Author Topic: Quicker Gouda Aging  (Read 684 times)

Offline Boofer

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Quicker Gouda Aging
« on: October 15, 2009, 01:48:47 PM »
Here's a european patent that examines the possibility of delivering aged Gouda before normal aging periods. It uses mesophilic and thermophilic cultures. It also introduces NANO3 (sodium nitrate) which is presumably to assist the microbial respiration. Better living through chemistry.   :D

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Offline DeejayDebi

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Re: Quicker Gouda Aging
« Reply #1 on: October 19, 2009, 12:18:17 AM »
There are a few cheeses now being made using sodium nitrate. Initially this was only used in a few Dutch cheeses like Herregaardsost but it's use has spread considerably in the past 10 to 15 years in Europe.

The article I found a few months back on Jarlsberg showed they found nitrates and the use of mixed cultures to be beneficial in some types of cheeses. The article reviewed several types of cheeses. I found it very enlightening.

Don't let the term nitates scare you - they are natually occuring in most root vegetables and the quantities are smaller than that which would be aboarbed from eatting a potatoe.