Author Topic: Caramel-washed Gouda?  (Read 729 times)

Offline Spoons

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Re: Caramel-washed Gouda?
« Reply #15 on: December 05, 2013, 02:14:28 PM »
Traditional Gouda should be made with 2.5% to 2.8% milk (1.1 P/F ratio... according to Pav's recipe). So it's somewhat lower than whole milk. Maybe your low fat gouda is in that range?
« Last Edit: December 05, 2013, 02:37:08 PM by Spoons »
- Eric


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Offline Mike Richards

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Re: Caramel-washed Gouda?
« Reply #16 on: December 06, 2013, 11:29:02 PM »
Unfortunately, it's about 2.1%.  I actually expect that it will still turn out reasonably well, so long as nothing bad happens while it's aging.
If only I could make cheese as well as I grow a mustache...

Offline Spoons

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Re: Caramel-washed Gouda?
« Reply #17 on: December 10, 2013, 02:47:29 PM »
I finally tasted the Beemster X-O cheese. Wow! What an amazing cheese! This is what I believe is a caramel gouda. it was sharp yet sweet. it's a hard crumbly cheese, but can still be cut in slices. It's basically a 26 month old gouda, but aged with a natural rind as opposed to waxed or sealed aging.

Gotta get me some more X-O... Damn, that was good!
- Eric

Offline MacGruff

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Re: Caramel-washed Gouda?
« Reply #18 on: December 12, 2013, 06:56:21 PM »
I got turned on to old cheeses when someone had me try a five year old Gouda. Talk about an experience! Wow!!!

Where I live, I am lucky in that our local supermarket chain stocks all the Beemster products and my favorites include the Goat Gouda as well as the XO. Quite a different between the two!  Try it if you can get them.