How wold-famous Gouda cheese is made in the Netherlands | Food Secrets Ep. 14 

Anything made by these two

Google remeker cheese absolutely damn delicious 😋 a bit like gouda

Reason why I'm watching this video is b/c I love cow milk cheeses (ex) Gouda cheese. It's not hard but it's not soft either. It's nutty and creamy. I love Parmigiana Reggiano cheese too. Same nuttiness taste

Would love to know more information about the farm in the video to buy cheese from their shop next time I’m in The Netherlands.

Komijnekaas, is my favourite. The Dutch shops in New Zealand would mostly sell local cheese, a trip to he country of my parents needs to happen. Hi from NZ, Anthony

I agree!!!

Love and respect to cows

@@pings007 so true lol

It's actually dairy

Defintely 🧀🧀🧀💕💕💕

While on holiday I got into a nice and vivid chat with a countrywoman of yours. When she asked me where I lived in the Netherlands, I answered ' In Gouda'. When having been quite talketive she then fell silent, looking quite puzzled and after a while responded with: 'You live in a cheese?!'

As a cheesemaker on cheese farms, I love how people have romantic ideas about cheese farms... If only they knew. ;)

You, as so many people, forget that for cows to produce milk, they have to become pregnant and give birth. The calf then is taken away, causing real and deep distress and emotional pain to the mother, who often keeps calling for days on end for her lost baby. When their production of milk slows down, they are impregnated again, and the whole proces starts again. And again. And again. Untill the cow gets too old and is destroyed or slaughtered for meat. The calfs too are killed most of the time. Of course this isn't only the practise in The Netherlands, but at almost all (bigger) dairy farmers.

@@YaoiMastah As you can tell... I do know, at least this much.

@@Keyboardje I'm not so sure about the deep distress. 99% of the farms I work are bio-dynamic/organic ones. Half of them take the calf away immediately after birth (health reasons, calf has more chance of dying when it stays with it's mother), the other half don't and subsequently don't care about the higher calf mortality rate. But I've never witnessed any form of distress. Cows show more interested in the extra feed they receive after giving birth.

@@YaoiMastah That is exactly according a research what I read.

Not all heroes wear capes 🥺

Milk from the Netherlands is very low quality. That cheese is nothing else but plastic mixed up with plenty of salt.

​@adipop35 perhaps you should refrain from writing youtube comments when drunk.

You don't know what kind of Dutch cheese you love even more and also the age makes a huge difference, you don't know any better but export Dutch cheese is not the best cheese. Also you can't taste a slice before buying.I will not buy cheese before tasting it first.

Im dutch and believe me there are stupid people aswell which are not humble and do not speak english, often both at the same time🤣

@@Phanex Do you live in Holland?

@@Phanex So true, like a nation has only nice people.

Totally not realistic.

almost all of europe speaks english. and atleast in my country we started learning it in school at the third grade

This men knows cheese

Thanks, will do!

Thank you! We love you!💖

Same here 🙌💕

Hello, the quality of the cheese is still very good (see the prices by the cheese championships). In these days we are still working on biodiversity in the grass. So there are different types of grasses, flowers by the waterside and clover and other seeds mixed with grass. So feel free to visit our farm and shop and taste the cheese ;)

@@femkewijsman6049 Good for you. But it is a bit funny, in my childhood this biodiversity was there by itself. I could go into any meadow and pick a bunch of flowers for my mother. Now these wild flowers need to be reintroduced in special subsided biodiversity programs.

@@harenterberge2632 right! it's so sad!! Biodiversity is one of the most important parts to life on earth...

Thats why as a dutchie prefer swiss cheese over our dutch cheeses. Especially Appenzeller or a good Guyere cheese

@@harenterberge2632 The Gouda has never been better why go backwards to inferior feedstock ? We must move forward and increase yields. Maybe you are fat and happy but billions don't have the opportunity to eat Gouda cheese. You don't want those poor people to starve do you ? Just so you can pick some wild flowers to smoke it and get high.

in the past they used to roll the cheeses on the ground from the farm, to the the truck and then to the store, etc. So if as a consumer you did not remove the curst properly and washed your hands you and your family ended up having pinworms. A lot of Dutchies used to suffer from these.

Same!

Yum!

My daughter is called Marijn, too. Beautiful name 😀

I looked it up and it should be Nederlandse kaas.

Which Dutch cheeses would you recommend? 🧀

@@DWFood I often buy a cheese called "Soete Liefde" from the Liefde & Ambacht cheese vendor in Middelburg. It is made by Farmer Nijland in a small vilage in the Twente area. It is a very mature cheese but doesn't fall apart like some mature cheeses do. The vendor has a very wide range of varieties of cheeses though. Some that make you think "how did they come up with that?".

Sounds fantastic!

Vind ik een beetje een flauwe opmerking. Alsof een lokale kaas bereikbaar is voor iemand in het buitenland. Natuurlijk zijn er fantastische, misschien lekkerdere kazen, maar Gouda kaas (niet de goedkoopste fabriekskaas) is een begrip, iets dat nooit verveelt. Die heerlijke andere kaasjes vind ik meer een aanvulling.

We call it 'Stone Coal English' in the Netherlands.

@@PopuliervogelOr Dunglish in English.❤

Just a coupla wheels of cheese chillin in the sun

this stuff can't be bought in a supermarket.

@@henkiemetdenhoorn1205 Kan wel, op de versafdeling.

@@lienbijs1205 BGO ligt echt niet in de supermarkt, die gefocust is op prijs. De waarde van dit unieke product wordt voornamelijk ingezien door de kaasspeciaalzaak en hoger segment horeca

@@henkiemetdenhoorn1205 Bedoel je misschien BGA? Dat kan je gewoon in de supermarkt kopen, zelfs Milbona, het kaasmerk van Lidl is BGA. Maar om dat nu een hoogwaardige kaas te noemen... Niet een vieze kaas maar het mist toch echt wel de volle smaak van de kaas van de kaasboer op de markt of van de versafdeling van de supermarkt.. Ik denk daarom ook dat BGA niet een criterium is om van uit te gaan dat je uitstekende kaas te pakken hebt. De verpakte kaas van Jumbo vind ik echt vies, ik word misselijk van de vieze bijsmaak van Jumbokaas. Ik associeer die smaak met de geur van iets heel smerigs wat ik maar niet benoem. Beemsterkaas kan je ook gewoon verpakt in de supermarkt kopen en is BGA en BOB maar de allerlekkerste kaas vind ik toch wel Beemsterkaas vers gesneden en dat kan wat mij betreft ook prima van de supermarkt versafdeling als het maar niet die fabrieks vacuum verpakte kaas is.

😅

You can freeze cheese! Hard and semi-hard cheeses are your best bet, though - a frozen brie might be a little questionable. When it thaws out for a few hours at room temperature, it will be crumblier than before. 🧀 Some people keep cheeses like parmesan in the freezer, too.

you can do it up to 8 months. but the cheese will loose it taste. soft cheese you cant put in the freezer.

Just put it in the fridge, lasts pretty long

@@hamodalbatal464 7:33

Eating cheese is a daily routine in my life🧀😁

Which types are your fav?

@@DWFood for me it's parmiggiano- reggiano . Hands down 😪

@@DWFood Gouda that is older than a year, both from cow's milk and goats milk, cumin cheese (komijnekaas), blue mold cheeses like Gorgonzola, Stilton, Roquefort, Mortier,.... I do not like German Butterkäse, it has almost no taste.

Do you mean the light blond or dark blond guy ;)

@@femkewijsman6049 dark, if you google them you will see what I mean

still on average better than the stuff they made in russia for the dutch market though. and i guess that's true for a lot of things coming from here aswell. i mean the netherlands imports a lot of stuff to export again aswell, something like 90 billion anually in agriculture , more than half of what the USA shifts on agriculture, for some god forsaken reason we grow tomatoes here that end up in spain too lol there's a lot of adulteration with products going on just about everywhere too. not many people in the netherlands even know that nearly all of the newspapers except for like what?? 3 smaller national ones, all belong to 2 belgian outlets either... mediahuis and DPG media, so i guess people won't really learn about it either, why would they put any corporate stuff on the microscope these days anyway? we used to have tons of consumer-oriented tv shows and news coverage, these days they'd rather push agenda pieces and subversion. most people don't even bother to verify anything beyond what they're told, if they're even told

Than it may not be called Gouda. Like Brie as a cheese variant can only be produced in France...

@@charlyvanbuuren2947 Yes it can. It may not be called: " Gouda Holland" because they've managed to copyright that. "Gouda cheese 100% Tasmanian" (that's really a thing in Tasmania) is no problem and could be sold in the Netherlands too. Sorry; we lost...

@@charlyvanbuuren2947 The problem is that "Gouda cheese" was made all over the world BEFORE any of these regulations came in place.

@@pieterpopster5549 Thanks for this insight...

I've eaten goat's gouda. It's white in color

Can can!!

You can indeed 🙂 it's normally harder and white

they even made gouda cheese from pig milk.

You can make gouda from any milk, even buffalo. Goat gouda is creamier when is young and crumblier when it’s old, compared to cow gouda.

Hello cheese man

Sounds like we're going to need a mediator for this one...

It is pronounced as Gauda..

De Dutch decided long ago how it is to be pronounced, it is foreigners who keep messing it up. Let's practice: pretend you have some slime stuck in you throat and want to remove it with your breath, this is how you can approximate the Dutch hard G. The "ou" sounds the "o" in "how". The "da" part sounds like it is written. Van Gogh is pronounced with two hard g's with the "o" from mother in between.