Author Topic: John's Cheese #013 & 014 - Gouda > Cabre al Vino #01 & #02  (Read 4558 times)

Offline John (CH)

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John's Cheese #013 & 014 - Gouda > Cabre al Vino #01 & #02
« on: June 15, 2008, 01:42:56 PM »
This cheese making batch is a 2fer as in two for the work of one. How, make one curds using this Gouda Recipe/Directions but using 2/3 Simple Mesophilic, & 1/3 Simple Thermophilic starter culture and scaled up to 3 US gallons of store bought homogenized pasteurized whole cow's milk batch of cheese, divide curds in two, place into two identical 4" hoops, press simultaneously, bathed both in red wine as per this Cabre al Vino Recipe/Directions.

MAKING JUNE 15, 2008
  • 1:00PM Emptied milk into 4 US gallon size size stockpot on stove, added calcium chloride and Starter Culture, covered with lid, and started warming.
  • 1:30PM Finished warming, let sit 45 minutes to allow culture to ripen.
  • 2:15PM Added diluted rennet (used 25% more of new CHR Hansen Brand than before) and stirred in for 2 minutes.
  • 3:25PM Checked good curd set with clean break. Cut curd.
  • 3:35PM Started raining temperature slowly.
  • 4:30PM Temp at 100 F, started removing whey and adding warm water.
  • 5:30PM Drained whey without cheesecloth lined colander using hand sieve to hold back curds. Found that as curds still moist, overflowed the hoops.
  • 6:30PM After curds settle by own gravity, started light pressing with tin cans.
  • 7:30PM Started medium pressing both cheese simultaneously using my cheese cart press and four 12 packs of soda pop and shelf for weights, ~40 lb/18 kg.
  • 9:30PM Started heavy pressing both cheese simultaneously with five 12 packs of soda pop and shelf for weights, ~50 lb/23 kg, went heavy as pressing two cheeses.

BATHING JUNE 16, 2008
  • 6:00AM Removed cheeses from press, some curd expressed around follower as I made them slightly too small.
  • 6:30AM Started bathing in Texas made 8) red wine.

BATHING JUNE 17, 2008
  • 6:00AM Removed both cheeses from bath and placed in household cold and very low humidity fridge to dry out. Surface has developed into a nice medium hard rind.
  • 6:00PM Placed cheese #2 back in same remaining red wine for second bath, placed cheese #1 in humidity control box in very cold 40 F/4 C fridge.

BATHING JUNE 18, 2008
  • 6:00AM Removed cheese #2 from second wine bath, placed on mat in household cold and very low humidity fridge to dry out.
  • 5:30PM Placed cheese #2 into brine bath for 2 hours as realized that forgot too add salt as normally brine bath gouda's to build rind and add salt.

AFFINAGE (AGING)
  • June 17, 2008 Both cheeses in household cold and plastic humidity control box to slowly dry.
  • June 18, 2008 Turned cheeses.
  • June 19, 2008 Turned cheeses.
  • June 20, 2008 Cheeses dry to touch, sealed in vacuum bags and placed back in very cold fridge.
  • June 26, 2008 On close inspection, found water around outside of cheeses inside vacuum bags. Removed from bags and placed on plates in fridge to dry.
  • June 27-July 16, 2008 Still having excess humidity problems with freezer Cheese Cave, olive oiled and moved to vegtable drawer of household fridge, had little mold problem, rubbed off.
  • July 17, 2008 Aged 1 month, washed-rubbed off oil layer and cut and ate some of one cheese. Visually, pate is white, red wine colour has not permeated, texture is medium hard but not crumbly, taste has slight flavour of wine and is nice, slightly acidic, great in sandwiches with heavy bread!



THOUGHTS
  • Allowing 1 hour between adding culture and rennet gave better / faster curd and clean break, although I think I cut curds too early, don't rush.
  • Curds were still quite moist when put in hoops, should have cooked for longer, don't rush.
  • Was going to make 1/2 batch into a Cumin Gouda but forgot :(, next time try not to schedule separating of curds and whey at dinner time.
  • Bought 2 ft x 3" PVC pipe today for USD4 to cut into follower extensions for pressing 4" hoops, forgot to cut up in time for pressing :-\, used kids two tall pink plastic glasses from Arabian Nights show in Orlando near Disney.
  • Next time if bathing gouda in something other than normal brine, add salt to curds before pressing.
  • While dry to touch, cheeses must not have been dry enough inside or mature enough when sealed in vacuum bags. Need to dry for 1 week next time.
« Last Edit: January 11, 2009, 11:37:24 AM by Cheese Head »


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Offline John (CH)

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« Last Edit: June 17, 2008, 06:24:45 PM by Cheese Head »

Offline John (CH)

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« Last Edit: July 18, 2008, 06:15:39 AM by Cheese Head »

Offline John (CH)

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Re: John's Cheese #013 & 014 - Cumin Gouda #5 & Cabre al Vino #1
« Reply #3 on: June 15, 2008, 01:44:14 PM »
Pictures #3 will go here . . .
« Last Edit: June 15, 2008, 04:44:41 PM by Cheese Head »

Offline DaggerDoggie

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Re: John's Cheese #013 & 014 - Gouda > Cabre al Vino #01 & #02
« Reply #4 on: June 16, 2008, 03:55:21 PM »
Your press looks like it works great.  Several cheeses at one pressing.  Good idea.


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Offline John (CH)

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John's Cheese #013 & 014 - Gouda > Cabre al Vino #01 & #02
« Reply #5 on: June 16, 2008, 06:07:52 PM »
Thanks DD.

Question for DD & reg who have made similar, the Cabre al Vino recipe says to soak in wine for 24 hours, dry, then soak a second 24 hours. seems a bit excessive? How long did you go for and what would you advise?

Thanks.

Offline DaggerDoggie

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Re: John's Cheese #013 & 014 - Gouda > Cabre al Vino #01 & #02
« Reply #6 on: June 16, 2008, 06:13:23 PM »
I followed the recipe: 24 hours in, 6 hours out (mine was more like ten hours as work intervened) and soaked again for 24 hours.  It is still quite soft around the edges.

I'm still not sure how I am going to finish mine.

Offline John (CH)

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Re: John's Cheese #013 & 014 - Gouda > Cabre al Vino #01 & #02
« Reply #7 on: June 16, 2008, 06:18:26 PM »
Thanks DD, BTW, all that many beautiful cheeses, you have way more will power than me, when are you going to start eating one or two or . . . ?

Offline DaggerDoggie

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Re: John's Cheese #013 & 014 - Gouda > Cabre al Vino #01 & #02
« Reply #8 on: June 16, 2008, 07:32:50 PM »
Hopefully they taste good...I'm a little worried on that front.  Within the next month I will try my first cheese, the waxed, stirred curd cheddar and perhaps one of the smoked cheeses as they were fairly dry when waxed.  The blue has about two months and the English cheddar over a year, as those molds form and dry out.

I'm a little worried about being disappointed in my results. :(

Offline John (CH)

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Re: John's Cheese #013 & 014 - Gouda > Cabre al Vino #01 & #02
« Reply #9 on: June 16, 2008, 08:07:51 PM »
Hey, half the fun is in making it, if it were easy all the world would be making their own. OK maybe not  ;D. Frankly, so far I find cheese making harder than making bread, wine, or beer. Even if some mould I'm sure it will taste great, just think of me eating that 2 lb of very moldy but very tasty blue cheese I made!!! One year, OK I'm not making cheddar for a while . . .


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Offline reg

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Re: John's Cheese #013 & 014 - Gouda > Cabre al Vino #01 & #02
« Reply #10 on: June 17, 2008, 06:32:06 AM »
morning CH. what we did here was to bath for aprox one hr every few days. that continued up to just the other day when i vac packed it. according to my records that cheese was made on the 21st of May. will continue to age that one for another month or two, well hopefully

DD i think you are going to be surprised at how well your cheese will turn out. if you give them time to mature they just get better and better

reg

reg

Offline John (CH)

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Re: John's Cheese #013 & 014 - Gouda > Cabre al Vino #01 & #02
« Reply #11 on: June 17, 2008, 07:22:57 PM »
Thanks both for replies, I bathed one cheese for 24 hours and the second is currently having a second 24 hours, like yours I'll find out which is best in a couple of months, if I can wait that long.

One small worry, as using Gouda recipe, no salt as normally soak in brine bath. I wine bathed instead so I should have added some salt to curds before pressing. Too late now . . .
« Last Edit: June 18, 2008, 12:09:25 AM by Cheese Head »

Offline reg

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Re: John's Cheese #013 & 014 - Gouda > Cabre al Vino #01 & #02
« Reply #12 on: June 18, 2008, 07:09:01 AM »
yes CH, salt added would have been the way to go no question about it but having said that could you not still brine then continue on with the wine washing. i think the salt would be a necessity in this case 

reg
reg

Offline DaggerDoggie

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Re: John's Cheese #013 & 014 - Gouda > Cabre al Vino #01 & #02
« Reply #13 on: June 18, 2008, 04:09:01 PM »
I would agree with reg.  Try salting it in a brine overnight, possibly allow it to sit for a day and then put it back in the wine.

You may end up with an excellent cheese. :)

Offline John (CH)

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Re: John's Cheese #013 & 014 - Gouda > Cabre al Vino #01 & #02
« Reply #14 on: June 18, 2008, 05:39:58 PM »
Thanks for advice, cheese that was 2 days in wine is now having a saturated brine bath but only for few hours and I'm going to leave the first one unsalted as an A-B comparison test. We'll see . . .
« Last Edit: June 27, 2008, 07:39:59 AM by Cheese Head »