WHAT IS KEFIR CHEESE?

Gouda Young is typically aged between two and three months.

The flavour is sweet, creamy and mild.

Cured Gouda is aged for four to nine months, becoming firmer and sharper.

Gouda is aged for 10 to 14 months.

This process sharpens it further, with a medium-hard texture.

WHAT IS GOUDA YOUNG?

Celebrated in a wide span of culinary cultures,

Gouda’s roots are in the southern Netherlands.

Typically made from cow’s milk, semi-hard cheese.

It is characterized by its aromatic and caramel-like flavour

and dense and springy texture.

In this case, hints of nuts with sweet and creamy notes embrace your palate

in a graceful sensation, and depending on the age,

The finish ranges from smooth to sharp.

What is special about Gouda?

Although categorized into multiple types, the essence of Gouda

remains essentially the same throughout all of its variations.

To a great extent, the flavours are imparted from the natural pastures

on which the cattle (sheep for Secret Lands Farm variation) graze,

and the development of salt crystals gives

It has a crumbling texture as the cheese ages.

Distinct in character and diverse in style, Secret Lands Farm Gouda

conveys a full-bodied and rich flavour, embodying versatility.

HOW to make GOUDA YOUNG?

As a rule, Gouda production requires immense attention to detail.

From the milking parlour to the creamery, with quality is ensured

through comprehensive testing.

In short, the process begins by pouring fresh milk into a large vat.

Depending on the type of Gouda, the milk is either raw or pasteurized.

Then natural bacteria and rennet are added to thicken the milk and coagulate it into curds.

When firm, the curd is separated and placed in a mould.

The cheese obtains its characteristic density from being compressed

by weights and is ready for brining.

The salt from the brine slows down any unwanted bacterial activity

and promotes the iconic Gouda flavour.

A natural cheese coating helps shield it against contamination.

Before it is finally set to age.

A steady lukewarm temperature encourages the flavours to flourish

while simultaneously allowing the cheese to release moisture.

This creates a dense, consistent texture.

SHEEP’S MILK KEFIR:

THE ULTIMATE NATURAL PROBIOTIC