"Learn a little about the..." Cheese Tip by Sharrie

Cheese, Amsterdam: 3 reviews and 3 photos


Favorite thing: <BR>Learn a little about the making of cheese using the traditional way.
<BR>Here, the main type of cheese made is full fat Gouda Cheese. The cheese is made from fresh warm milk straight from the cow. It is not pasteurised & no preservative or coloring is added.
<BR>Process of cheese making:
<BR>1) The milk goes into the 'kaastobbe' or cheese tub where lactic acid & rennet are added. The lactic acid turns the milk sour quickly & the rennent thickens in less than 1/2 hour. The thickened milk is cut into small pieces so the whey is released & can be drained off, leaving the curds.
<BR>2) The curds are then put into cheese barrel which can differ in size to anything from 'pound cheeses' to cheeses of 35 kg each.
<BR>3) Linen 'cheesecloth' is laid inside the cheese barrel before the curds are placed in it. The cloth is then carefully folded up & the lid of the barrel placed on top. Then the cheese barrel is put into the press & pressed for about 20 mins.
<BR>4) After this, the cheese is removed from the barrel, given the 'farmhouse cheese' mark & a new cheesecloth pressed for another 1-6 hours, depending on the size & weight of the cheese being pressed.
<BR>5) After pressing, the cheeses are put into a strong brine known as 'de pekel' which acts as preservative. The cheese stays in the brine for 1-6 days, again depending on the size. In the mean time, it is laid to dry on the cheese planks, turned regularly, given a layer of wax & after 7 weeks, voila, it is ready to be eaten!

Review Helpfulness: 2.5 out of 5 stars

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  • Written Sep 12, 2002
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