Annatto - Adding To Drained Cut Curds Before Pressing . . . Leopard Gouda!

[Gustav]

Check out my leopard Gouda Cheese!

One guess how this happened.....

[Cheese Head]

Gorgeous cheese, I'm guessing . . .

[Boofer]

You added the annatto sometime after the rennet.

-Boofer-

[birdsongmilkmaid]

I love how your leopard gouda cheese looks! I'm think I'm going to make a batch of that myself one of these days.

Naomi

[judyp]

That's beautiful and it looks huge!  What size mold did you use on it?  How many gallons milk did it take to make that?

[Gustav]

Yup. Added the annato just before the curts went into the press.

I'f farmiliar with that story book John, good idea. lol

I used 15 litres of milk for this one. It's brining now.
I have a home made press thar can do a 6kg cheese, but then I need to use about 40-50 litres of milk. Made one yesterday.
Will post the pics.

[MrsKK]

Very interesting effect!  I've pretty much given up on using annato, preferring the natural color of my raw milk cheeses, but I may have to give this one a whirl.

[Boofer]

Yup. Added the annato just before the curts went into the press.

Was that intentional or a last minute "Oops!"?

-Boofer-

[Gustav]

Actually a oops, but a good one. I'd propably do it again as it looks pretty & different , but still tastes great!

[Boofer]

Nice. It's like a yellow version of Sage Derby.

-Boofer-

[kookookachoo]

It will definitely be already a conversation piece before you even cut into it.  I have annatto but I've yet to use it.  My kids want me to make a yellow colby.  In fact, they insist on it.  I can't quite convince them color doesn't matter-they were balking at the cheddar we tasted on our vacation that was white.   

[Gustav]

Yup. It's a case of "mind over matter" I guess.
Everybody knows cheese to be yellow, so they want wat their farmiliar with, although the colour has no effect on the taste.

Here they sell white cheddar in the shops & charge more for it than yellow cheddar lol.

My next cheese I'm going to make Saturday I'm going to make the top half of the cheese white & the bottom half yellow.
Should look interresting when it's cut.

I'm lucky to be able to make a 6kg cheese every 2nd day.

Here is the cheese I made today & 2 days ago.

[Gustav]

Cheese

[Gustav]

This is what the cheese looks like after 1 month. I used Choozit RM32 that explains the gac hole formation. It tastes real good & melts great!!!