Kako se gauda sir presuje? (How is gouda cheese pressed?)

Gauda sir.

1. Priprema sira za presovanje

- Nakon što je sir koagulisao i isecen na kocke, skuplja se u gazu ili sirarsku tkaninu.

- Sir se lagano sabije u kalup za gaudu. Kalup može biti okrugli ili pravougaoni, sa rupama za istakanje surutke.

- Pre stavljanja u kalup, gazu prebaci preko ruba kalupa da se sir ne zalepi i da surutka može da otiče.

2. Početno presovanje (lagani pritisak)

- Sir u kalupu se lagano sabije rukama ili malim utezima (oko 2–5 kg) prvih 15–30 minuta.

- Cilj: da se sir stabilizuje i da se istisne prva surutka bez pucanja komada.

- Nakon početnog pritiska, proveri da li surutka slobodno otiče kroz rupe kalupa.

3. Glavno presovanje (veći pritisak)

A) Povećaj pritisak na 10–15 kg po kilogramu sira, u zavisnosti od veličine i zrelosti sira.

B) Presovanje traje:

Mali sirevi (300–500 g): 4–6 sati

Srednji sirevi (500–1000 g): 8–12 sati

Veliki sirevi (1–2 kg i više): 12–24 sata

C) Pritisak može biti konstantan ili postupno povećavan svakih 1–2 sata.

4. Okretanje sira

- Za ravnomerno oblikovanje i kompaktnu teksturu, sir se može jednom ili dva puta okrenuti tokom presovanja.

- Obavezno prebaci gazu preko sira kada ga okrećeš.

5. Završetak presovanja

- Nakon završetka presovanja, sir se izvadi iz kalupa.

- Površina je sada čvrsta, ravna, a oblik je pravilno definisan.

- Sir može ići na slanje u salamuru, pa na sušenje, na voskiranje (opciono) pa na zrenje, zavisno od recepta.

Gauda cheese 

1. Preparation of cheese for pressing

- After the cheese has coagulated and been cut into cubes, it is collected in gauze or cheese cloth.

- The cheese is lightly pressed into the gouda mold. The mold can be round or rectangular, with holes for highlighting the whey.

- Before putting it in the mold, put cheesecloth over the edge of the mold so that the cheese doesn't stick and the whey can drain.

2. Initial pressing (light pressure)

- The cheese in the mold is lightly compressed with hands or small weights (about 2–5 kg) for the first 15–30 minutes.

- Goal: to stabilize the cheese and squeeze out the first whey without breaking the pieces.

- After the initial pressure, check if the whey flows freely through the mold holes.

3. Main pressing (higher pressure)

A) Increase the pressure to 10–15 kg per kilogram of cheese, depending on the size and maturity of the cheese.

B) Pressing lasts:

Small cheeses (300–500 g): 4–6 hours

Medium cheeses (500–1000 g): 8–12 hours

Large cheeses (1–2 kg and more): 12–24 hours

C) The pressure can be constant or gradually increased every 1-2 hours.

4. Turning the cheese

- For even shaping and compact texture, the cheese can be turned once or twice during pressing.

- Be sure to put cheesecloth over the cheese when you turn it.

5. Completion of pressing

- After finishing the pressing, the cheese is removed from the mold.

- The surface is now solid, flat, and the shape is properly defined.

- The cheese can be sent to brine, then dried, waxed (optional), and then matured, depending on the recipe.