The new pasteurizer will allow the students to start producing another cheese — gouda. “As soon as they get the new pasteurizer in, they can have someone come in and teach our managers how to make the ...

Scientists from the University of Guelph in Ontario and Canadian Light Source Inc. in Saskatchewan are working to produce ...

The choice of Gouda is what makes this recipe truly stand out. Unlike mozzarella, which is mild and stringy, Gouda has a deeper, slightly nutty flavor that pairs beautifully with the crispy coating.