Flavoured Gouda on the way, made in 2 x 10 litre batches. I intend to layer them in the moulds.
On the left is "cool" heat, Tasmanian native pepper (2 Tbs Med Ground) and English Mustard (1 Tbs Fine Ground).
On the right is "Warm" heat, Chille and Garlic (300mls Sriracha hot chilli sauce).
I was worried the chemicals in the spices might stop coagulation, but I have set curds right now. They are perhaps just a little softer than I normally get with raw cows milk.
Curds have a good spice "Hit", and hopefully I won't loose too much impact during cooking and washing.
The rest of the process you will all be familiar with, there won't be much more to report until the cheese has matured, maybe 6 months on this one.
I will comment later on how the curds taste drained.
