Author Topic: Cotswold no 3 is a success!  (Read 549 times)

Offline Justifiedgaines

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Cotswold no 3 is a success!
« on: August 14, 2016, 09:27:30 AM »
About four months ago I started making my first cheeses. I decided to go with a Cotswold since I can't buy it where I am currently and miss it from when I was little. I ended up making three Cotswold wheels as a way to get the hang of cheesemaking. I lost no 1 shortly after I sliced it. I placed it into the fridge and went on a week long trip. I came home and my fridge had died. My cheesecave was fine, though. I cut no 2 a couple of weeks ago but it had a weird taste to it and I decided to ditch it (I didn't press it hard enough and it had a lot of holes in the middle).  Today I cut no 3 and it was fantastic. To be fair, I practiced on no 1 and no 2 with cheap milk so I wasn't too disappointed. But I understood that I'm still on a learning curve.

The taste was good, it has the good beginnings of a cheddary taste, as it was only aged for 3 and a half months. I definitely will remake this one again!

Cotswold no 3


Slicing the wheel in half


Slices for me and my roommate


I'm super happy with this guy. I feel like I'm re-living my childhood. And it's ready just in time for my dad's birthday and for a friend of mine who is leaving for a year. Now I have gifts for both of them.
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@justifiedgaines

Offline Raw Prawn

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Re: Cotswold no 3 is a success!
« Reply #1 on: August 15, 2016, 01:26:49 AM »
Nice looking cheese.
Have a cheese from me!
- Andrew

Offline curdsandwine

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Re: Cotswold no 3 is a success!
« Reply #2 on: June 10, 2017, 08:48:58 AM »
Would you mind sharing your recipe?  Thanks in advance!

Offline nccheesemike

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Re: Cotswold no 3 is a success!
« Reply #3 on: June 10, 2017, 10:03:51 AM »
Very nice cheese!! Well done AC4U

Offline DoctorCheese

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Re: Cotswold no 3 is a success!
« Reply #4 on: June 10, 2017, 10:37:25 PM »
Good work. You are a stronger person than I. If my cheese tastes bad, I eat it anyway because it was so much work to make! AC4U!
I am a cheese loving college student headed towards a PhD in Neuroscience working with what I have to produce some yummy morsels. Advice is always welcome!

Offline Justifiedgaines

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Re: Cotswold no 3 is a success!
« Reply #5 on: June 11, 2017, 11:39:46 AM »
I ended up pitching no 2 because i was very unsure if it would be safe or not. No 2 was the second cheese I had made ever after all. Haha.
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Offline DoctorCheese

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Re: Cotswold no 3 is a success!
« Reply #6 on: June 11, 2017, 02:10:56 PM »
I ended up pitching no 2 because i was very unsure if it would be safe or not. No 2 was the second cheese I had made ever after all. Haha.
My very first cheese was so over pressed and over salted and aged in a terrible envirnoment that it actually made my tongue numb sometimes. I still held on to it and tried to eat it sometimes, but did eventually throw it out. :'(
I am a cheese loving college student headed towards a PhD in Neuroscience working with what I have to produce some yummy morsels. Advice is always welcome!

Offline awakephd

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Re: Cotswold no 3 is a success!
« Reply #7 on: June 12, 2017, 10:53:06 AM »
I've only had one cheese of which I actually threw some away - it was intended to be a Manchego, made with cows milk (P&H, no less) since I didn't have any sheep on hand. But the lipase I added turned it into something so incredibly strong, which only continued to get stronger, that eventually I gave up on the last wedge and tossed it.

More recently, my first attempt at a Stilton make was way, way, WAY too salty; I wound up giving about 3/4 of it to the culinary arts teacher at the local high school. He loves blue cheese, and found ways to incorporate it in dishes where the saltiness could be compensated by reducing the salt called for in the recipe. For example, I did try some in an omelet, with no other salt added - and it was delicious! But I wanted to get it on out of the house so that I could justify (to my blue-cheese-hating spouse) trying another run at making a Stilton. (So far, this one is MUCH better, at least in saltiness; we'll see how it turns out in the end.)
-- Andy

Offline Duntov

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Re: Cotswold no 3 is a success!
« Reply #8 on: June 12, 2017, 12:53:58 PM »
Welcome to the wacky world of cheese making and congrats on the success.  Have a cheese on me.
The Rinds, they are a changin. 
- John

Offline Raw Prawn

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Re: Cotswold no 3 is a success!
« Reply #9 on: June 12, 2017, 06:14:29 PM »
Would you mind sharing your recipe?
I have not made a Cotswold but below are my notes for my last Double Gloucester. (Cotswold is Double Gloucester with chives and onion added.)

10 L Fleurieu full cream milk: P: 3.3% F: 3.8 %    P:F = 0.87:1
Heated the milk to 32C.
Mixed in the ¼  tsp (3 dashes)   MTR4  mesophilic culture. Ripened 45 min.
Added 3 ml CaCl2 diluted in 60 ml H2O, 5 min before rennet.
Added 1.8 ml of 200 ICU animal rennet diluted in 40 ml H2O and stirred in.
Rested for 42 min. (Floc time = 14 min. Multiplier 3x.)
Cut the curds to approx. 6mm. Rested 5 min and then stirred slowly for 15 min.
Heated to 40C in 35 minutes (slowly at first). Stirred frequently.
Held at this temp while stirring frequently to prevent matting, for 30 min. Let curds settle 5 min. (Clock stopped working during the heating stage so times for heating and cooking are uncertain.)
Transferred to a cloth-lined mould and pressed very lightly (0.14 PSI) for 15 min.
Milled into thumbnail sized pieces. Mixed in 27g of salt over two stages, 10 min apart.
(Curd mass = 1604g. 25 g = 1.7%)
Transferred to a cloth-lined mould and pressed at:
· 0.14 PSI for 20 min, turned
· 0.56 PSI for 30 min, turned
· 1.6 PSI for 2hrs, turned
· 1.6 PSI for 6 hrs, turned
· 1.6 PSI for 9 hrs, turned
· 1.6 PSI for 3½ hrs
· Cloth removed and pressed naked at 0.34 PSI for 10 hrs
Removed from press and air dried overnight.
Small cracks appearing in rind. Returned to the press at 2.6 PSI for 12 hours.
Removed cloth and pressed for 11  hrs @ 1.1 PSI
Removed from press and air dried
 Placed in the fridge at 13C wrapped in grease-proof paper.
13/2/17  Moved to aging box to better control humidity.
3/3/17 waxed

This is a recipe that I have made several times and it is one of my favourites. It is based on the Cotswold recipe in Tim Smiths book, Making Artisan Cheese. That book lists 5g of dried onion and 5g of dried chives in the ingredients for an 8L make. It does not, however, tell you when to add them. It also does not mention salting the cheese. My suggestion would be to add the chives and onion at the milling and salting stage.

- Andrew

Offline matsnykanen

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Re: Cotswold no 3 is a success!
« Reply #10 on: June 12, 2017, 10:13:13 PM »
Would you mind sharing your recipe?
I have not made a Cotswold but below are my notes for my last Double Gloucester. (Cotswold is Double Gloucester with chives and onion added.)

10 L Fleurieu full cream milk: P: 3.3% F: 3.8 %    P:F = 0.87:1
Heated the milk to 32C.
Mixed in the ¼  tsp (3 dashes)   MTR4  mesophilic culture. Ripened 45 min.
Added 3 ml CaCl2 diluted in 60 ml H2O, 5 min before rennet.
Added 1.8 ml of 200 ICU animal rennet diluted in 40 ml H2O and stirred in.
Rested for 42 min. (Floc time = 14 min. Multiplier 3x.)
Cut the curds to approx. 6mm. Rested 5 min and then stirred slowly for 15 min.
Heated to 40C in 35 minutes (slowly at first). Stirred frequently.
Held at this temp while stirring frequently to prevent matting, for 30 min. Let curds settle 5 min. (Clock stopped working during the heating stage so times for heating and cooking are uncertain.)
Transferred to a cloth-lined mould and pressed very lightly (0.14 PSI) for 15 min.
Milled into thumbnail sized pieces. Mixed in 27g of salt over two stages, 10 min apart.
(Curd mass = 1604g. 25 g = 1.7%)
Transferred to a cloth-lined mould and pressed at:
· 0.14 PSI for 20 min, turned
· 0.56 PSI for 30 min, turned
· 1.6 PSI for 2hrs, turned
· 1.6 PSI for 6 hrs, turned
· 1.6 PSI for 9 hrs, turned
· 1.6 PSI for 3½ hrs
· Cloth removed and pressed naked at 0.34 PSI for 10 hrs
Removed from press and air dried overnight.
Small cracks appearing in rind. Returned to the press at 2.6 PSI for 12 hours.
Removed cloth and pressed for 11  hrs @ 1.1 PSI
Removed from press and air dried
 Placed in the fridge at 13C wrapped in grease-proof paper.
13/2/17  Moved to aging box to better control humidity.
3/3/17 waxed

This is a recipe that I have made several times and it is one of my favourites. It is based on the Cotswold recipe in Tim Smiths book, Making Artisan Cheese. That book lists 5g of dried onion and 5g of dried chives in the ingredients for an 8L make. It does not, however, tell you when to add them. It also does not mention salting the cheese. My suggestion would be to add the chives and onion at the milling and salting stage.

I'll try this out too! AC4U! Thank you!

Offline Justifiedgaines

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Re: Cotswold no 3 is a success!
« Reply #11 on: June 13, 2017, 07:13:47 AM »
Would you mind sharing your recipe?  Thanks in advance!

Hey! Sorry I missed responding to this.

I followed Gavin Webber's recipe on his youtube channel and in his book. I can't link it now, but I will link it later today.
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