How Dutch Gouda Is Made At A 100-Year-Old Family Farm | Regional Eats


Claudia Romeo: Every
year, 650 million kilos of Gouda cheese are
produced in the Netherlands. Most of it is produced industrially,
using pasteurized milk. But there are some exceptions. We’re here to visit one of the few farms that is still producing
traditional raw-milk Gouda cheese. Marije Van der Poel: We
make a real farming cheese on this farm. And we are specialized in
old, I mean, in aged cheese, and the taste will really
be special when it’s aged. Claudia: This place is
actually quite remote. We’re, like, immersed in nature, and we’re actually on an island. We had to take a small
boat and cross the canal in order to get here. Do I go back? We’re in the right direction. Maybe. I’m not very coordinated, no? How do you row?
[oars creaking] [laughing] And the woman that is producing the cheese is actually doing it in her own house, which is this one behind me. Depending on whether you’re a native, you will pronounce it
either “Gu-da” or “How-da.” So since we’re talking about
authentic Dutch cheese, we’re going to call it “How-da.” The cheese takes his name from the city of Gouda in South Holland. But unlike with other cheeses that are named after cities, there was never any
cheese-making in Gouda. In the Middle Ages, Gouda acquired sole cheese-market rights, basically becoming the
only city in the country where farmers could trade their cheese. Gouda was associated so much
with the cheese sold there that it was eventually
named after the city. The Gouda Cheese Market
was started in 1395. Today, it is one of the
most popular attractions in the Netherlands. There are only 280
farmers across the country still making raw-milk boerenkaas, or farmer’s cheese. And there are only two
farms that take their cheese to the next level, making
Boeren Goudse Oplegkaas, or aged artisanal Gouda,
a special type of raw-milk farmhouse cheese that must
weigh at least 20 kilograms and can be made only in the summer with cattle grazing in
the Green Heart region, between the cities of Amsterdam,
Rotterdam, and Utrecht. Meet Marije Van der Poel,
who lives on an island in the village of Rijpwetering in South Holland with her husband, Hugo, and their three children and makes 15 wheels of aged
artisanal Gouda every day at the back of their house. Marije: The family Van der
Poel started here in 1932. So my husband’s grandfather,
grandmother, they started here, and we still make cheese on the same way, on the authentic way of cheese-making. And in 1965, his father and mother, they came here, they married, and they came and started
also, and they make cheese. We start living here in 1996. We get married, and my
mother-in-law, she make, she learned me how to make cheese. And now, so I do it now
for 23 years on my own. We have 150 cows, and we
milk them twice a day. Claudia: The cheese is made from cold milk from the previous day and warm milk that’s fresh. Marije: Every morning,
I wake up at 10 to 6, and my husband wake up at 4:15. He calls the cows out of
the land, and they come, and then at 5 o’clock
he start milking them, and in the evening before,
he also milk the cows. And then when I wake up at 10 to 6, first thing I do, I make the milk sour. And then at 7 o’clock, I have about 3,000, a bit more, milk liters. And then I put some rennet to it. And when you put some rennet to it, the milk will get thick in 30 minutes. It’s real special every morning. So when I…leave the
milk rest for 30 minutes. After that short time, you
can cut it really slowly. And when you cut it, the
fresh cheese will go down. And the whey woke up. We bring the whey away, we
spread it all over our lands, and the real fresh cheese
we keep stirring, stirring, and slowly we bring it back
to temperature of the cows, up to 37 degrees. Not higher, because we
make raw-milk cheese. Claudia: The process of adding warm water to the cheese, called “washing the curd,” is generally used to
make the cheese sweeter. Washing the curd removes lactose, which bacteria could transform into acid. Blocks of curd are then pressed
together into wooden molds with the help of linen cloths. Marije: We still use the
molds of my husband’s grandfather and grandmother. The wooden molds is real
special to make cheese. There are only a few
cheesemakers in Holland who still use wooden molds. It’s because we think the
wooden molds is the best to make old, aged cheese, because the wooden molds
keep the warm inside. And that’s the best for the taste. So the taste after two
years is really special. You can still make slices
of it after two years, and that’s real special. There are only two farmers in
Holland who make this cheese. So that’s really, really special. Claudia: Each wheel has a unique plaque made from milk protein with information about where and when it was produced. The curds are pressed in the wooden mold for two hours on each side. In the evening, they are moved to brines. Marije: It’s a natural way to
bring salt into the wheels, and water, slowly, only
a few, out of the wheels. And that’s different of the factories, because, in the factories
where they make cheese, they bring salt during the making process. And we do it on an authentic
way, in a salty bath. So really slowly. Claudia: Cheese wheels stay five days in the salty baths then dry for 24 hours. The Van der Poel family
keeps them for a week in their farm, where they are covered by a biological coating. Marije: We put a coating on
it three times, every side, because it’s easier to keep them clean. And then every week,
a trader is collecting about 90 wheels up here, and he keep them in big trader houses,
warehouses I think, warehouses, for a long time, and he age them. Because we are good in making cheese, and he’s good in aging cheese. Claudia: Gouda has to
age for least 28 days. This specialty, the aged artisanal Gouda, ages for least two years, but
some wheels can age longer. Marije: And there are no
farmers who take the risks to keep the cheese as long
as we do in warehouses. So it’s really special. This is a perfect. It looks perfect. Only a few small holes. So the cheese looks at you like eyes, only a few, and you see the crystals. All the people think
they are salty crystals, but it’s protein crystals. Claudia: Marije cut us a
slice of a 3-year-old cheese, and as you can see from the texture, it’s actually quite soft, and it’s something that I wasn’t expecting coming from a cheese that has
been aged for three years. Like, three years is a such a long time, and I would expect it to be, like, harder. But here it is, let’s give it a try. It’s got, like, real,
real-milk, milky cheesy taste. Like, no salt at all. And it’s sort of, like,
nutty, caramellike. Like, it reminds me a bit
of Parmesan, in a way. But in the sense that, like, it kind of touches the same taste buds. But texture-wise, it’s
completely different. Like, this one is softer, and
it melts more in your mouth. It’s buttery. Authentic Dutch Gouda is protected by the EU’s Protected
Geographical Indication under the name “Gouda Holland.” This certifies that the
cheese comes from Holland and has been made
traditionally with Dutch milk. Real life is a real gym. [Producers laughing]
[Claudia sighs] Producer: Row, Claudia!
Producer: Can I have a beer? Claudia: Huh? Producer: [laughing] Do you have a TV? [Claudia sighs]

100 comments on “How Dutch Gouda Is Made At A 100-Year-Old Family Farm | Regional Eats”

  1. neil Taylor says:

    il take gouda 45+ jong anytime

  2. Trần Bi says:

    How-da f**k did they do dat

  3. Yagami Taiga says:

    8:54 oh my God that amount of cheese she gave her lol , that woman is so cheap seriously

  4. joops110 says:

    There say I not no against.

  5. ElectroSalvo says:

    I've eaten gouda, it's not that good too mild with almost no taste. I like British cheddar better! Though I don't like the British people, I love the Dutch.

  6. Heyitsmichie_d says:

    Only 2 farmers in all of Holland? Oh wow! OK – that cheese is special.

  7. vishal shalivahanas says:

    Wtf would the calf drink?

  8. piccolo917 says:

    1:15 neither. you pronounce it as a hard G and then how-da, I understand that that is a noise that is hard to make for non-Dutch speakers, but don't misinform people.

  9. Ruth Less389 says:

    this woman speak English difficult if you listen closely she is like nervous and shy and also she can't think what she is gonna say that's the word "special" is repeating

  10. Felix Sopowera says:

    Cheese factory must have a smelly odour. beurk

  11. Notenbrood says:

    Your Dutch pronounciation is fairly good

  12. Gebogen banaan says:

    I live in gouda

  13. Fernand Gamboa says:

    What's with the old guys slapping hands ? Is that some sort of code

  14. Anthony Įødīçę says:

    That’s really special

  15. Agamemnon says:

    Love this lady

  16. Joey Barreras says:

    And here I’ve been eating Boars Head Smoked Gouda like a chump.

  17. . says:

    it doesn't taste like parmesan at all! It's not something you grate on dishes, it is delectable by itself with a glass of white wine, I go crazy for it each time my friend goes to her country Holland and brings lots back.

  18. Jane Breckenridge says:

    “You are supposed to brake a the cheese.. never slice a the cheese”

  19. Downtown Flats says:

    My fave Gouda I’d Brabander

  20. james dean says:

    650 million kilos of cheese 😨😨? who's eating so much?

  21. United Netherlands says:

    I feel very special now.

  22. Monique Millig says:

    "Its one of the most popular attractions in the netherlands" 😂😂😂 yeah because cheese is all we have here!🤦🏻‍♀️

  23. Storm Blessed says:

    Gouda means cheese, and cheese means yaper you square ass square butts.

  24. N0bLy_Hades says:

    This is a farm in Skyrim

  25. Mark Miranda says:

    The people look so happy. Guess that’s what a peaceful country looks like

  26. Uh oh Stinky says:

    She learned me how to make cheese

  27. theultimatehunt says:

    God bless yall. This looks yummy

  28. Ashy Pharoah says:

    Wait, did she just say they put the whey in the ground?

  29. Jonathan Jones says:

    We need a counter for how many times the one lady says special

  30. MissMeliss says:

    freakin love cheese, and this is so fascinating.

  31. TONI HART says:

    This cheese lady is just wonderful.
    Soooo passionate about her cheese making.
    She is really special 💕💕💕💕💕💕💕💕💕

  32. Rose VL says:

    Wow looks yummy 😋 wanna try..now im hungry 😥

  33. Nicolas Navarro says:

    Gouda smells like a septic wound…

  34. Sardar Khan says:

    Great people who still follow their traditional way of making cheese

  35. RealXFool says:

    What country in europe produces best milk?

  36. Yusri Amilkassim says:

    I been watch 10 videos on how cheeses made… Thanks youtube recommendation you really2 waste my time

  37. Eating and Drinking anonymously says:

    Guda is Georgian cheese. Kinda disappointed that you never mentioned this fact in this video.

  38. f0rmaggi0 says:

    That looks very Gouda.

  39. Anon says:

    THE WHEY AWAY i giggled when she said that.

  40. Anon says:

    Brotha follow me i know da whey

  41. IMPORTANT INFORMATION says:

    Looks liks something that was removed from the sewage treatment plant.

  42. alainmuis says:

    Wie zit sig zelf dood the lagen

  43. alfblanco says:

    Plot twist:
    They are donuts

  44. Coisa Gorda says:

    06:32 "salty butt" ;^)

  45. wesseljk says:

    GEKOLONISEERD

  46. Luis Balsas says:

    1:40 No U!

  47. Lynn says:

    Where can I get this cheese here in the US?

  48. Taka moe says:

    Can I bring cheese wheel in my suitcase when enter the US?

  49. Kevorka says:

    Very Gouda!

  50. Sharon Shade says:

    So interesting.

  51. Rachelle Espartero says:

    This is how many times she said “it’s really special ”
    |
    |
    V

  52. oliopetrolio says:

    Compared to Swiss cheese it's a bad joke….

  53. Sheluvcayman says:

    Why are they forcing their English ☹️just speak your language and put it in English sub.

  54. christian rodriguez says:

    Everytime I see these videos and how beautiful Europe and its people are, I realize that Africans and Muslims really have no place in Europe.

  55. museves says:

    I m not into eating cheese, but i love cheesemaking

  56. Tad Pet says:

    yes, it is really perfect

  57. Russel Jimenez says:

    What does it taste like?

  58. Sophie Claire Nm says:

    Waar zijn de Hollanders?

  59. Book Lover says:

    I read the title as Gouda made from 100 year old family…

  60. Lennert Vh says:

    RIP English and Dutch

  61. Nira says:

    Surprised no ones said how Gouda this looks 😉

  62. Paul says:

    Can I buy cheese from Marije? I love me some Gouda, or Houda in this case….

  63. Rajeev Kamalasanan says:

    Awesome video

  64. Rubèn Plantinga says:

    I think this is a special cheese

  65. Tk Dh says:

    she talk like pewdiepie

  66. Yeng Thao says:

    You know, when i played skyrim, i would mass collect all these giant round cheese, cuz they looked so appetizing Q_Q
    and amusing. like. i just want a whole stock of them just to look at ToT

  67. ds.K10 GAMER says:

    BRAZILLIAN MINAS GERAIS=MELHOR QUEIJO DO PLANETA TERRA OU DO MUNDO!!!!

  68. Thomas de Mooi says:

    Bro im dutch and i live nearby there

  69. James Bond says:

    Something tells me her cheese making skills make up for her lack of knowledge of English adjectives.

  70. Osiris says:

    Artisan craftsmanship. 👍

  71. Black Obama says:

    Instructions not clear made goat cheese not epic

  72. Benjamin Noh says:

    1:40 that's how I would shake hands with a friend I just fought with

  73. Edison Hernandez says:

    I'd love to live in that place. Peaceful, simple and hardworking people. I want a fresh milk from the cow farm. I love Netherlands.

  74. Asim Jahangir says:

    A little bit hygiene expected…no gloves

  75. Adrian Lopez says:

    Wow this video was posted on my birthday

  76. Paulo Vitor says:

    a mulher do final parece o Ycaro

  77. Huya Wachako says:

    So special

  78. GlidingChiller says:

    "It's soft and not salty"
    "It reminds me of Parmesan"
    Wut?

  79. sum Pun says:

    Should be tasty 😋😋

  80. Susan Sookram says:

    Go Vegan !

  81. Jonny Khan says:

    She is so sweet and passionate about her work! Love it

  82. Jones says:

    FYI, cheese causes breast cancer.

  83. Mr Smiley says:

    Life is gouda. Life is cheesy.

  84. jkchimin says:

    no one
    no one at all
    me watching people make cheese 1am in the morning (:

  85. Stichting NoFap says:

    No matter how old it is, still highly unethical. How about the animals?

  86. Lovinjay Lim Ho Soon says:

    Are they hiring?!!!!

  87. Shota Jolbordi says:

    this is really special

  88. FANTASICK says:

    I wonder if what they do is special?

  89. UwU says:

    I might just move to the Netherlands now

  90. Jackson Carpenter says:

    the farm owner lady is the only country french person i’ve ever heard in my life

  91. Genki Matsukawa says:

    My Dutch friend recommends Gouda with honey. Phenomenon….. It tastes like eating really expensive cheesecake with many aromas, which is a big enemy for my diet plan haha

  92. Paul Varda says:

    aged gouda is amazing!!!!

  93. Argument from Ignorance says:

    I was lucky enough to find a 40 months old Gouda last year and it was indeed amazing. The strength of the taste is indeed comparable to a very old Parmeggiano cheese but the soft texture is incredible. But even the best cheese shops in Paris don't carry that very often.

  94. Richard says:

    Its not How-da its Gau-da like Gustav

  95. deveron80 says:

    wtf man how-da? its gouda… just do it right or just stop

  96. Twan Keizer says:

    I'm Dutch and I just love the people in this video butcher the name XD

  97. jason van overmeiren says:

    i thought the whole time she said buddha cheese. i hope it is actually.

  98. KiwiDemon says:

    it tastes very cheesy ….no shit Sherlock

  99. Mina Khalil says:

    her husband wakes up at 4AM! that's commitment right there. success doesn't come overnight I guess.

Leave a Reply

Your email address will not be published. Required fields are marked *