Making "GOUDA" cheese
on the dairy farm.

 

Brine	To form a rind on the cheese and seal it, after it is removed from the mold it is placed in the brine tank as shown here.

 

Curing	Each batch of cheese is labeled and kept in refrigerated storage for 60 days or more to complete the process. The aged Gouda is kept in storage for a longer period which results in a sharper taste.

 

Packaging	When aging is complete for the cheese being produced the cheese is sliced and vacuum packed as shown here.

 

Weighing

As the final step each package of cheese is weighed and labeled. This is the way our cheese comes to you direct from the farm! Valerie's pride in a job well done is obvious. This completes your tour! We invite you to order a slice of our handiwork! [ Order ]

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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Last update: 22 May, 2007
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