Author Topic: Gloucester 4  (Read 241 times)

Offline Raw Prawn

  • Mature Cheese
  • ****
  • Location: South Australia
  • Posts: 385
  • Cheeses: 55
  • Default personal text
Gloucester 4
« on: April 17, 2016, 03:24:12 AM »
Double Gloucester 4 has just come out of the mould. (Do we consider that to be the moment of birth?)
The details of the make were substantially the same as for number 3.
Because I've done these before, I wasn't going to bother with pictures of this one but the curds turned out so nicely that I just had to. So here they are.
- Andrew

Offline AnnDee

  • Mature Cheese
  • ****
  • Location: Malaysia
  • Posts: 169
  • Cheeses: 26
  • Default personal text
Re: Gloucester 4
« Reply #1 on: April 29, 2016, 06:06:47 AM »
Wonderful looking cheese, Andrew. I will have to save your recipe for later use.
A cheese for the birthday of your cheese.
Ann

Offline Raw Prawn

  • Mature Cheese
  • ****
  • Location: South Australia
  • Posts: 385
  • Cheeses: 55
  • Default personal text
Re: Gloucester 4
« Reply #2 on: April 29, 2016, 07:02:01 AM »
Thanks for the cheese, Ann.
The recipe comes from Tim Smith's book "Making Artisan Cheese".
I waxed it yesterday. I'm not sure when I will open it but I am expecting to let it age for some months.
- Andrew

Offline AnnDee

  • Mature Cheese
  • ****
  • Location: Malaysia
  • Posts: 169
  • Cheeses: 26
  • Default personal text
Re: Gloucester 4
« Reply #3 on: April 29, 2016, 07:35:09 AM »
I don't have that book, is the recipe exactly like your Gloucester 3?
Ann

Offline Raw Prawn

  • Mature Cheese
  • ****
  • Location: South Australia
  • Posts: 385
  • Cheeses: 55
  • Default personal text
Re: Gloucester 4
« Reply #4 on: April 30, 2016, 03:35:48 AM »
Yes, the recipe is basically the same. The one in the book is for a Cotswold which is a Double Gloucester with onions and chives added. I have included one or two details in the recipe, such as the flocculation multiplier, which you won't find in the book.
It's not actually a book I use much any more, although there is nothing wrong with the recipes. I only mentioned it to give credit where it's due.
- Andrew

Offline OzzieCheese

  • Old Cheese
  • *****
  • Location: Australia
  • Posts: 1,195
  • Cheeses: 141
  • Sun-Grass-Cow-Milk-Cheese-Happiness
Re: Gloucester 4
« Reply #5 on: April 30, 2016, 05:11:13 PM »
Hey Andrew, that looks wonderful :)

AC4U

-- Mal
Usually if one person asks a question then 10 are waiting for the answer - Please ask !

Offline wattlebloke

  • Medium Cheese
  • ***
  • Location: Canberra, Australia
  • Posts: 51
  • Cheeses: 8
  • Default personal text
Re: Gloucester 4
« Reply #6 on: May 01, 2016, 02:48:06 AM »
And I've bookmarked this page for later reference, and the cheese on my too-do list :) Great photos! AC4U!

Offline Raw Prawn

  • Mature Cheese
  • ****
  • Location: South Australia
  • Posts: 385
  • Cheeses: 55
  • Default personal text
Re: Gloucester 4
« Reply #7 on: May 01, 2016, 04:54:08 AM »
Thanks for the cheeses and the kind comments.
This recipe is a bit of a favourite.
- Andrew

Online Fritz

  • Young Cheese
  • **
  • Location: Toronto
  • Posts: 15
  • Cheeses: 0
  • So many cheeses.... So little time...
Re: Gloucester 4
« Reply #8 on: May 01, 2016, 12:10:32 PM »
Never made a Gloucester, what would be a traditional aging finish for this? Wax? Natural? Bandage?

Thanks in advance :)

Offline Raw Prawn

  • Mature Cheese
  • ****
  • Location: South Australia
  • Posts: 385
  • Cheeses: 55
  • Default personal text
Re: Gloucester 4
« Reply #9 on: May 02, 2016, 03:31:53 AM »
what would be a traditional aging finish for this? Wax? Natural? Bandage?

That is one I didn't know and I would have guessed bandaged. A quick search though turned up this site which
tells us that it traditionally a natural rind cheese.
Personally, I wax mine but that is because I have not yet resolved my humidity problems and I don't want it to dry out too much.
The other possible answer, given that this is the cheese that is used for cheese-rolling, is the the traditional finish is grass.
- Andrew

Online Fritz

  • Young Cheese
  • **
  • Location: Toronto
  • Posts: 15
  • Cheeses: 0
  • So many cheeses.... So little time...
Re: Gloucester 4
« Reply #10 on: Today at 10:45:19 AM »
Lol...grass! ... I've seen the videos... It's something different, that's for sure.
Thanks for the insight.

Online jwalker

  • Old Cheese
  • *****
  • Location: Creston BC Canada
  • Posts: 671
  • Cheeses: 69
  • I thought I was indecisive , now I'm not so sure!
Re: Gloucester 4
« Reply #11 on: Today at 12:06:08 PM »
A cheese to you for a cheese well done !

I've been using PVA on just about every cheese I do now , at least the ones that need some kind of coating.

Ive had bad luck with cheese wax getting mold under it , and even worse luck with vacuum bagging , the PVA seems to move with the cheese and still breathe a bit.

Good one !
No..........I'm not a professional CheeseMaker , but I play one on TV.