Author Topic: Refining technique, larger moulds, better press and longer drying times.  (Read 121 times)

Offline 5ittingduck

  • Mature Cheese
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  • Location: Tasmania Australia
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  • Cheeses: 41
This year I bit the bullet and actually BOUGHT a new 3Kg mould.
These are some of the new seasons cheeses which resulted, they look much better than my usual wonky offerings.
All Goudas, these are all made from 15 to 20 litres of raw cows milk and vary in weight between 1.9 and 2.6 Kg.  Top front was coloured with Annatto, bottom front had Propionibacteria added (more for the nutty taste than the eyes).
The have gone through the Dutch press, which seems to be working nicely.  They then dry like this for about a fortnight in a frost free fridge, which generates a bit of a rind.
The majority of these will be eaten young, just a couple of months old. Rather than cutting them and vac packing them, I have put the ones destined for early use in large ziplock bags.
The ones for longer maturation I cut in half and vac pac as usual.

Offline GortKlaatu

  • Mature Cheese
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  • Location: Orosi Valley, Costa Rica
  • Posts: 277
  • Cheeses: 29
  • Goat milk?
Re: Refining technique, larger moulds, better press and longer drying times.
« Reply #1 on: January 15, 2018, 08:08:18 PM »
Awesome.  Thanks for sharing that.  Here's AC4U
Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.