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Zuivelcooperatie
Campina Melkunie b.a. and Campina Melkunie b.v.(Divisie Kaas)
p.a.
Postbus 9294 5000 HG Tilburg |
C.O.K.Z. (Centraal
Orgaan Kwaliteitsaangelegenheden in de Zuivel)Postbus 250, 3830 AG
LEUSDEN
Tel: ..3133 - 496 56 96
Fax: ..3133 - 496 56 66
info@cokz.nl |
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Noord-Hollandse Gouda is a Gouda-type cheese (in the form of a cylinder or block with a weight of 2.5 to 30 kg). The specific characteristics are:
- flavour: aromatic, pleasant, melts in the mouth and is mild to strong depending on the- age. Noord-Hollandse Gouda is less salty than other Gouda cheese;
- cut: after cutting the cheese, the formation of eyes is visible, evenly distributed or not over the section;
- rind: the rind of the cheese is closed, smooth and shows no visible growth of mould; in particular its good preservation is one of the most striking characteristics;
- consistency: the cheese lies "fully" in the brace and, after some resistance is overcome, is very malleable; this typical characteristic has meant that it has long been denoted as a "soft dairy product".
Noord-Hollandse Gouda is only prepared from milk obtained from the Province of Noord-Holland.
The preparation of Gouda cheese at dairy farms already dates back several centuries. This cheese has also been produced under factory conditions since about 1900. Noord-Hollandse Gouda is traditionally prepared under factory conditions according to the method described below, which is a particularization of the quality requirements for Gouda cheese which were laid down in the past on the basis of the 1911 Patent and Trade Mark Act for Cheese.
Within 12 hours of delivery, the milk receives heat treatment for 30 seconds at 65°C or an equivalent thereof;
-after standardization, the milk is pasteurized for at least 12 seconds at 72°C or an equivalent thereof;
-the milk is curdled with calf or cattle rennet at a temperature of between 31°C and 34°C;
-type A lactic acid (BD lactic acid), together with Leuconostoc cremoris and Lactobacillus lactis and Lactobacillus cremoris, is used for souring;
-the curds are treated and washed until the moisture and lactose content is such that a mild, non-acidic taste is obtained in the cheese (pH at 14 days > 5.25);
-the pressed curds are soaked in brine until a salt content of 3.3% on average and 3.6% maximum exists in the dry matter;
-after the cheese has ripened for a rainimum of 4 weeks and a maximum of 18 months at a temperature of at least 14°C, the characteristic properties of the product are
obtained.
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