We were finally able to cut into our very first “official” Gouda! We made it way back in October.
Gouda is not necessarily new to us. We used to make it in Jackie’s kitchen. Our gouda is one of the reasons we decided to start a cheese business. Good gouda is so wonderful, but can be expensive. Ours was on par with what we could buy in the stores, and it gave us the idea that we could make this into a living (we hope).
Rey Miller, the University of Minnesota Pilot Plant Supervisor, and all around cheese expert, has been helping us learn how to make cheese on a large scale. The picture above shows us draining the whey off the gouda curds, with Rey’s guidance (he’s on the right). We were so excited to make it in October and knew it would be at least 3 months before we could crack it open. So we would visit it every so often, when we would go to make cheese (see our gouda wheels below).
The patience we had in not cutting them open paid off! It tastes amazing! It is mild (due to it’s age), creamy, and all around wonderful! We can’t wait to share it with all of you.
Send us a note to find out which stores are carrying our gouda. Or, if you feel bold, as your favorite cheese store to carry it for you.
We can’t wait to see how these beautiful gouda wheels age and improve!