Storage of cheese contd...

Dutch cheeses:

Gouda, Edam and other related cheese varieties are stored for at least 28 days after manufacture at 12-13°C and 85-90% RH and then at a temperature of 10°C and 85 – 90% RH until the cheese is mature. The cheese is turned many times during the maturation period and this process is well mechanized in large factories. The Dutch cheese varieties can be handled by three ways. They are

1.the compact system
2.the loose shelves system and
3.the box system.

The control of air temperature and circulation is important. Improvements in air circulation under the blocks of Gouda and Edam cheese have been achieved by using a newly designed plastic shelves known as the ‘Fakir’. The brined cheeses are plasticized a few times to prevent mould growth and to prevent soiling of the shelves in the store.

The cheese is plasticized from one side only, so that when it is turned the dried section of the cheese is in contact with shelf. At the end of the maturation period, the cheese is washed, dried, coated with paraffin wax at 90-120°C and if required wrapped with a cellophane material before it is dispatched to the market. In addition, Dutch cheese could be packed in an impermeable material by employing the “Cryovac” packaging system.