Author Topic: John's Cheese #013 & 014 - Gouda > Cabre al Vino #01 & #02  (Read 5205 times)

Offline DaggerDoggie

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Re: John's Cheese #013 & 014 - Gouda > Cabre al Vino #01 & #02
« Reply #15 on: June 30, 2008, 03:29:44 PM »
Do you see any difference in your comparison so far?  I am curious to see if they are aging differently.

My Cabre al Vino is still quite moist.  It has firmed up nicely, but still has a fair amount of moisture on the bottom when I flip it.


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Offline John (CH)

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Re: John's Cheese #013 & 014 - Gouda > Cabre al Vino #01 & #02
« Reply #16 on: June 30, 2008, 09:48:53 PM »
DD, nope not so far, both cheeses were almost swimming in water inside vacuum sealed bags, I did look at them when took out to dry and bot looked the same, amazing as one had brine an extra 24 hours in wine versus the other . . . haven't cut them yet . . .

Offline Tea

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Re: John's Cheese #013 & 014 - Gouda > Cabre al Vino #01 & #02
« Reply #17 on: July 01, 2008, 05:00:05 PM »
Well there you go, I have only had a couple of drop of moisture come from mine, and it anything I surface feels quite dry and hard.
Had it out of the fridge "warming up" last night in the esky, and just checked again, and still no moisture.
This is going to be interesting to see what each will result in.

What a shame we aren't closer so that we can also taste test the difference results.

Offline John (CH)

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Re: John's Cheese #013 & 014 - Gouda > Cabre al Vino #01 & #02
« Reply #18 on: July 01, 2008, 06:22:37 PM »
Tea

I sealed mine after 2 days when only surface was dry and it took about a week in the bags for the moisture - water to appear around the outside, possibly eithr you are pressing yours longer or sealing yours later after more thorough drying which is why no moisture. Also, swimming in my post above was probably a bit OTT.

Offline Tea

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Re: John's Cheese #013 & 014 - Gouda > Cabre al Vino #01 & #02
« Reply #19 on: July 02, 2008, 02:37:07 AM »
True, but then that's what the difference in recipes will be.  How long they were pressed, dried, sealed etc.
Gives us all the chance to try a different method next time and see what results we get.
Don't ya think??


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Offline John (CH)

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Re: John's Cheese #013 & 014 - Gouda > Cabre al Vino #01 & #02
« Reply #20 on: July 02, 2008, 06:18:46 AM »
Yep, good point, actually my previous Gouda's when finally cut-eaten have had a somewhat crumbly texture, nothing like a store bought Gouda that is smooth and soft. That may have been a function of my aging without wax or vacuum bags . . .

Offline Tea

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Re: John's Cheese #013 & 014 - Gouda > Cabre al Vino #01 & #02
« Reply #21 on: July 02, 2008, 04:23:29 PM »
But then are we really aiming for a store bought cheese.  I make alot of things, and usually they are nothing like the store bought thing, and usually much better.
Homemade breads, soap, preserves, etc are all much better then store bought.
Ever tasted homemade butter??  Much tastier and creamier than store bought.

Ok off my soap box now.

Offline DaggerDoggie

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Re: John's Cheese #013 & 014 - Gouda > Cabre al Vino #01 & #02
« Reply #22 on: July 02, 2008, 05:18:56 PM »
Homemade butter is great.  All you need is a big glass jar and some raw milk.  Rock the milk-filled jar on your lap while watching TV for 30 to 45 minutes and you have the best butter ever.

Offline John (CH)

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Re: John's Cheese #013 & 014 - Gouda > Cabre al Vino #01 & #02
« Reply #23 on: July 02, 2008, 10:15:38 PM »
Fair point Tea, and true I am not trying to re-create store bought cheese, my earlier crumbly gouda's did taste great! But all gone long ago ;D.