Farmer Cheese

The cows graze in summer in the green grass of the Krimpenerwaard. In winter, the cows eat also grass, that is preserved in summer. Of that delicious grass, the cows give twice a day delicious, full-fat milk, of which the Gouda Farmers-cheese is made.

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After the cows are milked in the morning, all the milk is in the cheese-tub. To the milk is added milksourbacterials and curdle. The curdle causes the milk is going thick, so it is possible to cut it in small pieces. We call these little pieces 'wrongel' and the liquid that is remained, is 'whey'.

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After a couple of hours of moving, warming up and drawing off the liquid, the cheeseforms can be filled. When the 'wrongel' is in the cheeseforms, the cheeses are pressed a couple of hours, and are turned a couple of times. So the nice Gouda Farmers-cheese is made.
The next day, the cheeses go in a salt bath, and they stay there for three days for a good preserving. At last, the cheeses are plastificated and they are ready for consumption. At least, if you prefer young cheese. Otherwise you have to ripe the cheese for four to eight months for medium ('belegen') cheese, or still longer for old cheese.