Dutch-Type Cheeses

Publisher Summary This chapter focuses on Dutch-type cheeses. Gouda and related cheeses, for example, Edam, are the most common Dutch-type cheeses. They belong to the group of semi-hard cheeses and have undergone maturation for at least four weeks when brought to the market. The majority of Dutch-type cheeses have a Fat-in-Dry-Matter (FDM) content of at least 40% and a Moisture-in-Non-Fat-Solids (MNFS) content below 63%. Gouda-type cheeses are usually made from pasteurized, partly skimmed milk, milk clotting is by calf or microbial rennet, and mesophilic mixed-strain starters comprising lactococci and Leuconostoc are used. The curd undergoes only a mild scalding to control the moisture content and is washed to control the extent of acidification. The cheeses are pressed and brine-salted. Acidification occurs during pressing until the first hours of brining. Gouda-type cheeses, typically in the form of 12-15 kg wheels or blocks, are characterized by a limited number of rather small round eyes, they have a smooth texture when young to medium matured, are easily sliced, and have good melting properties. Outside the Netherlands, Germany is the largest producer of Dutch-type cheeses. In 2004, about 46% of all hard and semi-hard cheese produced in Germany was Gouda- or Edam-type.