Before our Smoked Gouda is enrobed with rich hickory goodness, it begins like all of our cheese: As fresh milk from MSU's own dairy herd.
The curds produced from this milk are carefully washed with warm water and collected into small cheese molds. When our target acidity is reached, the cheese is removed from the form and placed in a salt saturated brine for a time. When cheese has developed a delicate rind we begin the smoking process. The Gouda then ages in a temperature and humidity controlled room until determined ready for sale, usually four to six weeks.