Author Topic: Boerenkass Cheese (Dutch Farmhouse Cheese) Making Recipe  (Read 1769 times)

Offline marianstock

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Boerenkass Cheese (Dutch Farmhouse Cheese) Making Recipe
« on: July 12, 2009, 04:55:19 AM »
would anyone have a recipe to share so I can make this cheese please.  I will be using 10 litres of cow milk.  Bought some last week it was $80 kilo !!! I would love to make some for my dutch daughter in law.  thanks.


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Offline DeejayDebi

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Re: Boerenkass Cheese (Dutch Farmhouse Cheese) Making Recipe
« Reply #1 on: July 12, 2009, 12:58:05 PM »
Boerenkass Cheese ( dutch farmhourse cheese)

Country of Origin: The Netherlands
Region: South Holland
City / Village: Zoeterwoude
Type of Milk: Cow
Cheese Style: Firm
Flavor Profile: Medium
Producer: Farmhouse

This is a Boerenkaas Gouda made using the raw milk of Magadalena and Nico Captein’s 70 red Friesian cows which graze the pastures of their farm called “Kaasboerderij Captein”. In 2004 they won the award for best farmhouse cheese in the Netherlands. This cheese is aged in the Captein’s aging rooms for 18 months and it has an incredible development of flavor on the palate as it starts out with milky and mildly herbal notes and builds to a mildly sweet finish with caramelly hints.



Offline DeejayDebi

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Re: Boerenkass Cheese (Dutch Farmhouse Cheese) Making Recipe
« Reply #2 on: December 24, 2009, 08:49:14 PM »
I know this is an old thread but I came across more information on thsi cheese in case someone still wants to make it.

Boerenkaas - Netherlands

Semi-hard or hard cheese made from raw milk. Boerenkaas is a cheese made on the farm from raw milk from cattle, goats, sheep or buffalo. At least half of the milk must come from the farm's own herd. Milk may be bought in from no more than two other dairy farms, but the total quantity bought in may not be greater than the farmer's own production.

The raw material used may be:
a. raw milk;
b. cream or skimmed or semi-skimmed milk obtained directly from the milk referred to in point a;
c. water.
The milk used must not have undergone heat treatment above 40 °C; the phosphatase activity must be compatible with that of the raw milk used. The milk must be processed into cheese within 40 hours of milking.
Auxiliary materials and additives
a. Cultures of microorganisms forming lactic acid, propionic acid and aromas (not genetically modi-fied)
b. Rennet (within the meaning of Article 5(1)(a) of the Dairy Products (Commodities Act) Decree) — ‘Warenwetbesluit Zuivel’
c. Calcium chloride
d. Sodium nitrate
e. Seeds, herbs and/or spices
f. Sodium chloride (through soaking in brine

Manufacturing process
— The raw milk is curdled at a temperature of approximately 30 °C within 40 hours of milking.
— A mixed strain culture of lactic acid bacteria brings about acidification.
— After cutting, stirring and draining off part of the whey, the whey and curd mixture is washed once or twice with hot water, raising the temperature of the mixture to no more than 37 °C.
— After processing, the curd is placed in cheese moulds.
— Before or during pressing a casein mark is put on the cheese bearing the name Boerenkaas,
possibly supplemented by the name of the type of milk.
— After pressing and acidification over a number of hours, the cheese is soaked in a brine solution of 18 to 22 % common salt (sodium chloride).
— The minimum ripening period on the farm is 13 days after the day on which processing began at a temperature of at least 12 °C.
— To obtain its fully characteristic flavour, Boerenkaas is left to ripen further in the ripening room on the farm or on the cheese merchant's premises. The length of the ripening process varies from a few weeks to over a year.
The name ‘Boerenkaas’ is specifically linked to a product traditionally made on the farm from raw milk obtained mainly from the farm's own herd. Up to 1874 all milk was processed on the farm. After that, milk gradually began to be industrially processed. Milk used in cheese-making began to be pasteurised in the first few years of the twentieth century. Pasteurisation meant that the character of dairy-made cheese was lost. On the farm, the tradi-
tional method of processing raw milk continued. As a result of enzymes naturally present in milk, i.e. milk lipase, and the presence of a bacteria flora that enters the milk during and after milking, the cheese made from this raw milk has more taste, described as fuller, stronger and tangier. For many consumers, this is what distinguishes the taste of Boerenkaas from ‘industrially-made’ cheese. The taste becomes stronger as ripening progresses. In 1982 new rules were laid down by the Decree and Order on Cheese Products based on the Agricultural Quality Act, relating to cheese quality, the origin of the milk and the method of production. The special quality label guarantees that Boerenkaas is a farm product, is made from raw milk, is kept for only a short period and comes mainly from the farm's own herd.
This legislation also introduces the possibility of using milk from goats, sheep and buffalo in addition to cow's milk and making cheese from raw milk with a lower fat content.
The aforementioned illustrates the specific character of the raw materials used and of the method of production.

Product description:
Boerenkaas is a (semi-) hard cheese made from raw milk from cattle, goats, sheep or buffalo. The fat content of Boerenkaas varies depending on the fat content of the milk used.
The cheese may contain cumin or other seeds, herbs and/or spices. The older the cheese becomes and the longer it ripens, the firmer and drier it becomes, thus producing hard cheese. Examples of names of products are Goudse Boerenkaas, Goudse Boerenkaas met kruiden, Edammer Boerenkaas, Leidse Boerenkaas, Boerenkaas van geitenmelk and Boerenkaas van schapenmelk.