Boeren Kaas vs. Gouda

Posted on September 6th, 2006 by Leon the Milkman.
Categories: Cheese, International Dairy.

Hi, Cheese Fans

It seems that the main difference between the above mentioned cheeses are that in the heating/cooking phase the Boeren Kaas is heated to to about 50-55°C where the Gouda is only heated to about 38°C.

Kind regards,

Leon the Milkman

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