My First RAw Milk Cheedar and the New Kadova Moulds

[Sailor Con Queso]

You could try a coupling for a 6". That will be larger than the 6" pipe itself.

[DeejayDebi]

Hmmm I will look into that. I wonder if it will be tall enough ....

[scubagirlwonder]

Yay! My kadovas arrived today! Now....what should I make?? I have been wanting to try something triple cream....any ideas? Recipes? 
~Cheers

[Boofer]

Geez, I didn't want to miss out...I ordered 4 of the little Kadova moulds today. When I had asked whether they were the 450g size, the guy I spoke with at Ullmer's thought they were 8 ounce capacity. They're $28 each today. Of course that means I'd better get my high-psi press built. Whether the moulds are 8oz or 16oz, I'll be filling all four moulds and pressing with a spreader plate on top. Let's see, I take my normal psi and divide it by four, carry the two....   

Gotta be better than my hokey PVC end cap idea for a mould. 

I'm looking to take advantage of sweet Spring grass raw milk. We've been getting lots of rain over the past couple months in the Pacific Northwest. It will be my first raw milk effort. I have it on good authority (Debi) that there is a decided difference in curd set going into the mould with raw milk versus pasteurized.

-Boofer-

[DeejayDebi]

I have 6 of the 450 gram molds and I pressed them like this:

[scubagirlwonder]

Ok, Debi...after seeing your moulds, I am pretty sure the guy at Ullmers is confused...the ones I got look just like yours and was told they were 8oz moulds...I don't believe it! they have to be the 450gms!! (I am actually happy they are bigger than expected-perfect size for my cave!!) 

[DeejayDebi]

If they are the same ones they will hold about 1 pound of cheese and they are 450 grams. I haven't even seen 250 gram molds anywhere but they would make cute little snack goudas.

[Boofer]

So, scubagirl, what's it gonna be? Any decision yet?

-Boofer-

[Sailor Con Queso]

I find small hard cheeses VERY hard to age properly. They leave little margin for error.

[TroyG]

I am selling some of the 1 pound molds, but will be keeping the 4 pound molds.

I ordered 10 of those molds a good while back and I can assure you they are the 1 pound molds.

I now have some 4 pound molds and will be getting 10 pound molds this year as we make more cheese.

Good to know! Thanks. I envy your 4 pound molds. If you ever want to sell, shoot me a message.

[scubagirlwonder]

Hi Boofer!

I am thinking of a gouda...I can't seem to find any triple cream recipes (other than mold ripened, and I haven't explored those yet!), so I was thinking about trying out a Gouda with added cream. What I'd really like to do is figure out a recipe that clones Yancy's Fancy Brand Bergenost...they claim it's a "Norwegian Style Triple Cream" It's delicious!!

[Boofer]

I find small hard cheeses VERY hard to age properly. They leave little margin for error.

Sailor - Can you give a little more info for why this should be? It seems like if the culture and process is good, sealing (wax, bagging, lard&cloth, etc.) is right, and aging is optimal then the cheese quality, whatever size, should follow accordingly. There are some very good small (4 oz, 6 oz, 8 oz) Goudas, Edams, etc., available in the retail world.

Are you referring to a particular cheese style?

-Boofer-

[DeejayDebi]

I can give you a few reasons:

1) if you are short a few curds they press funny and look like brains becuase you can't get them pressureized. The top only goes down so far and stops. I thought about sanding them but then I might loose the netting on the lid.

2) they dry up really fast. A vacuum sealer is amlost a necessity unless to tend to them constantly

3) You loose alot of cheese if you do a natural rind because they are so tiny

on the positive side they are great for:

1) handing out to friends and family

2) making multiple flavors of perfect little cheeses (adding herbs and such)

3) you can get two nice cheeses from a 2 gallon batch of milk

4) they are cute!

[BigCheese]

What about doing little blues in kadovas? not pressing obviously, but to get the nice shape?

[DeejayDebi]

Hopefully Sailor can help you with that one. I am alergic to blue/green mold so I haven't tried it. I do want to try the white stilton someday though. From what I have seem I think blues are typically flat sided cheeses.