Description

Peter Dixon’s published Gouda sheet for 100 lb (12 gallons) raw milk at 86–88 °F. CHOOZIT MM100 / BT01 / BT02 / KAZU at 3–5 DCU, or 0.5–1.0 lb ABIASA Aroma B bulk. Ripen 30 min. 9 ml single-strength rennet (cow/goat; 5 ml sheep). Floc 12–15 min × 3. Cut ⅜ in pea. Heal 2–3 min. Whey pH 6.50–6.60; hoop not below pH 6.45. Draw one third of the milk volume as whey and replace with the same volume of 130 °F water in two stages (95 °F / 5 min, then 98–102 °F). Cook 30–45 min. Press under whey 15 min. Follow-weight 2 lb per lb cheese, flip at 1 h, up to 4 lb/lb if the rind is not smooth. Demold at 0.35–0.40 %TA or pH 5.40–5.50. Saturated brine 3–4 hours per lb. Age ≥ 60 days at 50–55 °F and 85–90% RH. Yield is not published. Do not mix this pH card with Wallace’s NEC Gouda.

Recipe details

Style

Semi-hard cheese

Country

Netherlands

Region

Westminster artisan sheet (Gouda)

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

US

Milk

Cow milk, Raw, Not homogenized

Milk volume

12 gal

Active time

6 h

Total time

60 d

Scale

For milk volume: 12 gal

Ingredients

• Whole milk, not ultra-pasteurized — 12 gal

  Role: Base milk · Kind: Whole milk

• CHOOZIT MM100 / BT01 / BT02 / KAZU, 3–5 DCU — 3 DCU (3–5 DCU)

  Role: Culture · Kind: Culture

  Preparation: Time: 2 min; Instruction: Sprinkle on the milk surface and rehydrate 2 minutes before stirring in.

  Dixon: 3–5 DCU of MM100, BT01, BT02 or KAZU per 100 lb, or 0.5–1.0 lb ABIASA Aroma B bulk.

• Single-strength rennet (cow or goat) — 9 ml

  Role: Coagulant · Kind: Rennet

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

  Dixon: 9 ml cow/goat; 5 ml sheep.

Equipment

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

Process

1. Raw milk at 86–88 °F

   Heat · Milk preparation

   Bring 100 lb (12 gallons) raw milk to 86–88 °F.

   Temperature: 87 °F (86–88 °F)

2. Culture 30 min

   Step code · Ripening

   Add 3–5 DCU MM100/BT01/BT02/KAZU (or 0.5–1.0 lb Aroma B bulk). Ripen 30 minutes.

   Temperature: 87 °F (86–88 °F) · Time: 30 min · Addition: Amount: 3 DCU

3. Rennet; floc 12–15 min × 3

   Step code · Coagulation

   Add 9 ml single-strength rennet (5 ml sheep). Flocculation should be 12–15 minutes; multiply by 3 (e.g. 12 × 3 = 36 min).

   Temperature: 87 °F · Time: 36 min · Flocculation: 12 min × 3 · Until: Clean break · Addition: Amount: 9 ml

4. Cut ⅜ in pea; heal 2–3 min; whey pH 6.50–6.60

   Cut · Cutting

   Cut ⅜ inch cubes. Heal 2–3 minutes. Whey pH 6.50–6.60.

   pH: 6.55 · Size: 0.375 in · Curd cuts: Cut: Size: 0.375 in; Wait: 5 min; Cut: Size: 0.375 in · Settle: Duration: 2.5 min (2–3 min)

5. Draw ⅓ whey; 130 °F water to 98–102 °F

   Step code · Stirring

   Drain whey equal to one third of the original milk (4 gallons here). Replace with the same volume of 130 °F water in two stages: first to 95 °F and stir 5 min, then the rest so the vat is 98–102 °F (higher for a drier cheese). Hoop pH must not fall below 6.45.

   Temperature: 100 °F (98–102 °F) · pH: 6.45 · Whey draw: 4 gal · Wash water: Volume: 4 gal; Temperature: 130 °F

6. Cook 30–45 min at 98–102 °F

   Step code · Cooking

   Stir and cook 30–45 minutes at 98–102 °F.

   Temperature: 100 °F (98–102 °F) · Time: 37 min (30–45 min)

7. Under whey 15 min, then 2 lb per lb cheese

   Press · Pressing

   Press curds under the whey 15 minutes. Begin at 2 lb weight per 1 lb cheese. After one hour flip; increase to 4 lb per lb if the rind is not smooth.

   Time: 1 h · Pressing: Stage: Duration: 15 min; Stage: Duration: 1 h; Duration: 1 h · Settle: Duration: 15 min · Flips: Turn: After: 1 h

8. Saturated brine 3–4 h per lb at pH 5.40–5.50

   Step code · Salting

   When acidity is 0.35–0.40 %TA or pH 5.40–5.50, brine in a saturated 50 °F bath 3–4 hours per pound (about 8 hours per kg). Or rest overnight at 50 °F and brine the next morning.

   pH: 5.45 · Brining: Saturated: Yes; 8 hours per kg; Temperature: 50 °F

9. Age ≥ 60 days at 50–55 °F, 85–90% RH

   Age · Aging

   Store wheels at 50–55 °F and 85–90% RH for at least 60 days. A drier 80–85% RH / 50–60 °F room is also described. Composition on the sheet: 41–42% moisture, 48–50% FDM, 1–1.5% salt. Yield is not published.

   Temperature: 52.5 °F (50–55 °F) · Time: 60 d · Humidity: 87.5 % (85–90 %)

Also known as

Dairy Foods Consulting Gouda

Targets

pH at draining: 6.45; pH at cutting: 6.55; pH at demolding: 5.45

Aging

Duration: 60 d; Stage: Name: Gouda cave; Duration: 60 d; Temperature: 52.5 °F (50–55 °F); Humidity: 87.5 % (85–90 %)

Packaging

Natural rind

Allergens

Allergen: Milk

Safety

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

Source

Title: GOUDA — Dairy Foods Consulting / Westminster Artisan Cheesemaking; Creator: Peter Dixon, MS / Dairy Foods Consulting; Year: 2015; URL: https://static1.squarespace.com/static/552d4535e4b03d0c390b51a0/t/55632715e4b086159c433901/1432561429499/dfc+gouda.pdf