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Meyer Gouda Cheese is a family business operating on a dairy farm in Hamilton.

Meyer uses a large open vat processing up to 5000 litres of milk per batch.

Bacterial culture is added to the milk in the vat at 29 °C to acidify the milk. 

When the coagulum is firm – it shows a clean break when tested – cutting blades stir
through the coagulum to cut it into small pieces.

When the curds are small enough, which they test by feeling the curd size in their
hands, the cutting attachments are changed for stirring attachments.

When the curds are firm enough – Meyer’s old and vintage Goudas require a firmer
curd than their milder cheeses – they are compressed to squeeze out more whey and
help them bind together.

When the moulded cheese has reached the required pH, which is indicated by the
cheese becoming more yellow, it is immersed in a brine solution. 

 After removing the cheeses from the brine and allowing them to dry overnight, they’re
coated with ‘cheese coat’ – a food-grade substance imported from Holland. 

The coated cheeses are placed on shelves in a maturing room.

When the cheese has reached the required maturity, it is vacuum packed and placed
in cool storage at 4 °C.

food poisoning

1. Some bacteria produce toxins that result in food poisoning when ingested.
2. Food poisoning usually leads to a short acute illness such as vomiting or diarrhoea that resolves with appropriate medical treatment.
3. Campylobacteriosis rates in New Zealand began to rise in the mid 1980s and peaked in 2006 with the highest rate reported internationally.
4. Rates declined rapidly from 2007 after the New Zealand Food Safety Authority and the poultry industry introduced a range of regulations and voluntary measures aimed at reducing campylobacter on fresh chicken.

Facts about chesse

1. Cheese making is an ancient biotechnology that dates back to the domestication of animals.
2. Cheese making requires principles.
3. Cheese has food acids.
4. Some cheese can become 55 degrees.
5. Cheese has kappa in it.
6. Cheese making involves coagulating the casein protein in milk and then separating the milk into solid curds and liquid whey.
7. Cheese making is the controlled process of removing water from milk.
8. Acidifying (souring) milk helps to separate the curds and whey and control the growth of undesirable bacteria in cheese.
9. Milk is about 86% water but also contains fat, carbohydrate (mainly lactose), proteins (casein and whey), minerals and vitamins.
10. The chymosin in rennet breaks down the kappa casein on the surface of the micelles changing them from being hydrophilic to hydrophobic. 
11. Rennet comes from the stomachs of young mammals that have a diet of mostly milk.
12. After separating curds and whey, further processing of the curds helps release more of the whey trapped in the network of micelles before it is drained away.
13. Historically, whey was considered a waste product of cheese making.
14. Cheese is left to ripen, or age, in a temperature and humidity-controlled environment for varying lengths of time depending on the cheese type.
15. During ripening, some cheeses are inoculated with a fungus such as Penicillin.

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