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Cheese |
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CHEESE MAKING
Visitors can learn about the cheese making process at the government
inspected facility, where many of the tasks are still done by hand,
following age old recipes.
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STORAGE
IT IS A BABY GOUDA! |
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KEEP it cool (about 15*c) - it slices easy, taste is at its best and keeps perfect!
NEVER COLD (as in the fridge where it would dry out super fast!)
CUT on one side and slice your way across (treat it like a round loaf of bread)
ALWAYS cover the cut face with a tight fitting saranwrap or foil
IF you insist on keeping it in the fridge wrap the whole cheese tightly
in several layers of saranwrap to prevent it from DRYING OUT!!
IF molds, etc. form on the rind just wipe or scrub, rinse and air dry. |
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EVEN if you completely forgot the baby and find it a year later,
looking not very appetizing: the inside will be PERFECT! (but sharper and drier) | |
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