How much milk does it take to make cheese?
To make 1 kilo of cheese, about 10 liters of milk is needed. A Gouda cheese weighs 16 kilos, so 160 litres of milk is required.
What is lactose
Lactose is a milk sugar that is in the milk. Some people have lactose intolerance. During the process of maturing in which a cheese ages, the lactose is broken down. People with a common lactose intolerance can usually eat our mature of full taste cheeses without experiencing any discomfort. The older the cheese, the less traces of lactose remain in the cheese.
Why is old cheese more expensive?
Old cheese is more expensive because it has to be cared for longer than young cheese in the cheese warehouse. Also, as it ages, the cheese loses weight due to dehydration. The kilo price of the cheese goes up as a result.
How old can cheese get
Cheese can, if whole cheese is more than 3 years old, provided that the cheese is not cut. The cheese is over-annual or over-aged.
How long can i keep cheese?
The cheese can be stored in a container or in greaseproof cheese paper for up to 4 weeks. If there is mold on the cheese, it can be cut off. The cheese must then be put back in a new paper or in a clean cheese box and the knife must be washed off for further use.
Why are there holes in the cheese?
The holes in the cheese are formed by the acidity used in the preparation of cheese. This causes small gas formation, causing holes in the cheese. HappyDutchCheese is judged by our cheese makers on beautiful hole formation and good distribution of the holes through the cheese. If the distribution of the holes is good, this indicates that the acidity has done its job (converting milk sugar into lactic acid) well. Small irregular holes are sometimes the result of air bubbles. This does not affect the quality of the cheese.
Where is cheese matured?
This is done in a cheese warehouse under constant humidity (between 85 and 90%) and at a constant temperature (between 13 and 14 degrees C) on wooden planks. The cheese is regularly turned to distribute the moisture evenly through the cheese and to prevent sagging and mold formation.
