Description

Syrodelkin shop Dutch-style cheese: 10 litres of milk, ¼ tsp mesophilic starter, ½ tsp liquid rennet or 0.5 g dry, 1 g CaCl₂, 7–10 drops annatto. Heat 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 and add 20% (of original milk) 42 °C water. Stir 20 min to 38 °C. Rest 10–15 min, form the head under whey. 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. Latex or wax. Age 60 days at 12–14 °C. Yield, floc, pH and RH are not published. Distinct from Dixon Gouda and from Wallace NEC Gouda.

Recipe details

Style

Semi-hard cheese

Country

Russia

Region

Home Dutch-style 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

67 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 and rehydrate 2 minutes before stirring in.

• Liquid rennet, ½ tsp (or 0.5 g dry) — 0.5 tsp

  Role: Coagulant · Kind: Rennet

  Preparation: Dilute in: 0.25 cup; Instruction: Dilute in cool non-chlorinated water.

  Substitute: Dry rennet — 0.5 g

• Calcium chloride (for pasteurized milk) — 1 g

  Role: Mineral · Kind: Calcium chloride · Optional: Yes

  Preparation: Dilute in: 0.25 cup; Instruction: Dilute in cool non-chlorinated water before adding.

• Annatto, 7–10 drops — 8 drops (7–10 drops)

  Role: Adjunct · Kind: Adjunct Annatto · Optional: Yes

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. Annatto 7–10 drops

   Step code · Milk preparation

   Add 7–10 drops of annatto and stir.

   Temperature: 32 °C · Addition: Amount: 8 drops

3. Culture 30 min

   Step code · Ripening

   Sprinkle ¼ tsp mesophilic starter, stir, rest 30 minutes.

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

4. CaCl₂ then rennet

   Step code · Calcium correction

   Dissolve calcium and rennet separately. Pour in 1 g CaCl₂, stir, then ½ tsp liquid or 0.5 g dry rennet.

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

5. Set 40–50 min

   Step code · Coagulation

   Cover, rest 40–50 minutes until a curd.

   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 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

   Step code · Cooking

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

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

8. Draw 30% whey; add 2 L water at 42 °C

   Step code · Stirring

   Draw 30% of the whey (3 L) and add 20% of the original milk as 42 °C water (2 L). Stir 20 minutes to 38 °C.

   Temperature: 38 °C · Time: 20 min · Whey draw: 3 l · Wash water: Volume: 2 l; Temperature: 42 °C · Stir: Duration: 20 min

9. Rest 10–15 min; form under whey

   Step code · Molding

   Rest 10–15 minutes for a pack. Form the head by hand under whey and move to a hoop.

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

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

    Press · Pressing

    Press 2 kg for 30 min, flip; 3 kg for 1 h, flip; 4 kg for 2 h.

    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

11. 20% brine 4–6 h

    Step code · Salting

    Brine in 20% brine 4–6 hours.

    Time: 5 h (4–6 h)

12. Dry 5–6 days in the fridge

    Step code · Drying

    Dry on a draining mat in the refrigerator 5–6 days, then latex or wax.

    Time: 5.5 d (5–6 d)

13. Age 60 days at 12–14 °C

    Age · Aging

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

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

Also known as

Gollandsky

Aging

Duration: 60 d; Stage: Name: Dutch-style aging; Duration: 60 d; Temperature: 13 °C (12–14 °C)

Packaging

Waxed

Allergens

Allergen: Milk

Safety

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

Source

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