View source for Noord-Hollandse Gouda

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|description= :Noord-Hollandse Gouda is a BOB (Beschermde Oorsprongsbenaming) cheese of the Gouda type in the form of a cylinder or block with a weight
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[[Image:Noord-Hollandse Gouda.jpg|300px|thumb|right|Noord-Hollandse Gouda]] 

* Description:

Noord-Hollandse Gouda is a [[BOB]] (Beschermde Oorsprongsbenaming) [[cheese]] of the [[Gouda]] type 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, either evenly distributed or not throughout 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 mouth and, after some resistance is overcome and is very malleable; this typical characteristic has meant that it has long been denoted as a "soft dairy product"

*Geographical area:

Province of Noord-Holland.  The specific characteristics of the [[cheese]], namely the pleasant taste, the specific development of the dry rind and the special consistency, are the result of a combination of the composition of the [[milk]] in the Noord-Holland pasture area and the applied method of preparation of Noord-Hollandse Gouda. On account of its specific characteristics, it has a difference in quality for which buyers are prepared to pay a higher price (about 8%).

*History:

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 particular adaption 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.

*Production:

Within 12 hours of delivery, the [[milk]] receives heat treatment for 30 seconds at 65°C and after standardization, the [[milk]] is pasteurised for at least 12 seconds at 72°C  The [[milk]] is curdled with calfs’ or cattle [[rennet]] at a temperature of between 31°C and 34°C.  Type A [[lactic acid]] (BD [[lactic acid]]), together with ''Leuconostoc cremoris'', ''Lactobacillus lactis'' and ''Lactobacillus cremoris'', are 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 matured for a minimum 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.

Reference:  '''[http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=487 The European Commission]'''

{{CategoryLineIngredients}}
[[Category:Ingredients]]
[[Category:Dairy products]]
[[Category:cheeses]]
[[Category:Dutch cheeses]]
[[Category:Cows' milk cheeses]]
[[Category:PDO-PGI-TSG ingredients]]

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