Author Topic: Gouda at 6 months, more discouraging than disappointing ( 3rd try)  (Read 459 times)

Offline smcaro

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Yesterday I cracked open a Gouda, about 600 grams I made and waxed in December last year, exactly six months. This is the like of it. The problem is the taste. It is bland, no after flavours, it seems like it might melt but I yet have to try that.

Again, bland, no character, not displeasing but not a Gouda...

So discouraging. It had been turned twice a week. Wax never had a leak, or a swelling or anything. It really felt like under the wax I would find something hard and aged....

So I left out the 1/4 for further testing in melts or see if it improves in a couple of days, and I vac packed the other 3/4 in one big piece, placed it in the back of the fridge and maybe will retry at 9 months. And yes I also noticed that it had some late blowing....

Offline Al Lewis

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Re: Gouda at 6 months, more discouraging than disappointing ( 3rd try)
« Reply #1 on: December 12, 2017, 12:03:49 PM »
I just tossed a 4 pound wheel of Gouda for late blowing.  The funny part is I used Ph milk to make this cheese.  Didn't know you could get late blowing using that but after vacuum packing the cheese the vacuumed bag blew up like a balloon and the cheese split everywhere.  Rather toss it then risk getting someone sick.  Back to the drawing table. >:(
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Offline smcaro

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Re: Gouda at 6 months, more discouraging than disappointing ( 3rd try)
« Reply #2 on: December 13, 2017, 02:41:09 AM »
Yeah, I think I must have done something wrong somewhere along the process. Maybe disinfection or something. But it is so disappointing to wait for 6 months and toss it away!!!

Offline Sailor Con Queso

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Re: Gouda at 6 months, more discouraging than disappointing ( 3rd try)
« Reply #3 on: December 13, 2017, 04:52:53 PM »
I just tossed a 4 pound wheel of Gouda for late blowing.  The funny part is I used Ph milk to make this cheese.  Didn't know you could get late blowing using that but after vacuum packing the cheese the vacuumed bag blew up like a balloon and the cheese split everywhere.>:(
Your milk was contaminated AFTER pasteurization.
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Offline Raw Prawn

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Re: Gouda at 6 months, more discouraging than disappointing ( 3rd try)
« Reply #4 on: December 13, 2017, 10:36:37 PM »
I had a Havarti go that way a few years back and resolved to be a bit more careful, although I could not pinpoint a source of contamination.
All was good until earlier this year and an Edam blew - very disappointing.
I will follow this post closely in case anyone can offer suggestions about the causes. The common factor seems to be that it is two out of the three washed curd cheeses that I have made. The second, an Edam, worked well.
(I ate the Havarti with no ill effects but because I was making the latest Edam for someone else, I ditched it.)
- Andrew

Offline Al Lewis

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Re: Gouda at 6 months, more discouraging than disappointing ( 3rd try)
« Reply #5 on: December 14, 2017, 12:45:53 AM »
Your milk was contaminated AFTER pasteurization.

Yeah, that's what I figured Salior.  I try really hard to sanitize everything but I guess something slipped through the crack.  Well live and learn.  Making three smaller ones tomorrow.  We'll see how they go.
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Offline GortKlaatu

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Re: Gouda at 6 months, more discouraging than disappointing ( 3rd try)
« Reply #6 on: December 14, 2017, 09:35:59 AM »
Sorry to hear that Al.....that is so disappointing after all the work and anticipation.

Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.