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Home-made Gouda cheese


Gouda is one of the most popular types of cheese. Interestingly, it was invented near Rotterdam, in the Dutch town of Gouda, to which it owes its name. It's a yellow, semi-hard, ripening cheese, very popular in Poland. Unfortunately, in order to enjoy its unique taste, you need to be patient. This type of cheese should mature for 4 weeks. We assure you that it's really worth the wait. Below you will find step-by-step instructions on how to make home-made Gouda cheese. Are you ready for a cheese adventure? Let’s start!


  • 10 litres fresh or pasteurised milk
  • 0.5 g Gouda cheese making cultures
  • 3 g calcium chloride
  • 0.1 g liquid microbial rennet
  • salt

Recipe for home-made Gouda cheese


Heat the milk to 33 °C. Add the bacterial cultures, stir gently, then remove from heat, cover and set aside in a warm place for 1 hour. Dissolve the calcium chloride in a small amount of water and add to the pot, stirring gently. Leave for 10 minutes. Dissolve the rennet in 50 ml of water at 38 °C, and add it to the pot. Mix everything thoroughly and set aside for 1 hour.  After the curd forms, cut it into 1 cm cubes and leave for 20 minutes.  After this time, pour out 20% of the whey. Top up with the same amount of water at 30 °C, constantly stirring gently. While still stirring, carefully heat the mass to 53 °C. Wait for 20 minutes until the cheese settles and drain all the whey.  Gently knead the cheese mass with your hand, then place it in the cheesecloth and the cheese mold. Place the cheese in the cheese press and leave for 16 hours at the room temperature.  After pressing, remove the cheese from the mold and place it in brine for 3 days. Next, remove the cheese and place it on a flat dish lined with paper towel, to drain and dry. Leave it for 3 days, turning over two or three times a day, for an even effect.

Note: The cheese should ripen for 4 weeks at 12-16 °C.

Recipe for brine: Add 5 tablespoons of salt to 1.5 litres of water at 15 °C.

... because homemade is better!