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IRISH BLOCK-GOUDA FROM TIPPERARY.

Author(s) : HANSEN R.

Type of article: Article

Summary

GOUDA IS PRODUCED IN LARGE MOULDS, EACH PRESSED CHEESE WEIGHING UP TO 500 KG. CHEESE IS MADE IN THE TRADITIONAL WAY IN TANKS (16,000 L) ; THE OUTPUT FROM EACH TANK FILLS 3 MOULDS. AFTER A PRELIMINARY PRESSING AT 2 BAR, THE 3 MOULDS ARE STACKED TOGETHER AND PRESSED AS ONE, THE PRESSURE INCREASING FROM 2 TO 6 BAR OVER 4 HOURS. THE BLOCKS ARE TRANSFERRED TO THE BRINING TANKS (3-5 DAYS), AND ARE THEN CUT INTO 10 BLOCKS, MACHINE DRIED AND VACUUM-SEALED IN SHRINK FILM. STORAGE IS 2 WK AT 10-12 AND 5-6 DEG C.

Details

  • Original title: IRISH BLOCK-GOUDA FROM TIPPERARY.
  • Record ID : 1983-0647
  • Languages: Danish
  • Source: Nordeur. Mejeritidsskr. - vol. 47 - n. 6
  • Publication date: 1981

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