(Pun intended).....
So about five months ago , I got one of my large milk deliveries , six gallons , so a little more than usual.
I made my regular vat full (4 gal.) of cheese and had 1 1/2 - or so gallons of milk left , so I hurriedly made what I intended to be a small Gouda.
It turned out to be a little bit on the thin side , and I left it in the brine too long (way too long) , anyway , I let it dry a few days and I coated it with PVA and put in the cave for the last five months or so , figured I would take it out today and see what kind of monster I had created.
It dried out quite a bit and is extremely hard , grates very well and is virtually indistinguishable in taste and texture to a well aged Parmesan , even though I used Meso culture and no Lipase , go figure !
It really is good !
Just goes to show , never turf a cheese until you at least try it , you never know.
I'm calling this an accidental success , or a Faux Pa.......rm.
