oa Farming in South Africa - Gouda-cheese making on the farm. 2. Ripening
|Article Title||Gouda-cheese making on the farm. 2. Ripening|
|© Publisher:||Department of Agriculture (South Africa)|
|Journal||Farming in South Africa|
|Affiliations||1 Dairying, Grootfontein School of Agriculture, Middelburg, C.P.|
|Publication Date||Jun 1933|
|Pages||231 - 232|
|Keyword(s)||Condition of curd, Curing, Curing temperature, Dry-salting, Humidity, Lactic-acid, Moulds, Pressing process, Rind, Ventilation and Whey-content|
Part 1 of this article there was discussed the necessary equipment and process of making Gouda-cheese, such as colouring, rennetting, cutting, heating, drawing off the whey, and then the salting and moulding. The further requirements to ensure a good product, such as pressing, curing and age, are discussed here.
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