Author Topic: Stinky's Double Gloucester #1  (Read 1550 times)

Stinky

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Stinky's Double Gloucester #1
« on: December 18, 2014, 11:03:01 PM »
Posting a make from last week, figuring I should get it done before I've finished the Gouda that's starting up right now.

Used Debi's recipe.

2 gal whole milk
1/4 tsp Ma11
6 drops annatto
1/2 tsp rennet
1 1/2 tsp. salt
1/4 tsp CaCl2

  • Heat to 90º F
  • Ripen for 45
  • Annatto, CaCl2, Rennet
  • 45 minutes or so
  • Cut to 1/4 inch
  • Raise to 104º over 35 minutes, stirring
  • Hold for 35 minutes, stirring
  • Rest for 5 minutes
  • Drain
  • Mix in salt
  • Press at 10 for an hour or so
  • Press at twenty for two hours?
  • Go up to 40 for 21 more hours
  • Remove and dry for 36 hours
  • Place in ripening container
  • Age for 7 months, planned.

It's getting a crop of Geo. Brushing every day and washed it once so far per Debi's instructions.


Stinky

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Re: Stinky's Double Gloucester #1
« Reply #1 on: January 31, 2015, 03:54:23 AM »
It's getting close to the 2 month mark, when I plan to wax it so it doesn't dry out too much. Still planning on aging it to six, seven months.  :D

Offline Danbo

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Re: Stinky's Double Gloucester #1
« Reply #2 on: January 31, 2015, 05:29:38 AM »
I envy how you manage to keep the rind so nice...

qdog1955

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Re: Stinky's Double Gloucester #1
« Reply #3 on: January 31, 2015, 11:01:24 AM »
Nice going----and thanks for reminding me----have a Double Glou. approaching 6 months---think I'll try that soon.
  Did you ever think of hiring an UN-employed actor to stand on the cheese press?  :)
Qdog

Stinky

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Re: Stinky's Double Gloucester #1
« Reply #4 on: January 31, 2015, 02:29:51 PM »
I envy how you manage to keep the rind so nice...
Ah, this one was a bit special. It's gotten little bits of blue, but the geo took over early and has held its own. May have something to do with me scrubbing it with a light brine twice or thrice like was recommended by Deb.
Nice going----and thanks for reminding me----have a Double Glou. approaching 6 months---think I'll try that soon.
  Did you ever think of hiring an UN-employed actor to stand on the cheese press?  :)
Qdog
Thanks. :)

I... do not understand.