The know-how of the Bergeron master cheesemakers

To produce each of the Gouda varieties in the Bergeron cheese line, production follows a precise sequence of carefully controlled operations, many of which are exclusive to our master cheesemakers.

To summarize, our master cheesemakers select the type of milk and initiate the coagulation process. The resulting curds are drained and preserved. If the cheesemakers wish to produce fresh-made cheese, the curds are immediately chopped, salted, and packaged. To develop one of the fine cheeses, however, the curds are pressed into a mold to begin the ripening process, which can last from a few weeks to several months.

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	Delivery of milk by tank trunk
	Selection and packaging of over 55,000 liters of milk per day
	Checking the coagulation
	Transferring the cheese to the pre-pressing table
	Preparing fresh-made cheese, which will not be ripened
	Salting and chopping fresh-made cheese for bagging or block pressing
	Placing the drained cheese in a mold
	Pressing the block
	Immersing the cheese in brine
	Dipping the cheese in wax for ripening
	Cutting the wheels into wedges and packaging
	Surface ripening of the blocks
	Seeding the washed rind