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  • Rights: University of Waikato
    Published 8 May 2012 Referencing Hub media


    Miel Meyer – Meyer Gouda Cheese

    Once the cheese is mature, we want to stop it from maturing any further, so we package it, vacuum pack it, remove the oxygen – so oxygen is one of those things that help the maturing process – remove it from those elements and then put it into a 4 degrees chiller, and that stops the bacteria from working. It doesn’t kill them, but the 4 degrees sort of stops everything.

    Traditionally, packing of cheese would have been cheese coat and that’s it. Nowadays, we’ve got supermarkets, we’ve got delis, everyone wants a nicely presented cheese or a pre-packaged cheese, so we do everything from whole wheels right through to 150 gram prepacked pieces, with plastic stickers on it, best before labels, and that’s all part of the food chain in the supermarket industry.

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