Author Topic: Proosdij cheese  (Read 406 times)

Offline hoeklijn

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Proosdij cheese
« on: September 24, 2013, 12:59:40 AM »
A couple of weeks ago I visited an event organised by the artisan dairy "Kaaslust" in The Netherlands and I tasted one of the cheeses that is made there with the name "Proosdij". It's recipe is based on the Gouda recipe, but the culture is a mix of meso and thermo, which results in a cheese that after about 4 month will taste like a mature Gouda but has the texture of a young Gouda. 
In this case a mix of Chr. Hansen cultures is used. I bought the cultures at the dairy and tried the recipe yesterday:

I used:
20 liter raw milk
3/8 ts Chr. Hansen CHN-11/CHN19
3/8 ts Chr. Hansen LHB-01
1 1/2 ts saltpeter in 4 Tbs water
1 ts Calcium Chloride  in 4 Tbs water (yes, I know, I'll explain later)
1 ts liquid rennet in 4 Tbs water
brine from whey with 200 gr. salt per liter and 1 Tbs CaCl per liter
hot water (65C)
1 Tomme mould 21cm diameter
 plus a Kadova Gouda for 450 gram

Warm milk slowly to 29C (in my case it had to cool down)
Add CaCl.
Add culture.
Ripen about 45 minutes.
Add saltpeter.
Add rennet.
Note floc. time and use a factor of 3.5.
Cut curd in aout 1 cm and stir for 15 minutes.
Let curd rest for 10 minutes.
Remove whey until just above the curd.
Replace every liter of removed whey with 450ml of hot water, curd must be around 34C then.
Stir for 30 minutes.
Let it rest for 5 minutes.
Remove as much whey as possible.
Fill mould and let it drain upside down for 15 minutes.
Press and brine as usual for a Gouda.

Ok, why add CaCl with raw milk? It gives me a firmer curd and a higher yield and I notice a significant differance in floc. time, which was now 13 minutes...

Dairy "Kaaslust"


2769 gram of Proosdij, right from the press..



- Herman -


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Offline Geo

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Re: Proosdij cheese
« Reply #1 on: September 24, 2013, 02:21:28 AM »
Looking good - and quite a yield!

Why the saltpeter?

Offline hoeklijn

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Re: Proosdij cheese
« Reply #2 on: September 24, 2013, 09:48:00 AM »
Saltpeter is allowed here in The Netherlands as an additive to raw milk to prevent "late blowing" cheeses due to infection with buteric acid bacteria. I know there are other ways to prevent this, like Holdbac and Lysozym, but most Dutch webshops don't sell that.
- Herman -

Offline Geo

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Re: Proosdij cheese
« Reply #3 on: September 24, 2013, 03:06:56 PM »
Ah hah! I see. Can't beat the old cures.