This email and pictures sent in by reg:
Good morning John. Attached are a few photos of the cheeses we cut yesterday, both at aprox 4 weeks old. As you can see the caraway gouda is already somewhat dry. The wine washed rind Alpine style has a few small eyes. The other cheese we cut was the 3 week old Alpine style cheese but was made with 2% milk as we wanted to see what the major changes would be as compared to 3.5% whole milk.
All I can say is that we are very happy with the outcome of all the cheeses. The caraway gouda is good, the alpine style made with the 2% milk is good but the red wine washed rind alpine is real good and was chosen by our two guests and by both of us as the shinning star of the tasting.
We did notice that the alpine style made with the 2% milk was drier and had a milder flavour than the normal alpine made with whole milk. We did expect a difference but that much surprised all of us. All in all a great day of cheese tasting. The balance of 8" and 4" wheels were revac'd and back into the aging cooler. We will see the differences (if any) in another 4 weeks
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Have a good one
reg