GOUDA WITH CUMIN – FRICO

The cheese began to be produced in the town of Gouda, located in the south. It is one of the most
well-known and consumed cheeses in the world. It refers to a production technique rather than a
specific type of cheese. After the cheese is fermented and the whey is filtered, the remaining precipitate
is washed again with clean water, thereby reducing the formation of lactic acid and resulting in a sweeter
cheese.
It is a melting cheese so it is used in a wide range of applications from breakfasts to pizzas. Although it is
traditionally made with cow milk, there are also varieties produced with sheep and goat milk. Source:
Cow. Fat: 31%. Maturation: 1 – 36 months. Grade: Semi-hard. Uses: Cheese plates, buffets, pizzas,
salads, sandwiches, bakery products. Cumin grains are added to cumin cheese and it is a combination of
cumin taste and aroma, Semi-hard texture, crowned with a rich and unique aroma. Gouda is usually
obtained from pasteurized cow milk.
It is sold in average in 5 kg packages.