Making "GOUDA" cheese
on the dairy farm.

 

Washing		A portion of the whey is drained off (to be added to the cattle fodder later) and hot water is added to aid in the release of more whey from the curds. Temperature is carefully controlled. Here Dave again checks the temperature of the batch.

 

Raking	Now the curds are very apparent. Dave rakes the batch to promote further release of whey from curds already formed.

 

Peppers	Now with little liquid whey remaining the jalapeno peppers and red peppers are added and mixed into the batch. Today we're making jalapeno gouda cheese.

 

Molding	The curd and pepper mix is now scooped out of the tank, drained and placed in cheese molds.

 

Molded & Whey	Here is a close-up view of the future cheese in the mold. The cheese mold has a fine screen liner and drain holes to permit additional drainage during pressing.

 

Pressing

A lid is placed on top of the mold and it is put under pressure using weights. Here Dave loads molds into a drain pan and applies weights. The pressing is completed over a few hours. The cheeses are rotated several times to maintain uniform consistancy throughout.

Winchester Cheese Company, 32605 Holland Road, Winchester, California 92596
Phone: (951) 926-4239 • Fax: (951) 926-3349 • Email: sales@winchestercheese.com

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