Features of making Gouda cheese. Nutritional value and composition, useful properties and restrictions on use. Recipes and interesting facts about a fermented milk product.
Gouda is Holland's most famous hard cheese and is considered one of the most popular in the world. Taste - creamy, sweetish-nutty, rich, intensifies as it ripens; texture - dense, granular, brittle; eyes - oval; color - yellow or caramel. The rind of more expensive types is waxy, while those of cheaper ones are latex. The fat content of Gouda cheese is 48-51%.
Features of making Gouda cheese
Gouda cheese is made from cow's milk with a fat content of 3, 7-3, 9%. Also, sheep or goat milk can be used as a raw material. Various additives are introduced into the composition - cloves and caraway seeds, cheese is smoked after ripening. The weight of the finished heads made in the form of a cylinder can be 6 and 12 kg.
All processes are carried out in a cheese making machine. The raw materials are pasteurized at a temperature of + 72 ° C for 20 seconds. Cool to + 30 ° C, ferment with rennet and calcium chloride solution, separate the whey. Cut the curd curd into cheese grains.
The next process is very important for obtaining a delicate taste - the cottage cheese is washed by washing out the lactic acid. The Dutch in the Middle Ages used unpasteurized milk, and the curd mass was washed with sea water. This made it possible to obtain cheeses with a spicy taste. A slightly salted distillate with a temperature of + 65 ° C is now used.
Liquid nitrate is added to the cheesemaker, the intermediate raw materials are cooled to + 36 ° C, and mixed for about half an hour. They are transported through pipes into a molding apparatus, where a cheese bed is formed. Gradually increasing the pressure, pressing is carried out, draining the whey.
The layer is cut into separate blocks, placed in molds for pressing and dried by turning over several times. The future heads are soaked in saline and covered with a polymer film. Gouda cheese is a self-maturing variety. Leave to reach, creating the following conditions: temperature - + 12 ° C, humidity - 75%.
The cost of Gouda cheese depends on the degree of aging and the place of production. The product, produced under industrial conditions, is offered to the consumer at a price of 270-800 rubles / kg, depending on the degree of aging. Real Dutch aged cheese costs from 1400 rubles. for 1 kg.
When making Gouda cheese at home, it is necessary to prepare a starter culture (for 15 liters of milk):
- Mesophilic culture - 1/2 tsp;
- Rennet in the form of a solution - 3/4 tsp;
- Calcium chloride - 3/4 tsp.
Features of making Gouda cheese:
- The milk is heated to 30 ° C, a mesophilic starter is introduced, after 3 minutes it is stirred from top to bottom with a slotted spoon, and left for 30 minutes. The remaining components for curdling are diluted separately in 3 tbsp. l. cold water poured into milk.
- After 1 hour, a layer is cut into cheese grains measuring 1, 5x1, 5 cm. When the cubes settle on their own, mix the whey with a slotted spoon. This process is repeated several times.
- Whey is cast off, and the grains are washed with water heated to 60 ° C. Then the excess moisture is decanted.
- Cheese grains are laid out in molds for pressing, placed on a pallet, the surface is covered with drainage mats and the load is set - by weight not less than 4 kg. Press for 30 minutes, drain the whey from the pallet, turn the molds over and leave to press again - the weight of the load is doubled.
- After 8-10 hours, the heads are dipped into the brine for 30-40 minutes. Take out, remove excess moisture with a cotton towel and leave to dry for 2 days at room temperature (no higher than 22 ° C). If all processes are performed correctly and the temperature regime is not violated, mold will not occur.
- A yellow, shiny cheese crust should form on the surface. It is covered with a film, dipped in melted wax.
- To make homemade Gouda cheese taste like the original product, you need to create special conditions for ripening. Usually the heads are placed in the cellar.
You can taste cheese not earlier than in 2-3 months. From 15 kg of feedstock, 2 kg of the final product is obtained.
Composition and calorie content of Gouda cheese
The nutritional value of the product depends on the degree of ripening, the quality and type of raw materials, flavorings.
The calorie content of classic Gouda cheese is 356 kcal, of which:
- Proteins - 24.9 g;
- Fat - 27.4 g;
- Carbohydrates - 2.2 g;
- Ash - 3.94 g;
- Water - 41.46 g.
Vitamins per 100 g:
- Vitamin A - 165 mcg;
- Retinol - 0.164 mg;
- Beta Carotene - 0.01 mg;
- Vitamin B1, thiamine - 0.03 mg;
- Vitamin B2, riboflavin - 0.334 mg;
- Vitamin B4, choline - 15.4 mg;
- Vitamin B5, pantothenic acid - 0.34 mg;
- Vitamin B6, pyridoxine - 0.08 mg;
- Vitamin B9, folate - 21 mcg;
- Vitamin B12, cobalamin - 1.54 mcg;
- Vitamin D, calciferol - 0.5 μg;
- Vitamin D3, cholecalciferol - 0.5 mcg;
- Vitamin E, alpha tocopherol - 0.24 mg;
- Vitamin K, phylloquinone - 2.3 mcg;
- Vitamin PP - 0.063 mg.
Macronutrients per 100 g:
- Potassium, K - 121 mg;
- Calcium, Ca - 700 mg;
- Magnesium, Mg - 29 mg;
- Sodium, Na - 819 mg;
- Phosphorus, P - 546 mg.
Microelements per 100 g:
- Iron, Fe - 0.24 mg;
- Manganese, Mn - 0.011 mg;
- Copper, Cu - 36 μg;
- Selenium, Se - 14.5 μg;
- Zinc, Zn - 3.9 mg.
Regardless of the recipe, Gouda cheese always contains fatty acids:
- Omega-3 - supports the work of the nervous and cardiovascular systems, increases vascular tone and prevents the development of depression.
- Omega-6 - maintains blood cholesterol levels and increases the local immunity of the skin.
- Omega-9 - prevents the development of diabetes and stimulates the production of hormones.
- Palmitic acid - increases the absorption of calcium and prevents the development of age-related changes.
- Linoleic acid - increases the density of cell membranes and blood vessel walls.
- Linolenic acid - has a fat burning effect.
Note! Whatever recipe for making Gouda cheese is used, one of the processes is washing the curd. Thanks to this, the lactose is washed out, and the milk protein casein is much easier to digest. Even with regular use, the load on the digestive system does not increase.
Useful properties of Gouda cheese
This product quickly restores the body's reserve of nutrients. 100 g of cheese contains 10 times more nutrients and minerals than 1 liter of whole milk.
The benefits of Gouda cheese:
- Prevents the development of osteoporosis, strengthens the bone tissue of the musculoskeletal system, stops the leaching of calcium from the body.
- Reduces blood sugar and cholesterol levels.
- Accelerates peristalsis, creates favorable conditions for increasing the life cycle of lacto- and bifidobacteria colonizing the lumen of the small intestine.
- Improves the condition of skin, hair and nails.
- Stabilizes the work of the cardiovascular, visual and nervous systems.
- Helps get rid of chronic fatigue, speeds up falling asleep.
- Eating Gouda cheese will prevent the development of depression and increase stress resistance.
There are no restrictions on the introduction of the product into the diet for young children, pregnant women and women during lactation. It will help older people slow down age-related changes, stay alert and recover from an exacerbation of chronic diseases.
To enhance the beneficial properties of Gouda cheese, it is better to use it in the morning, preheated to room temperature.
Contraindications and harm of Gouda cheese
When the product is introduced into the diet for the first time, individual intolerance may occur. Most often, allergies appear if preference is given to a variety with additives or with the use of smoking.
Gouda cheese can only cause harm if abused:
- for diseases, the symptoms of which are increased pressure and the formation of edema - hypertension, exacerbation of chronic pyelonephritis and glomerulonephritis;
- with stomach and duodenal ulcers, gastritis with high acidity;
- with renal failure.
But the above diseases are not absolute contraindications.
You should not lean on this product if you are obese - too high a calorie content will lead to rapid weight gain. If you can't refuse your favorite food, it is advisable to choose a low-calorie option - 20% fat.
Gouda cheese recipes
Unlike other varieties, Gouda cheese goes well not only with fruits and wines, but also with beer. The type of drink is chosen based on the age of the product and the peculiarities of preparation. Aged is used as an appetizer for ale and Belgian beer, smoked - for porter, young - for champagne, mature is served with port or Riesling. Culinary experts use cheese to prepare various dishes - salads, hot and sauces.
Gouda Cheese Recipes:
- Pizza … Knead the dough: 350 g of wheat flour, a glass of warm boiled water, a little salt, 1 egg and 1 tsp. fast-acting yeast. As soon as the kneading ceases to stick to the hands, leave to stand for 30 minutes and start filling. You can experiment with ingredients. One of the options: onions marinated in apple cider vinegar, bell peppers, tomatoes, grated Gouda cheese, and boiled chicken. The mold is greased with vegetable oil, the rolled dough is laid out, the sides are formed. Lubricate the layer with ketchup or tomato, lay out a layer of onion and pepper slices, chopped chicken, tomatoes. Pour in a mixture of 2 beaten eggs, 2 tbsp. l. sour cream and the same amount of milk. Preheat the oven to 180 ° C, put the dish in it for 10 minutes, then take it out and sprinkle with grated Gouda. Bake for another 30-40 minutes.
- Baked potato … Preheat oven to 200 ° C. On a baking sheet covered with parchment, lay out cleanly washed potato tubers, sprinkle them with olive oil. Bake for 1 hour. Gouda is grated on a coarse grater, half of the cheese is mixed with sour cream and finely chopped onions until pasty. Salt and pepper. Cool the tubers, cut in half, take out the middle with a spoon to make a depression, and mix the "puree" with cheese-sour cream puree. Put the halves of the potatoes on a baking sheet, sprinkle with cheese and put them back in the oven until you get a crispy crust.
- Puff salad … 100 g of Gouda, 1 boiled chicken fillet, 3 boiled hard-boiled eggs, cut into cubes, and the tomatoes into slices. Spread in layers, season with mayonnaise and sprinkle with fried crushed pistachios.
- Layered cake … Yeast-free puff pastry is purchased in the store - 250 g, the oven is heated to 180 ° C. The dough is rolled out into 2 layers - the lower one should be larger and thicker than the upper one. Chop finely into a bunch of coriander and green onions, a few sprigs of dill, grated garlic - 1 prong. Mix greens with cottage cheese - 400 g. Grease the baking sheet with oil, lay out the bottom layer, and on it - the filling, counting so that you can tuck the edges and reliably pinch the top layer of the dough. Sprinkle the filling with grated Gouda - 100 g, close the pie. Bake until the top crust is browned. This usually takes 15 minutes.
Interesting facts about Gouda cheese
The first documentary mention of this variety dates back to 1184. There is an assumption that it got its name in honor of the Gauve River, on the banks of which a city with almost the same name - Gouda was built.
But this does not mean at all that the first homemade Gouda cheese was made in this town. Recipes for manufacturing appeared much earlier, but the inhabitants of this province of the Netherlands received the exclusive right to manufacture and sell the product. Later, a market was organized in the city of Gouda where farmers sold cheese.
The cheese market is still open. Each head is carried out by special porters, wearing hats according to the colors of the market districts. Previously, their work was much harder: the heads could "pull" a centner and more - up to 160 kg. Now the maximum weight is pood. Then the variety is publicly assessed, like on the stock exchange, and then, by slapping each other on the hand (a ritual called "handjeklap"), the price is announced. The market does not work daily, but on Thursdays - from 10 to 12.30.
Of course, now this is not the only fair in Holland. Gouda is made by more than 300 private farms in this country. Separately, the Boerenkaas variety is patented from unpasteurized raw materials. The production and sale of Noord-Hollandse Gouda outside the Netherlands is prohibited by EU law.
Interestingly, in the homeland of Gouda, it is not customary to buy cheese pieces in the store. Farmers make cheese at home, sized enough to be eaten in 2-3 days.
This variety is allowed to be made in other countries, since the main name is not patented. Currently, production lines are installed in Germany, Russia and Ukraine. The color and taste of the product may vary, but so far, real Dutch cheese is unrivaled.
When purchasing Gouda, you need to pay attention to the quality of the product:
- The heads must be dry, if moisture is released when pressed or condensation appears, the cheese begins to deteriorate.
- The eyes are few, they are small, rounded with clear outlines, located approximately at the same level.
The voids under the crust indicate that a protein concentrate was used as a feedstock or the manufacturing technology was violated.
How to make Gouda cheese - watch the video:
You should not buy cheese for future use and freeze it in the freezer. You can store a whole head on a shelf at a temperature of + 2 ° C-6 ° C for up to six months. But if you cut it, it is best to eat it within 3-4 days. If you put Gouda in an airtight package, the cheese will "suffocate", just in a plastic bag - it will grow moldy, and the opened product will quickly absorb extraneous odors and lose its original taste.
