Author Topic: Cotswold (Double Gloucester w/onions & chives)  (Read 135 times)

Online pastpawn

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Cotswold (Double Gloucester w/onions & chives)
« on: October 20, 2014, 10:37:02 PM »
I'll get the recipe up here shortly.

Here's the pics.  I have no idea why I ended up with such a big cheese.  It's almost 5#.  I might cut it in half to make two cheeses (anyone have any thoughts on that?)

I promise I'll get this thread updated tomorrow with full ingredients and process.  I did take a lot of notes.

[edit - adding process]

3 gallon whole milk H/P
1 quart heavy cream H/P
+ 1/2 tsp CaCl
+ 1 tsp annatto (my extraction)
+ 1/4 tsp C101 mesophilic culture (rehydrated in water first)
45 minutes ripen
+ 1 tsp animal rennet
45 minutes rest, clean break
curds cut to 1/2"
stir gently to separate curds
15 minutes wait
raise heat to 40C over 40 minutes
stir occasionally at 40C for 30 minutes
drain whey for 15 minutes
+ 3 tbsp salt
+ 2 tbsp dried onions
+ 1 tbsp onion powder
+ 3 tbsp chives
press for 8 hours, flip, press for 4 hours
soak in brine for 4 hours

I'm air drying now, planning 4 or 5 days, then vac bagging.




« Last Edit: Yesterday at 10:34:45 AM by pastpawn »
- Andrew


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Offline beechercreature

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Re: Cotswold (Double Gloucester w/onions & chives)
« Reply #1 on: Yesterday at 09:22:37 AM »
i would avoid cutting it until it's ready to eat. people always seem to have issues with the cut side.

what kind of rind are you aiming for? natural, clean (waxed/vac sealed), bandaged?

Online pastpawn

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Re: Cotswold (Double Gloucester w/onions & chives)
« Reply #2 on: Yesterday at 09:26:22 AM »
i would avoid cutting it until it's ready to eat. people always seem to have issues with the cut side.

what kind of rind are you aiming for? natural, clean (waxed/vac sealed), bandaged?

I'm going to vac bag this cheese, like the others I've done.  I do want to try both natural and bandaged rinds, but I think this would be the wrong cheese for that.  I intend on having this ready to eat in 1-2 months. 
- Andrew

Offline qdog1955

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Re: Cotswold (Double Gloucester w/onions & chives)
« Reply #3 on: Yesterday at 02:29:26 PM »
  Hey Pastpawn,
Nice Cotswold-------my last Cotswold----the recipe called for 3 tbs of dehydrated onions and three tbs. chives----opened it at two months and the onion was overpowering (and I love onion) vac bagged--back in cave for 2 months and was some better----but still to strong----let us know how it turns out----I would think the onion powder would be even stronger-----next time ,I'm gonna try fresh onion and see how that goes.
Qdog

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Re: Cotswold (Double Gloucester w/onions & chives)
« Reply #4 on: Yesterday at 02:48:51 PM »
  Hey Pastpawn,
Nice Cotswold-------my last Cotswold----the recipe called for 3 tbs of dehydrated onions and three tbs. chives----opened it at two months and the onion was overpowering (and I love onion) vac bagged--back in cave for 2 months and was some better----but still to strong----let us know how it turns out----I would think the onion powder would be even stronger-----next time ,I'm gonna try fresh onion and see how that goes.
Qdog

Oh crap.  Well, we'll just have to wait and see.  I guess I'll just need to mix it with more beer  ^-^

How big was your cheese? 
- Andrew


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Offline qdog1955

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Re: Cotswold (Double Gloucester w/onions & chives)
« Reply #5 on: Yesterday at 03:55:35 PM »
  It was a 3 gallon make----not trying to discourage you----just saying it was to much onion for my likes---I noticed you added cream, I didn't---and that might make a big difference---just want some cheese flavor with my onion :) But I like the concept and will try again.
  Qdog

Offline beechercreature

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Re: Cotswold (Double Gloucester w/onions & chives)
« Reply #6 on: Today at 08:11:06 AM »
If it does end up a bit overpowering, you might have the perfect candidate for this:

http://smittenkitchen.com/blog/2012/12/fromage-fort/

or this:

http://cheeseforum.org/forum/index.php/topic,8335.msg58458.html#msg58458

Online pastpawn

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Re: Cotswold (Double Gloucester w/onions & chives)
« Reply #7 on: Today at 02:26:21 PM »
Flipped cheese and weighed.  It lost 2 ounces (sidebar:  maybe I'll just switch to grams / metric and stick with that). 

BTW, this is mostly the recipe from Tim Smith's Making Artisan Cheese, which I have in my Amazon cart.  I found it also on this site (thanks Raw Prawn). 

This cheese smells great.  I hope I didn't overdo the onion.  My hands smell very cheesy after the flip.  I'm expecting great things here!
- Andrew