Step-by-Step Guide How to Make Gouda Cheese at Home

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Discover the art of crafting authentic Gouda cheese in your own kitchen with the BOONEVE Cheese Press. This comprehensive guide will walk you through each stage of the process, from selecting ingredients to aging your perfect wheel of homemade Gouda.

Introduction to Gouda Cheese

Gouda, named after the Dutch city where it originated, is one of the world’s most beloved cheeses. Known for its smooth, creamy texture and mild, slightly sweet flavor that develops complexity with age, Gouda is surprisingly accessible for home cheesemakers. With the right tools—particularly a quality cheese press like our BOONEVE model—you can create this classic cheese in your own kitchen.

Essential Equipment

Before beginning your Gouda journey, gather these essential tools:

  • BOONEVE Cheese Press — The cornerstone of successful Gouda making
  • Digital thermometer (accurate to 1°F/0.5°C)
  • 5-gallon stainless steel pot
  • Long knife or curd cutting tool
  • Cheesecloth
  • Colander
  • Large spoon for stirring
  • pH meter (optional but helpful)
  • Cheese wax for aging

Ingredients for 2 lbs (900g) of Gouda

  • 2 gallons (7.5 liters) whole cow’s milk (not ultra-pasteurized)
  • 1/4 teaspoon mesophilic culture (MM100 or Flora Danica)
  • 1/4 teaspoon thermophilic culture (optional, adds complexity)
  • 1/4 teaspoon calcium chloride diluted in 1/4 cup non-chlorinated water
  • 1/2 teaspoon liquid rennet diluted in 1/4 cup non-chlorinated water
  • 2 tablespoons salt (non-iodized)

Step-by-Step Gouda Making Process

Day 1: Making the Curds

Step 1: Prepare the Milk (30 minutes)

  1. Pour the milk into your stainless steel pot
  2. Gently heat to 90°F (32°C) using low heat
  3. Once temperature is reached, add calcium chloride solution while stirring

Step 2: Add Cultures (1 hour ripening)

  1. Sprinkle the mesophilic culture (and thermophilic if using) over the milk surface
  2. Let sit for 2 minutes to rehydrate
  3. Stir thoroughly with an up-and-down motion for 1-2 minutes
  4. Cover and maintain 90°F (32°C) for 60 minutes to ripen

Step 3: Add Rennet (40 minutes setting)

  1. Add diluted rennet to milk while stirring gently
  2. Stir for only 1 minute using an up-and-down motion
  3. Cover and keep at 90°F (32°C) for 40-45 minutes until you achieve a clean break (test by inserting a knife—it should come out clean with curd separation)

Step 4: Cut the Curds (15 minutes)

  1. Using a long knife, cut the curds into 1/2-inch (1.3 cm) cubes
  2. Make vertical cuts in a grid pattern, then angle your knife to cut horizontally
  3. Let curds rest for 5 minutes after cutting

Step 5: Cook the Curds (30 minutes)

  1. Gradually increase temperature to 100°F (38°C) over 30 minutes (no more than 2°F per 5 minutes)
  2. Stir gently but continuously to prevent curds from matting together
  3. Hold at final temperature for 15 minutes, continuing to stir

Step 6: Wash the Curds (30 minutes)

  1. Remove 1/3 of the whey from the pot
  2. Add the same amount of 110°F (43°C) water while stirring
  3. Continue stirring for 15 minutes
  4. This “washing” removes lactose and creates Gouda’s characteristic smooth texture

Step 7: Drain and Prepare for Pressing (15 minutes)

  1. Line a colander with cheesecloth
  2. Pour curds into the colander
  3. Gather the corners of the cheesecloth and twist to remove excess whey
  4. Transfer the curds in the cheesecloth to your BOONEVE Cheese Press

Pressing with Your BOONEVE Cheese Press

Step 8: First Press (1 hour)

  1. Place your stainless steel drainage tray on the base of your BOONEVE press
  2. Position the wrapped curds in the center
  3. Place the wooden follower on top
  4. Assemble the press by inserting the threaded rods and adding the springs
  5. Apply light pressure by tightening the wing nuts just until the springs begin to compress
  6. Press for 1 hour

Step 9: Flip and Second Press (12 hours)

  1. Remove the cheese from the press and unwrap
  2. Flip the cheese over and rewrap in fresh cheesecloth
  3. Return to the press and apply medium pressure (springs compressed about halfway)
  4. Press for 12 hours (overnight)

Step 10: Salt Bath (8 hours)

  1. Remove the cheese from the press and remove cheesecloth
  2. Prepare a salt brine (1 lb salt to 1/2 gallon water)
  3. Float the cheese in the brine (you may need to place a small plate on top)
  4. Brine for 8 hours, flipping halfway through

Aging Your Gouda

Step 11: Air Dry (2-3 days)

  1. Remove cheese from brine and pat dry
  2. Place on a cheese mat in a cool (50-55°F/10-13°C), humid (80-85%) environment
  3. Turn twice daily until the surface is dry to the touch

Step 12: Waxing (30 minutes)

  1. Once dry, coat your cheese with cheese wax using a natural-bristle brush
  2. Apply 2-3 thin coats, allowing each to dry
  3. The BOONEVE press creates the perfect wheel shape for elegant waxing

Step 13: Aging (1-12 months)

  1. Age your Gouda in a cool environment (50-55°F/10-13°C) with 80-85% humidity
  2. Young Gouda (1-2 months): Mild and creamy
  3. Medium Gouda (3-6 months): More flavor development
  4. Aged Gouda (7+ months): Complex, with sweet crystalline texture

Troubleshooting Common Issues

Cheese Too Moist

  • Solution: Increase pressing time or pressure with your BOONEVE press
  • For future batches, ensure curds are properly cooked and drained

Uneven Texture

  • Solution: Cut curds more uniformly next time
  • Ensure even pressure application with your BOONEVE press

Cheese Too Dry

  • Solution: Reduce cooking temperature or time in future batches
  • Reduce pressing pressure slightly

Why the BOONEVE Cheese Press Makes the Difference

The BOOENVE Cheese Press’s precisely calibrated spring system provides consistent pressure throughout the pressing process, which is crucial for developing Gouda’s characteristic texture. The durable Siberian pine construction and stainless steel components ensure food safety while the design allows for perfect drainage during pressing.

The adjustable pressure system lets you customize compression based on the specific requirements for Gouda cheese, giving you professional results every time. With proper use of your BOONEVE press, you’ll achieve the perfect wheel shape and density that are hallmarks of quality Gouda.

Conclusion

Making Gouda at home is a rewarding process that combines science and art. While it requires patience and attention to detail, the result—a wheel of homemade Gouda—is well worth the effort. With your BOONEVE Cheese Press as your ally in the kitchen, you’re well-equipped to create authentic, delicious Gouda that rivals anything from the cheese shop.

Note: Remember that cheesemaking is part science, part art. Don’t be discouraged if your first batch isn’t perfect—each cheese you make will improve as you gain experience with your BOONEVE press and refine your technique.

What’s your favorite way to enjoy homemade Gouda? Share your recipes and experiences in the comments below!

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