouda              4–8 months                                Richer, firmer

Aged Gouda                 9–18+ months                             Caramel notes, crystals, deep colour

Summary: Your Cold Room Settings

1. Temperature: 10–13°C

2. Relative Humidity: 80–90%

3. Airflow: Low + consistent

4. Shelves: Wood or breathable racks

5. Turning: Weekly (more at start)