You don’t have to travel to the Netherlands for the classic Dutch cheese: Gouda. It can now be found every Saturday at the Market, thanks to Frisian Farms and the Bandstra brothers. Staying true to their Dutch heritage, Mike and Jason Bandstra (with the help of a cheese maker from Holland) developed their technique to model the traditional production of Gouda cheese.
The process begins with the milk from the Bandstra’s eighty-head herd of cattle. At Frisian Farms, maintaining the herd’s comfort and health without the use of growth hormones or antibiotics is a critical part of the cheese making process. To ensure that the Gouda is as natural as possible, the cows are given a diet of grass, hay and grain - supplied from Jason Bandstra’s own grain farm just a few miles away.
Twenty-five percent of the cows’ milk is devoted to making the Gouda. After milking, the milk is piped directly to the cheese vat in the cheese house. There the cheese is pasteurized, cooled and cultured. Next, vegetable rennet is added to the milk, causing the milk to curd and whey. Once the curd can be separated from the whey (the liquid portion of milk) water is added. The water helps to dilute the lactic acid and create a sweeter taste. The cheese is then put into moulds and soaked in brine for four days, allowing the rind to form around the cheese. The cheese is then given an edible coating to help it retain moisture. Finally, the cheese is stored in a climate-controlled room, where it will ripen and cure for a minimum of 6 weeks or up to 5 years. The longer the cheese is cured the more intense the flavor.
The sharp, intense flavor of Frisian Farms Gouda has become a favorite for Market shoppers. Still skeptical? Stop by Frisian Farms’ booth, located on the west side of 11th Street outside of Spaghetti Works and try a sample for yourself.