Whey occurs after rennet is added to the milk during the cheese preparation. We only use the whey of our Gouda cheese because it has a sweeter taste. Whey has the highest biological value of all available proteins.
We store our mature Gouda in the ripening room for 16 to 18 weeks. The
Our aged cheese has ripened for 10 to 12 months, giving the cheese a r
Our young Gouda matures on wooden shelves for 4 weeks. Because of the