History
When and where
About 6,000 years ago, nomads accidentally discovered that cheese was produced when milk was stored in calf’s bladders for an extended period of time.
Since then, the cheese making process has evolved.
Evidence has been found in the Netherlands that cheese has been produced since 800 BC.
In fact, earthenware pots with holes in them where the cheese leaked out and could have dried have been found from this period. Julius Caesar also noticed that there was little arable land in these places and that cheese, milk and meat were plentiful. He recorded this in his journal in 57 BC
Because of the wet soil, over the centuries the provinces of Friesland, North and South Holland were the most suitable for raising dairy cows.
In the Middle Ages, the Dutch already exported cheese abroad, for example from the still famous Waag in Alkmaar.
From the Golden Age onwards, the Netherlands was already known as a real country of cheese.
How the cheese is made
The cheese is produced from fresh milk that has undergone heat treatment (pasteurization). Sourdough and rennet are added to the milk. This leads to coagulation of the proteins, forming a tart substance (curd) and remaining moisture (whey).
The curd floats in whey, it is placed in a cauldron and pressed. This causes more whey to be released, which is drained off. The still grainy curd is collected in a round mold and strongly pressed into it, after which the mold is placed under a press. This gives the cheese a round shape.
The cheese is then placed in a brine bath. This gives the cheese flavor, improves its structure and extends its shelf life.
The cheese matures for 4 weeks to more than a year. The length of ripening determines, among other things, the taste of the cheese. The longer it ripens, the spicier its taste.
