Springtime in Holland
In the C19th villages were self sufficient and had many small workshops and stores
cheese factory, which is immediately recognisable by the milk churns
outside. As well as selling cheese, they have regualr talks on
Cheese was made from cow, sheep or goats milk which is put into a huge vat with rennet and heated to 29˚. When the milk has thickened, it is cut with blades which separates the curds from the whey. The liquid whey is used for animal feed.
Any flavourings (garlic, pesto, pepper, fenugreek) are added to the curds before they are placed into moulds and pressed. The cheeses are removed from the moulds and placed in a salt water bath for 24 hours. This removes water and helps preserve the cheese.
The cheese is covered with wax and stored for one month for young cheeses, six months for old cheese or for twelve months for very mature cheese.
Behind is a large cheese shop selling a wide range of different cheeses, with samples to try.
The bakery dates from 1658 and has a small tea room attached. It sells bread, pastries and biscuits. According to the website, it features an Ďauthentic bread baking ovení complete with modern microwave...
Barrels were important for storing everything from beer and wines to butter, fish and fruits. Every town would have a cooperage.
In the main street is the grocery shop of Albert Heijn which opened in 1887, complete with all the original fittings. He later went on to found the Ahold supermarket chain.
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