Craxi artisan cheese.
On the farm, all cheeses are prepared according to traditional methods. The milk used for the production of the cheese comes from our own cows. Thus, the cheese is made from fresh raw milk every day. Unpasteurised milk is also called raw milk.
The composition of the milk is different from day to day, depending on the food and the season.
This is why artisan Gouda cheese is not standardised. Through experience and craftsmanship, the artisan cheesemaker has a great influence on the quality and taste of the final product.
The milk for the production of factory cheese is not fresh on a daily basis and comes from many different milk suppliers. In a cheese factory, different types of cheese are produced. Partly for this reason, it is necessary that this milk is standardised in terms of fat and protein composition.
Due to this standardisation, the taste of the cheese from the factory is almost always the same.
During the standardisation of the milk, the fat content is also reduced. Fat is an essential element for the development of the cheese’s flavour and aroma.
The milk is then subjected to a series of processes: centrifugation, thermisation, and bactofugation. The milk for the cheese factory is then pasteurised.
Factory cheese spends more time in the brine bath than artisan gouda cheese. As a result, factory cheese loses more moisture and becomes saltier. A normal factory cheese has a salt content of approximately 3.5%. A factory cheese with “25% less salt” has a salt content of approximately 2.5%. Artisan gouda cheese has a salt content of approximately 2%.
Do you want to taste real Gouda cheese?
The Gouda cheese shop will be open from Saturday, 3 September 2022, at Mercado Merced, Stall 14, Calle Merced, 4, 29012 Málaga, Spain.