A question on Gouda.

[jwalker]

My last milk supply was six gallons , I used four for cheese curds , and had two left over , so I made a small Gouda , it's only about 1 1/2" thick as I made it in one of my four pound molds.

It was with a simple recipe from Carrolls book , she says to air dry it at 50 degrees for 15 days , does that sound right , it seems a little long to me , especially for a 1 1/2 pound cheese.

I am going to coat it with PVA , but I don't want it to get too dry and crack or anything tho.

What do any of you think , it's been three days and already seems quite dry and leathery.

Thanks !

[SOSEATTLE]

I would go with my gut feeling. If it looks dry enough then coat it. Recipes are only guidelines and they can have errors in them.



Susan

[john H]

I'm with Susan on this one.

[jwalker]

Yep , that's what I think too , I will coat it very soon.

Thanks.

[Schnecken Slayer]

I have Ricki Carroll's 3rd Edition and it says to dry at 50 degrees for three weeks 
The recipe I used, from New England Cheesemaking, says "Wax or prepare natural rinds when cheese is dry to touch (3-7 days)."

https://www.cheesemaking.com/Gouda.html

[Sailor Con Queso]

Completely dry. If the surface is damp, even a little, you will trap moisture under the wax or in a vac bag. The key is to not dry to quickly or the rind will crack. I dry at cave temp, not room temp.

[jwalker]

It was very dry , I think much more drying and it would have cracked on me , so i think I got it just right.

Also , the PVA coating I have , is about a year old , and the one that has been opened for a year , was much thicker in consistency than when new , it goes on a little thicker , and much easier to get a good coating , just thought I'd pass that along.

Here is my 1 lb. 9 oz. Gouda , coated.

[Schnecken Slayer]

Looks good, have a cheese from me.

[jwalker]

Looks good, have a cheese from me.

Thank you , now I just have to wait a few months for this cheese !

[DoctorCheese]

How has this cheese turned out?