Herb Cheese

A variation of the classic Gouda Cheese

Below some pictures showing "The making of" Herb Cheese, shot at a biological farm in the middle of France during the summer of 2002, and a short explanation of the process. Mind you, this is not a complete course in cheese making, just an impression. If you like this page, please link to it, do not copy without asking permission first. If you have an interesting site or blog on making cheese.or (the history of) food in general, I'll link back.

Introduction to cheese making, Milking, Gouda Cheese, Fresh Cheese.

How to make Herb Cheese
Only dried, organic herbs are used for making herb cheese. These are cooked in some water for five minutes.The herbs you can use are: cumin, nettles, celery, onion and garlic, or whatever you fancy. The production is the same as of classic Gouda cheese, but after the second adding of hot water (for goat cheese water is only added once) the herbs are mixed with the curd, together with the water in wich they were cooked. The spiced curd is put in cheese-forms, and further treatment is as with ordinary Gouda cheese. The cheeses below were made with goat's milk. Never use fresh herbs, as the cheese will spoil.


prepared herbs for herb cheese

The prepared herbs. Top row left to right: celery, fenugreek, onion-and-garlic. Bottom row left to right: spicy mixture, nettle, cumin.

Curd for goat cheese with herbs

Curd of goat milk. The spiced curd is scooped by hand into cheese moulds.

Herb cheeses before pressing

The very young cheese is demoulded after a couple of minutes and turned before putting back.

Herb cheeses during and after pressing

Left a herb cheese demoulded for turning, right six pressed herbcheeses before curing.

Curing cheeses

The six herb cheeses in brine. On top cumin cheese, then left to right celery, nettles and onion/garlic, below spicy herbs and fenugreek.

Herb cheeses in the ripening cabinet

The six herb cheeses in the ripening cabinet, behind an insect screen. They have to ripen at least six weeks, but six months is also possible, depending on how old you want your cheese. The cheeses are turned over regularly during this process.

If you'd like to become a cheesemaker yourself, I recommend American Farmstead Cheese , from Paul Kindstedt and the Vermont Cheese Council. More books on cheesemaking