Gouda cheese is sold all over the world. Most of the cheese is produced in factories. However, there are a number of dairy farms where cheese is produced in the traditional way. Henri Willig processes more than 30.000 litres of milk every day. Part of that is used in our traditional cheese farms.

Every morning we pour milk into a cheese tub and we add a bacterial culture that gives the cheese its special taste. After heating the milk to 29º Celsius we add rennet that helps the milk coagulate.

Within 30 minutes the milk becomes thick, like a pudding, and we carefully cut the milk with special knives. The milk separates in two parts: a liquid part (whey) and a solid part (curds).

Ninety percent is whey and ten percent is curds. The curds are put in special cheese moulds. These moulds are placed under a cheese press. The curds are pressed together for about two hours to attain the traditional shape of a cheese.

When the cheeses have been pressed, it is time for a swim in the brine bath. This gives the cheese a natural rind, preserves the cheese and gives it a better taste.

When the cheeses have absorbed enough salt they are put on shelves for drying. Two days later a coating can be applied to prevent the cheese from drying out.

In storerooms the cheese ripens.
After three weeks the cheese
is ready to be eaten. Now it is
time to visit our online shop!!