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Gouda from the farm and from the dairy, what makes the difference

BLOGS > Gouda from the farm and from the dairy, what makes the difference

Farmer cheeses are created according to old traditional recipes and best-milk formula, slightly salty, thanks to pastures close to the sea. Ready made cheeses farmer stores in old warehouses. Our warehouses, for example, were built more than hundred years ago. Cheese is matured here on wooden shelves. Farmers are rotated manually once a week for a single ripening inside a round loaf and also to provide a typical goudy shape without a wooden shelf. Every year, cheese has to be turned 52 times a year. The greatest difference compared to other cheeses is in its resulting exceptional taste, given care of the choice of feedstock, careful production and subsequent care of ripening goudy. And the way of consumption is different for these cheeses. We cut cheese "fresh from the knife," as the Dutch say. Then wrap them in special cheese paper. This ensures a minimum of two weeks of freshness and usability.

In the Netherlands itself, there is a big difference between factory-produced cheeses and farmers' cheeses. Farmers produce cheeses made from raw, freshly milked milk. The milk for factory cheese production is first pasteurized (heated for 15 seconds), then the cheese is also produced here with careful parallel production monitoring in laboratories, often with computer-controlled technology. However, the cheese produced in this way contains much more salt. Farmer's cheese is produced on a farm, and still still mostly by hand. Also the origin of milk is very important. Farmers who produce gouds use only their milk, while cheese cheese is often produced in the Netherlands today also from Polish or German milk. Farmer's cheese, thanks to its traditional methods of production and processing and aging, has a distinctive, unmistakable flavor.

Certified Dutch farmer cheese can be identified by the rectangular KB logo. Two sides of this brand are a bit bent. If the logo is round, not rectangular, then it is a factory-made cheese. The difference between the two cheeses is in the price, but the great is mainly the resulting taste and culinary experience. In 2010, the European Union approved new protected geographical indications for eidam and gouda cheeses produced in the Netherlands. So Gouda will rightly bear the name "Gouda Holland".

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