Author Topic: My 3rd Gouda  (Read 2841 times)

Offline JeffHamm

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Re: My 3rd Gouda
« Reply #45 on: May 19, 2013, 03:57:03 PM »
Yes, the aged goudas that I've had before are all quite hard and chewy.  This one is crumbly, but the paste is also creamy.  I know that sounds like a contradiction, but it cracks and crumbles when you cut it yet the mouth feel is smooth and wonderful.  What I might try is aging one out for four to six months as a natural rind, then wax it.

- Jeff
The wise do not always start out on the right path, but they do know when to change course.


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Offline bbracken677

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Re: My 3rd Gouda
« Reply #46 on: May 19, 2013, 04:51:35 PM »
So this one is about 5 months?

I looks nice and creamy...your description is spurring me on to make another for my cave to age out. I am thinking of making 2...one for about 6 months and the other to age out to a year. Perhaps this coming week I will find the time  :)

Offline JeffHamm

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Re: My 3rd Gouda
« Reply #47 on: May 19, 2013, 06:09:20 PM »
This one is about 17 months! :)

- Jeff
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Offline bbracken677

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Re: My 3rd Gouda
« Reply #48 on: May 19, 2013, 06:37:56 PM »
 :o    oooohh...yes, I must look at more than just the month. Nice job aging this one out!  Holy Cow's Milk, Batman!

Gotta give ya a cheese for that...you earned it!

Offline MacGruff

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Re: My 3rd Gouda
« Reply #49 on: June 07, 2013, 03:10:03 PM »
Since you mention that it was crumbly, I wonder if others had seen the article by CheeseNerd that talks about how to make our chesses less crumbly? It stated that extra acidification was causing the crumbliness and to combat it, suggested reducing the floc times or other durations when the bacteria are doing their thing.

My longer-stored cheeses also come out crumbly and I am tempted to try this recommendation to see if it would change this "feature". However, I am also a bit confused, in other parts of the forum I've seen where it's stated that the larger floc time and/or multiplier used, the more moisture is RETAINED....  I would have thought it would be the other way around, so I'll ask the experts in this area... what do you say?


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Offline JeffHamm

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Re: My 3rd Gouda
« Reply #50 on: June 08, 2013, 01:45:40 PM »
I don't have a pH meter, so it is possible that the acidity levels were higher than optimal.  Also, using ice cubes of starter could allow one to adjust the ripening period, although in this case my notes indicate it was only 15 minutes.  However, as I add the cubes when the milk is cold, they are thawing and working during the time it takes to warm the milk up as well, and that's probably another 15-20 minutes.  I'm not sure the floc time is the one I would adjust, for, as you mention, that's important with respect to final moisture content.  Rather, cooking times, ripening times, and determining when it should go into the brine are probably points where one can adjust things.  Use of  pH meter to determine these "on to the next step" points shifts one away from time based make protocols (much like using the floc method moves one away from a clock based cutting time).  I would base things on pH, but, alas, I am meterless.

- Jeff
The wise do not always start out on the right path, but they do know when to change course.

Online jwalker

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Re: My 3rd Gouda
« Reply #51 on: June 09, 2013, 09:33:56 AM »
Yes, the aged goudas that I've had before are all quite hard and chewy.  This one is crumbly, but the paste is also creamy.  I know that sounds like a contradiction, but it cracks and crumbles when you cut it yet the mouth feel is smooth and wonderful.

- Jeff

That sounds to me , like the perfect Gouda.

The best ones I have had , fit that description as well.

A cheese to you !

Cheers , Jim.
No..........I'm not a professional CheeseMaker , but I play one on TV.

Offline JeffHamm

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Re: My 3rd Gouda
« Reply #52 on: October 31, 2013, 04:41:06 PM »
I'm eating the last piece of this one now.  It's still very good.  Almost 2 years old.  I have to work on my gouda makes to get them consistent, then I'll definitely age another for long term.  Got lucky with this one I think.

- Jeff
The wise do not always start out on the right path, but they do know when to change course.