The recipe for making Gouda cheese is very simple and well known but to make a consistently good cheese under varying circumstances during the dairy season requires skill and experience.
We make our Gouda cheeses the traditional way (which we feel is the only way for a quality cheese) that is a brine salted cheese with a natural rind and a protective cheese coat to prevent it from getting mouldy. The cheeses are cured on wooden shelves at 15 deg. C for up to 18 months, and require a lot of tender loving care during that time. They have to be turned every day! This way the cheese gets its character and full-bodied flavour.
The Meyer Gouda Cheese story began in a tiny village in the South of the Netherlands. Fifty years later Meyer Cheese are one of New Zealand’s most awarded cheese makers.