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Zarad taštine, ovo je najbolje ura-
diti pre nego što na pijaci probate
sir na svakom štandu. Proizvodi
se prodaju razvrstani po zrelosti.
Kategorije idu od mekih, blagih
mladih
(jong
) sireva, do tvrđih,
vidno zrelijih i znatno tamnijih
zrelih (
oud
) sireva.
Danas sir možete kupiti
i direktno u radnjama na lo-
kalnim farmama. Sir sa farme
Kasborderej shep iz obližnjeg
Bergambahta proglašen je 2010.
za najukusniji u Holandiji. Na
obilazak farme vas može pove-
sti vodič i možete videti krave
u štalama, rotirajuću stanicu za
mužu, ali i moderna postrojenja
gde se proizvodi sir od nepaste-
rizovanog mleka, težine i do 60
kilograma, u skladu s tradicijom
sa farmi.
Na pijaci sira u Gaudi možete
posmatrati i kako bi farmeri po-
put Japa Shepa nekada prodavali
svoje proizvode, sa pljeskom
dlanovima kad se ugovori cena
i konačnim rukovanjem, kada
se kupac i prodavac dogovore.
Naravno, možete i sami sklopiti
dogovor, preko trgovaca za štan-
dovima.
e
length the church is the longest in the
Netherlands. Once you’re finished at the
market it’s worth stepping inside to view the
church’s 72 stained glass windows, several of
which date from the 16
th
century.
As Gouda grew, so too did the munici-
pality’s privileges. After the town was grant-
ed the right to weigh merchandise, including
cheeses, and levy taxes the council chose to
boost civic pride by constructing a building
that would impress. The architect Pieter Post
was commissioned to design the
Goudse
Waag
, Gouda’s Weigh House, which opened
in 1668. The upper floors house a compact
Cheese and Crafts Museum, providing an
overview of the building’s long history and
the process behind making Gouda cheese.
You can also see the pollution-scarred
original sculpture, by Bartholomeus Eggers,
that once adorned the façade. It has been
replaced by a copy and depicts the scales in
use and officials entering the figures into a
ledger, so taxes could be collected.
On market days you can observe the
huge, counter-balanced wooden scales in
operation. Wheels of cheese, each weighing
up to 12.5kg, are stacked on the pallet-like bal-
ances before being loaded onto horse-drawn
carts by lads who throw and catch the wares.
If you want you can pop onto the scales to
be weighed, a figure that’s provided in pounds
(the equivalent of 500 grams and the tradi-
tional measurement). In the name of vanity
this might best undertaken before devouring
tasters of cheese at stalls around the market?
The produce is sold by gradations of maturity.
The categories range from soft, mild
Jong
(young) cheeses to firm, markedly riper and
significantly darker
Oud
(mature) cheeses.
These days you can also buy cheese di-
rectly from local farm shops. The farmhouse
style cheese from Kaasboerderij Schep, at
nearby Bergambacht, was named the tastiest
in the Netherlands in 2010. You can take
guided tours of the farm, during which you’ll
see the cows in the shed, visit their rotating
milking station and also have a chance
to step inside the modern facilities where
cheeses of up to 60kg are produced using
unpasteurised milk, the traditional charac-
teristic of farmhouse style cheeses.
At Gouda Cheese Market you can
observe how farmers such as Jaap Schep
would once have sold his produce, via slaps
of the hand as the price was negotiated
and finally a handshake, when the deal was
struck. You can, of course, also close deals of
your own via traders at the market stalls.
Nekada se sir prevozio zaprežnim kolima.
e
Cheese used to
be transported via horse-drawn wagon.