{"id":3011,"date":"2002-08-25T11:15:32","date_gmt":"2002-08-25T09:15:32","guid":{"rendered":"http:\/\/coquinaria.nl\/?page_id=3011\/"},"modified":"2019-12-02T09:11:20","modified_gmt":"2019-12-02T08:11:20","slug":"herbcheese","status":"publish","type":"page","link":"https:\/\/coquinaria.nl\/en\/herbcheese\/","title":{"rendered":"Making cheese – Herb cheese"},"content":{"rendered":"

Introduction<\/a>, Milking<\/a>,\u00a0Gouda Cheese<\/a>,\u00a0Fresh Cheese<\/a><\/span><\/small><\/p>\n

\"Very<\/p>\n

Gouda cheese with herbs<\/h2>\n

The pictures below \u00a0show how Gouda cheese with herbs can made at home. Mind you, this is\u00a0not<\/em>\u00a0a 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, let me know and I’ll link back.<\/p>\n

How to make herb cheese<\/h3>\n

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 which they were cooked. The curd with herbs is put in cheese-forms. The process is the same as with making Gouda cheese. Never use fresh herbs, as the cheese will spoil.\u00a0The cheeses in the pictures were made with goat’s milk.<\/p>\n

Beeldverslag van het maken van kruidenkaas<\/h2>\n