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Cheese from Netherlands
Boerenkaas is Gouda-type cheese made on the farm from the farm's own raw milk. The milk is renneted at about 30 °C within 40 hours of milking, the curd is washed with hot water to at most 37 °C, pressed, brined in 18–22 % salt and ripened at least 13 days at 12 °C or more. Made in 6 steps over 15 days. The longest step, ripen, takes at least 13 days (Netherlands Enterprise Agency (RVO)) and runs at at least 12 °C (Netherlands Enterprise Agency (RVO)). Salt is 18–22 % (Netherlands Enterprise Agency (RVO)). Mixed lactic starter culture and Propionic and aroma-forming bacteria do most of the fermenting.
| Main step | at least 13 daysSet[boerenkaas-tsg] | Ripen |
|---|---|---|
| Temperature | at least 12 °CSet[boerenkaas-tsg] | Ripen |
| Salt | 18–22 %Set[boerenkaas-tsg] | Brine |
| Acidity | pH 5.2–5.4Set[boerenkaas-tsg] | Ripen |
| Raw milk · Never heated above 40 °C; at least half from the farm's own herd[boerenkaas-tsg] |
| Cultures of lactic, propionic and aroma-forming bacteria[boerenkaas-tsg] |
| Rennet[boerenkaas-tsg] |
| Water · Hot water to wash the curd[boerenkaas-tsg] |
| Calcium chloride and sodium nitrate (allowed)[boerenkaas-tsg] |
| Salt · In brine of 18–22 % sodium chloride[boerenkaas-tsg] |
| Cumin, other seeds, herbs or spices (optional)[boerenkaas-tsg] |
| Starter: mixed culture of acidifying bacteria |
Total time across the recorded steps: 15 days
What changes: Starter and rennet go into raw farm milk at about 30 °C
Output: curd.
Microbes at work in this step
a mixed starter culture acidifies the milk
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Boerenkaas follows the Gouda method but must be made on the farm from raw milk, used within 40 hours and never heated above 40 °C. Gouda Holland PGI cheese is made in factories from pasteurised milk.
Made from raw milk; the dossier requires phosphatase activity normal for raw milk, which proves it was not pasteurised.
Every number is labelled with how it is known. How this atlas is made
Until 1874 all Dutch milk was made into cheese on the farm. Factory processing then grew, and pasteurising cheese milk spread in the early 20th century; farms kept making raw-milk cheese. Rules from 1982 created the state mark, later the casein mark, for farm cheese from raw milk.
