Oakdale's Aged Gouda is aged to perfection for 7 months. Itss 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. Contains: milk.
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