Author Topic: Peasant Gouda  (Read 1853 times)

Offline Boofer

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Peasant Gouda
« on: April 14, 2013, 10:01:08 AM »
I just wanted to make a simple table cheese with some of the new Spring milk.

I had a little problem with the curd sticking to the netting of the small Kadova moulds, but managed to extract the cheeses with minimal damage. They'll dry in the cave for a few days and then be vacuum-sealed.

I followed Pav's Washed Curd HowTo for Gouda.

1 gallon Cozy Vale whole raw milk
3 gallons Twin Brooks whole creamline milk
1/4 tsp MM100
1/8 tsp Flora Danica
1/16 tsp Renco dry calf rennet

Floc factor 3. Floc'd in 25 minutes.

I didn't have quite enough curd to fill a fourth mould, so I ended up with some fresh cheese curds.

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Offline Tiarella

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Re: Peasant Gouda
« Reply #1 on: April 14, 2013, 01:40:03 PM »
Boofer, those are really cute!!!  How many inches across are they at their widest?  Can you do a close up of an empty mold?  And no need to use cheese cloth?  I've been curious about these molds but haven't been able to see a close up. 

Congratulations on going cheese nuts!  two makes in a week???  I'm looking forward to watching these develop. 

I have gone a little nuts experimenting.  Must be spring, eh?  Added notes on a new Humboldt Foggish make to the Foggy thread that's been ongoing....trying new and strange white bloomies.  Too bad you and your wife don't live in our area.  I'd be begging you to take all our milk during the two weeks of lambing season.  I don't quite see how I can play full time midwife, run a farm, run a business, AND make cheese.  Oh well,  maybe I can find someone closer.....but it sure would be fun to see what you'd make from goat milk.   ;D.

A cheese to you for your cheese frenzy!!
« Last Edit: April 15, 2013, 09:16:19 AM by Tiarella »

Offline Tomer1

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Re: Peasant Gouda
« Reply #2 on: April 14, 2013, 04:19:10 PM »
Why do you mix MM and FD?  any benifits?
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Offline Boofer

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Re: Peasant Gouda
« Reply #3 on: April 14, 2013, 07:17:29 PM »
Boofer, those are really cute!!!  How many inches across are they at their widest?  Can you dp a close up of an empty mold?  And no need to use cheese cloth?  I've been curious about these molds but haven't been able to see a close up. 
Thanks for the cheese, Kathrin. Here's an example of what I was potentially facing. :o

Why do you mix MM and FD?  any benifits?
From the "howto" missive I cited:

"The cheese has small openings in the body, but they are formed by lactic bacteria that produce CO2 and not propionic bacteria. The typical choice is Lactococcus lactis diacetylactis (along with regular L. lactis). Some makers also like to use Leuconostoc. A classic Flora Danica by itself, such as the one that Chr Hansen makes is not the best choice for the cheese. A better choice is a continental cheese culture. The make here uses Danisco culture because that is familiar to most people, and combines some Flora Danica with a classic MM series acidifier."

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Offline linuxboy

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Re: Peasant Gouda
« Reply #4 on: April 14, 2013, 11:06:07 PM »
I blended the two to achieve a little more CO2 and increase diacetyl and to smooth out the pH curve a little more when used in a home setting. Also as noted already in the quote. There are better dedicated cultures to use, such as Chr Hansen's CHN.
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Offline bbracken677

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Re: Peasant Gouda
« Reply #5 on: April 15, 2013, 07:43:34 AM »
Could you, perhaps, use FD or MM100 and add a tad of MD89 (Lactococcus lactis subsp. lactis biovar. diacetylactis) and/or LM57 (Leuconostoc mesenteroides subsp. cremoris)?


Kazu is recommended by Danisco as a Gouda culture... Doesn't seem that it would produce a similar flavor as FD + MM100 or something similar.

Offline Boofer

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Re: Peasant Gouda
« Reply #6 on: April 15, 2013, 08:33:59 AM »
I was actually leaning towards Kazu since I already had some MC cubes in my freezer. I decided to loosely follow the "how-to"'s guidance.

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Offline linuxboy

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Re: Peasant Gouda
« Reply #7 on: April 15, 2013, 09:47:28 AM »
Yes, Kazu is the classic adjuncted gouda culture and works very well. Gives a richer nuttiness and slight sweetness. Culture choice also depends on aging needs. This is meant to be 3-5 month at consumption. For older and younger, I'd blend the cocktail differently.
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Offline Boofer

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Re: Peasant Gouda
« Reply #8 on: April 15, 2013, 11:01:42 PM »
For older and younger, I'd blend the cocktail differently.
If I was aiming for a range of 6-12 months, would you have a recommendation?

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Offline linuxboy

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Re: Peasant Gouda
« Reply #9 on: April 15, 2013, 11:10:14 PM »
That's fine, KAZU a good choice. It's already preblended and ready to go.
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Offline Boofer

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Re: Peasant Gouda
« Reply #10 on: April 15, 2013, 11:17:41 PM »
Thanks, Pav. Another problem solved. :)

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Offline george (MaryJ)

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Re: Peasant Gouda
« Reply #11 on: April 16, 2013, 05:06:05 AM »
"Mickey Mouse!  (Donald DUCK!) ... Mickey Mouse!  (Donald DUCK!)"   :)
If I have to be a grownup, can I at least be telekinetic too?

Offline Boofer

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Re: Peasant Gouda
« Reply #12 on: April 16, 2013, 08:17:54 AM »
"Mickey Mouse!  (Donald DUCK!) ... Mickey Mouse!  (Donald DUCK!)"   :)
"...forever let us hold our banner high!" :D

Hi, kid.

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Offline Boofer

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Re: Peasant Gouda
« Reply #13 on: April 18, 2013, 11:29:09 AM »
On Tuesday I decided to seal these cheeses up.

Looking at a summer opening sometime around August - October.

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Offline Tiarella

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Re: Peasant Gouda
« Reply #14 on: April 18, 2013, 11:33:41 AM »
They are cute but I still want to know the measurements of those cute molds.    :D