Author Topic: Gouda With Mustard Seeds, Soft Inside Question  (Read 544 times)

Offline Nitai

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Gouda With Mustard Seeds, Soft Inside Question
« on: June 07, 2010, 10:14:02 PM »
In my enthusiasm after making my first Gouda of the year seemingly very successfully, I pressed the second Gouda even shorter because it had reach PH 4.5 Basically, I did not press it enough. For a few days I could kind of hear squishing inside when I squeezed them. Now the rinds are dry and that does not really happen, but I worry that there may be too much whey and it will make them taste bad after aging. Below is a picture of the crosscut and the rind (the latter I am very happy with). Note the little balls are mustard seeds (which seem to have added nothing in terms of flavor. I have eaten probably 1/4 lb of this over the past few days and today it was really quite good.


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