Author Topic: Exploding cheese  (Read 343 times)

Offline mdmoore00

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  • Location: Butte, MT USA
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  • -- Matt --
Exploding cheese
« on: March 26, 2013, 04:31:02 PM »
I just opened a Havarti and a Gouda at 90 days. I had a Havarti of the same make at 45 days and it was great, I thought 90 days would be better. The additional 45 days yielded a nominally better cheese and giant fissures. I have a 4lb Gouda approaching 45 days and I am very tempted to take the knife to it and share! I used a meso from Rikki Carol and MD-89. Too much md-89?


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Offline Mike Richards

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Re: Exploding cheese
« Reply #1 on: March 26, 2013, 11:01:33 PM »
I'm not sure about those cracks, but they're seriously looking.  What's the texture like?
If only I could make cheese as well as I grow a mustache...

Offline mdmoore00

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  • Location: Butte, MT USA
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  • -- Matt --
Re: Exploding cheese
« Reply #2 on: March 26, 2013, 11:23:31 PM »
The havarti is smooth and creamy with a little zip. The Gouda is similar but slightly more elastic. I have been using the same cultures for both, though my freezer is quickly collecting more varieties. My more recent Gouda, see: http://cheeseforum.org/forum/index.php/topic,11214.0.html, I pressed under whey and changed culture proportions. That's what I love about cheese, it's an never ending experiment.