Description

Syrodelkin shop home Dutch-style cheese: 10 litres of milk. Mesophilic starter ¼ tsp. Liquid rennet ½ tsp or 0.5 g dry. Calcium chloride 1 g. Annatto 7–10 drops. Heat to 32 °C, annatto, culture 30 min, CaCl₂ then rennet, set 40–50 min. Cut 1 cm. Stir 20 min to 35 °C. Draw 30% whey (3 L) and add 20% water of the original milk (2 L) at 42 °C. Stir 20 min to 38 °C. Rest 10–15 min so the grain knits under whey, form the head by hand under whey, hoop. Press 2 kg / 30 min, 3 kg / 1 h, 4 kg / 2 h. 20% brine 4–6 h. Dry 5–6 days in the fridge on a mat. Latex or wax. Age 60 days at 12–14 °C. Yield, floc, pH and RH are not published. Do not mix this vat with another author’s hours-per-kg or pH card.

Recipe details

Style

Semi-hard cheese

Country

Netherlands

Region

Netherlands-style, home vat

PDO

No

Schema version

1.00

Type

Home recipe

Vegetarian

Yes

Created

2026-09-09

License

CC-BY-4.0

Author

CheeseXML 1.00 reference set

Units

Metric

Milk

Cow milk, Pasteurized, Not homogenized

Milk volume

10 l

Active time

5 h

Total time

66 d

Scale

For milk volume: 10 l

Ingredients

• Whole milk, not ultra-pasteurized — 10 l

  Role: Base milk · Kind: Whole milk

• Mesophilic starter, ¼ tsp — 0.25 tsp

  Role: Culture · Kind: Culture

  Preparation: Time: 2 min; Instruction: Sprinkle on the milk surface, then stir in.

  Syrodelkin: ¼ tsp mesophilic. The packet is not named.

• Annatto — 8 drops (7–10 drops)

  Role: Adjunct · Kind: Adjunct Annatto

  Syrodelkin: 7–10 drops into the 10-litre vat, before the culture.

• Calcium chloride, dry — 1 g

  Role: Mineral · Kind: Calcium chloride

  Preparation: Instruction: Dissolve in cool boiled water together with the rennet dilution.

  Syrodelkin: 1 g dry calcium chloride, dissolved and added before the rennet.

• Liquid rennet — 0.5 tsp

  Role: Coagulant · Kind: Rennet

  Preparation: Instruction: Dilute in cool boiled water.

  Substitute: Dry coagulant — 0.5 g

  Syrodelkin: ½ tsp liquid or 0.5 g dry.

• Wash water at 42 °C — 2 l

  Role: Water · Kind: Water

  Syrodelkin: 20% of the original 10 L milk = 2 L, at 42 °C, after drawing 30% whey (3 L).

Equipment

• Heavy-bottomed pot
• Dairy thermometer
• Curd knife
• Slotted ladle
• Cheese hoop / mold
• Cheese press
• Follower
• Butter muslin / cheesecloth
• Brine container
• Aging fridge or cave
• Cheese wax

Process

1. Heat milk to 32 °C

   Heat · Milk preparation

   Heat 10 litres of milk to 32 °C.

   Temperature: 32 °C

2. Add 7–10 drops of annatto

   Step code · Milk preparation

   Add 7–10 drops of annatto and stir.

   Temperature: 32 °C · Addition: Amount: 8 drops (7–10 drops)

3. Culture 30 min

   Step code · Ripening

   Sprinkle the mesophilic starter on the milk, stir, and leave still 30 minutes.

   Temperature: 32 °C · Time: 30 min · Addition: Amount: 0.25 tsp

4. Add 1 g CaCl₂, then rennet

   Step code · Calcium correction

   Pour in the dissolved 1 g calcium chloride and stir. Then pour in the diluted rennet and stir.

   Temperature: 32 °C · Addition: Amount: 1 g

5. Rennet, set 40–50 min

   Step code · Coagulation

   Cover the pot and leave still 40–50 minutes until a curd forms.

   Temperature: 32 °C · Time: 45 min (40–50 min) · Until: Clean break · Addition: Amount: 0.5 tsp

6. Cut 1 cm cubes

   Cut · Cutting

   Cut the curd into 1 cm cubes.

   Size: 1 cm · Curd cuts: Cut: Size: 1 cm; Wait: 5 min; Cut: Size: 1 cm · Settle: Duration: 5 min

7. Stir 20 min to 35 °C

   Stir · Cooking

   Stir the grain 20 minutes, bringing the vat to 35 °C.

   Temperature: 35 °C · Time: 20 min · Stir: Duration: 20 min

8. Draw 3 L whey; add 2 L water at 42 °C

   Step code · Stirring

   Draw 30% of the original milk as whey (3 L). Add 20% of the original milk as water (2 L) heated to 42 °C.

   Temperature: 42 °C · Whey draw: 3 l · Wash water: Volume: 2 l; Temperature: 42 °C · Addition: Amount: 2 l

9. Stir 20 min to 38 °C

   Step code · Cooking

   Stir the grain 20 minutes, bringing the vat to 38 °C.

   Temperature: 38 °C · Time: 20 min · Stir: Duration: 20 min

10. Rest 10–15 min under whey

    Step code · Draining

    Leave the grain still 10–15 minutes. In that time it knits into a slab under the whey.

    Time: 12 min (10–15 min) · Settle: Duration: 12 min (10–15 min)

11. Form the head by hand under whey, then hoop

    Step code · Molding

    Form the head by hand under the whey and move it into the hoop.

12. Press 2 kg / 30 min, 3 kg / 1 h, 4 kg / 2 h

    Press · Pressing

    Press 30 minutes under 2 kg, flip; 1 hour under 3 kg, flip; 2 hours under 4 kg.

    Time: 3.5 h · Pressing: Stage: Mass: 2 kg; Duration: 30 min; Stage: Mass: 3 kg; Duration: 1 h; Stage: Mass: 4 kg; Duration: 2 h; Duration: 3.5 h · Flips: Turn: After: 30 min; Turn: After: 1 h

13. 20% brine, 4–6 h

    Step code · Salting

    Brine in 20% brine for 4–6 hours. The source does not publish a brine-bath volume or hours per kilogram.

    Time: 5 h (4–6 h)

14. Dry 5–6 days in the fridge on a mat

    Step code · Drying

    Dry the cheese in the fridge on a drainage mat for 5–6 days.

    Temperature: 8 °C · Time: 5.5 d (5–6 d)

15. Latex or wax

    Step code · Rind treatment

    Coat the head with latex or wax.

16. Age 60 days at 12–14 °C

    Age · Aging

    Age 60 days at 12–14 °C. Relative humidity is not published.

    Temperature: 13 °C (12–14 °C) · Time: 60 d

Also known as

Gollandskiy

Also known as

Holland cheese

Aging

Duration: 5.5 d (5–6 d); Stage: Name: Dry in the fridge; Duration: 5.5 d (5–6 d); Temperature: 8 °C; Stage: Name: Dutch-style aging; Duration: 60 d; Temperature: 13 °C (12–14 °C)

Storage

Temperature: 8 °C; Shelf life: 60 d

Packaging

Waxed

Allergens

Allergen: Milk

Safety

Use milk that is not ultra-pasteurized. Pasteurize unknown raw milk. Sanitize equipment.

Source

Title: Dutch cheese. Home recipe; Creator: Syrodelkin; URL: https://shop.syrodelkin.ru/gollandskij-sir.html

Tags

Tag: Vegetarian