Oakdale's Aged Gouda is aged to perfection for 7 months. Its nutty flavor is balanced with a sweet finish. Serve alone, with fruit, or nuts. Pair with a hard, dry cider or a sour beer to bring out the caramel notes on the finish.
Four days a week we start the 11 week process of making Gouda. The cheesemaker's work begins the night before when he makes sure that the fresh milk we receive from a local dairy is properly transferred and chilled. Before the sun rises the next morning, he starts the pasteurization process and adds cheese cultures to the milk. Within a few hours, curds start to form and the whey is separated from the batch. Shortly after, the curds are pressed into a large block and cut into 10 pound pieces which are placed in their molds, fitted with a lid and pressed into wheels. The next day, the wheels are transferred to a brine solution to cure. Two days later, the cheese is transferred to wooden drying racks, coated with wax, and begins the aging process where it matures to perfection.
Ingredients: Pasteurized whole milk, salt, annatto coloring, and enzymes.
We opened the doors of our first cheese plant in California in 1983. Walter and Lenneke, our founders, bought their first cheese vat, remodeled a small milk barn nestled in an almond orchard in Escalon, and began handcrafting Dutch Gouda, Quark and yogurt.Read more