Author Topic: Gloucester of the double something variety  (Read 599 times)

Offline bbracken677

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Gloucester of the double something variety
« on: April 26, 2013, 05:30:32 PM »
Double Gloucester...

Hoping I doubled whatever it is that needed doubling   ;D   (wondering if mixing raw and P/H milk counts?)  I believe that traditionally it is made with a mix of evening and morning milk. So...today's milk and who knows when's milk. 

I have wanted to make one of these for a while, so here we are. I had rare time off today and along with some milk and a few other odds and ends I was all set!

I almost made a Caerphilly but with the cheese in my fridge (ready to eat) I figured something that aged longer would be better. I decided to base this loosely on Dulcelife's Double Gloucester recipe, but with a longer aging period.

1 gal. raw Jersey Milk and 1 gal. whole P/H milk.
1/8th tsp. MM100
1/8th tsp. Alp D
3/8th tsp. Calcium Chloride
1/4 tsp. Single Strength veal rennet
2 tbs. Canning salt.

pH targets:
Rennet at 6.5
Drain at 6.3



1) Prepped all the gear (steamed most equipment inside the "milk vat" for 10 minutes.
2) Heated milk to 86F and then added cultures (pre process pH of milk 6.68).
3) Allowed to ripen approximately 1 hour (added cacl).
4) Added 1/4 tsp rennet, single strength veal.
5) Flocculation was 13 minutes. 13x3=39 minutes.
6) Cut curd at 39 minutes after rennet addition (1/4-3/8").
7) Let rest 10 minutes.
8.) Stirred 10 minutes.
9) Increased heat to 100F over 20 minutes (took 30).
10) Drained at pH 6.31.
11) Formed curd mass in bottom of "vat".
12) Flipped every 10-15 minutes and drained whey as needed.
13) After 40 minutes milled the curd mass and added 2 tablespoons of salt.
14) Let "rest" for a few minutes (while I got the mold and cheesecloth ready) which would allow the curds to absorb the salt and shed a bit more whey.
15) Packed the mold (used a 2 LB gouda mold).
16) Pressed at 2 psi in warm environment for 15 minutes.
17) Re-wrapped cheesecloth, flipped and pressed at 4 psi for 30 minutes.
18) Re-wrapped cheesecloth, flipped and pressed at 6 psi for 60 minutes.
19) Re-wrapped cheesecloth, flipped and pressed at 6 psi for 120 minutes.
20) Out of mold and left to dry. pH = 5.67

I plan on aging this out at least 8 months. I will vac bag it in a couple days, and then stick in the "cave" at 55F.

Make went well although I felt like I was racing against acidification about midway through but it turned out fine, perhaps a bit higher pH at the end than what would be optimum.

Offline Schnecken Slayer

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Re: Gloucester of the double something variety
« Reply #1 on: April 26, 2013, 06:25:36 PM »
That's a nice knit you have there and what an interesting mould. I like the little stepped edge at the top.
-Bill
One day I will add something here...

Offline bbracken677

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Re: Gloucester of the double something variety
« Reply #2 on: April 26, 2013, 06:33:23 PM »
Thanks!  It is a heavy duty gouda mold I got from Iratherfly.  In a nutshell it is my favorite 2 lb mold. I recently purchased a 4 lb tomme mold that I will be using with my 4 gallon makes.

I used warm water in a double boiler type system on the press (cheese mold inside a container inside a pot with the warm water in the outside layer, so to speak. Usually works pretty well and I don't have the complications that would come with pressing under whey with a cheddared type.

Offline Boofer

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Re: Gloucester of the double something variety
« Reply #3 on: April 27, 2013, 01:47:06 PM »
I used warm water in a double boiler type system on the press (cheese mold inside a container inside a pot with the warm water in the outside layer, so to speak. Usually works pretty well and I don't have the complications that would come with pressing under whey with a cheddared type.
Yeah, that works pretty well for me as well.

-Boofer-
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Bread, beer, wine, cheese...it's all good.

Offline GlennK

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Re: Gloucester of the double something variety
« Reply #4 on: January 13, 2014, 05:35:27 AM »
So this would be 8 months in your cave in December.  How did it turn out? 
Juustoa is my main cheese!