Frequently asked questions
How much milk do I need to make 1 kg of Gouda?
About 2.6 Gallons (10 litres) of cow’s milk, depending on the fat and protein content of the milk and the moisture content of the cheese.
Can I make Gouda from goat’s or sheep’s milk?
Yes, the Gouda method works with goat’s and sheep’s milk as well, and Dutch goat Gouda is well known.
What is the smallest scale at which Gouda production makes sense?
Our smallest open cheese vat holds 32 Gallons (120 litres), and many farmhouse cheese makers start with a few hundred Gallons (litres) of milk per day. The right scale depends on your market, your milk supply and your labour.
Do I need a separate pasteuriser?
Not always. Our open round cheese vat can pasteurise the milk in the vat itself. With larger volumes, or if you also make other dairy products, a separate batch or flow pasteuriser is more efficient.
Open or closed cheese vat?
An open vat gives you full control by hand and suits batches up to 660 Gallons (2,500 litres). A closed vat automates heating, cutting, stirring, whey drainage and curd washing, and suits batches from 790 to 3,170 Gallons (3,000 to 12,000 litres).
Do you deliver outside the Netherlands?
Yes. Riet Dairy has exported equipment since the 1990s and works with cheese makers worldwide. Please mention your country in your request.
Still have a question?
Send us your question or project details and we will get back to you.
