Author Topic: A Gouda is born  (Read 4025 times)

Offline nccheesemike

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Re: A Gouda is born
« Reply #15 on: January 09, 2017, 01:28:46 AM »
Beautiful cheese! AC4U. Interesting observation on the openings

AnnDee

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Re: A Gouda is born
« Reply #16 on: January 09, 2017, 06:07:56 AM »
Wow, beautiful cheese. Ac4u Danbo! Yum...

Offline Danbo

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Re: A Gouda is born
« Reply #17 on: January 09, 2017, 06:20:15 AM »
Thank you for the cheeses... :-)

john H

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Re: A Gouda is born
« Reply #18 on: January 10, 2017, 01:05:37 AM »
looks wonderful Danbo AC4Y

Frodage4

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Re: A Gouda is born
« Reply #19 on: January 11, 2017, 03:46:36 AM »
You are a fantastic cheese maker!

Offline Danbo

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Re: A Gouda is born
« Reply #20 on: January 11, 2017, 05:01:04 AM »
Thank you so much John and Frodage4. It means a lot. :)

Frodage4: A lot of folks in here are making far more exciting cheeses than me. I still have cheeses that fail, weak curd, ageing problems etc. What I have learned is that I have to make just 3-5 different cheeses over and over to gain experience. When I started making cheeese I made a lot of different cheeses. The cheese learking curve is steep...

Offline Gregore

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Re: A Gouda is born
« Reply #21 on: January 11, 2017, 07:25:01 AM »
Donbo

That is what I have been preaching , a couple of cheeses over and over , even better if they are related , this way you see how the differences between the cheese comes from  subtle recipe change.

reg

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Re: A Gouda is born
« Reply #22 on: January 11, 2017, 01:01:50 PM »
That is some great advice, good stuff Gregore

john H

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Re: A Gouda is born
« Reply #23 on: January 15, 2017, 01:35:22 PM »
Donbo

That is what I have been preaching , a couple of cheeses over and over , even better if they are related , this way you see how the differences between the cheese comes from  subtle recipe change.

Great advice Gregore. That is exactly what I am doing when making Edam and Gouda. Right now refining the stir time, it is amazing how one step in the process can alter the texture of this cheese.

Duntov

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Re: A Gouda is born
« Reply #24 on: January 15, 2017, 02:12:23 PM »
Another nice one Danbo!  AC4U~

Offline Gregore

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Re: A Gouda is born
« Reply #25 on: January 15, 2017, 03:32:28 PM »
It true one small step changes everything


I made tomme and reblochon as my 2 , they both start very similar , but get aged different and have a different form factor in the mold.

Offline Danbo

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Re: A Gouda is born
« Reply #26 on: January 15, 2017, 03:56:02 PM »
Gregore: Absolutely!

Duntov: Thank you so much. :)