Gouda with white and Sichuan pepper

78 ₴/100 g

Slightly spicy semi-hard cheese for true connoisseurs of zesty flavors—it adds variety to a cheese board and pairs wonderfully with dry red wine, especially beer. Starter culture is added to prepared milk warmed to the appropriate temperature to create a creamy and fruity flavor profile, followed by a coagulant. The curd is then finely cut and stirred, which condenses the cheese grains before it is transferred into a press mold under a weight that exceeds the wheel's weight by 4–5 times. The wheel is then submerged in a brine bath for a day so it absorbs the salt. The cheese ages for 4 to 6 months, gaining density and a distinctive texture that helps fully reveal its complete spectrum of flavors.