Author Topic: Gouda No. 2 - A raging success  (Read 2015 times)

Offline Dulcelife

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Gouda No. 2 - A raging success
« on: June 12, 2012, 09:17:14 PM »
This is the fifth cheese make ever so I was pretty curious what I had since I have made obvious rookie mistakes for the first three to four makes.  I began and continue my cheese making endeavors with raw Jersey milk and have since learned the need to cut down on the amount of culture and rennet when using raw milk.  I didn’t expect this to be very good because of this and, is the reason I continue to cut into these first makes early especially after the super over-acidified first Gouda make which I confuse with a cheddared (Chihuahua), make.  Well this was a pleasant surprise but, first the make which came from the recipe link on NEC's website:

http://www.cheesemaking.com/Gouda.html

3 gal raw Jersey milk
¼ tsp. MM100
½ tsp.  Single strength veal rennet.

April 28th, 2012
02:25pm:  Inoculate 87F milk with MM100
02:30pm:  Stir down.  Ripen for 30 min. Temperature 87F.
02:59pm:  Add rennet.  Hold for 45 min.
03:43pm:  Clean break! Pre-cut curds to 1 inch cubes, let rest 3 min.
03:46pm:  Start final cut to 3/8 inch over 5 min.  Temperature 86F
03:52pm:  Stir curds for 15 min.
04:10pm:  Removed 1/3rd whey and added 130F water.  Temperature to 100F
04:15pm:  Stirred  curds 15 min. Temperature 100F.
04:30pm:  Filled molds under whey and pressed lightly for 45 min.
05:15pm:  Removed molds from whey and pressed for 45 min.
06:00pm:  Flipped and redressed, pressing for 45 min.
06:45pm:  Flipped and redressed, pressing for 45 min.
07:30pm:  Flipped and redressed, pressing for 8.5 hours.
April 29th, 2012
04:00am:  Unwrapped and rested in mold at 50F
01:30pm:  Into brine for 8.5 hours.
10:00pm:  Out of brine to dry.
May 10th, 2012
5:00pm:  Waxed and into cave at 52F.

Well sliced today at 45 days.  I was bracing for more over-acidified curd and was hugely surprised to find a very nice flavorful Gouda with classic texture, wonderful flavor and, and, well and just a Gouda the way I like it.  Aftertaste was nutty and buttery all at once.  No bitterness, no crumbliness.  There is nothing negative I can say about this outcome.  I am most definitely hooked and should Gouda make no. 3, currently in the cave not prove better, then this will be my make for this cheese.
« Last Edit: June 13, 2012, 07:58:28 AM by Dulcelife »
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Offline smilingcalico

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Re: Gouda No. 2 - A raging success
« Reply #1 on: June 12, 2012, 09:24:08 PM »
Nothing better than patiently waiting and discovering success! Congrats.
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Offline Dulcelife

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Re: Gouda No. 2 - A raging success
« Reply #2 on: June 12, 2012, 09:34:58 PM »
Thanks Brian.  You are definitely right.  Its nice to see things turn out as good or better than one expected.  This is number three.

The Chihuahua is a cheese I will do again.
The Cheddar is a winner and I look forward to biting it again at 90 days.
And, now this Gouda is definitely worth biting the bullet on for another two months.

I have a leyden/Leiden I will slice into in the next two weeks and can only hope its as good and these three.

Cheers,

Lou.
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Offline hoeklijn

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Re: Gouda No. 2 - A raging success
« Reply #3 on: June 13, 2012, 01:16:30 AM »
Congrats! Texture is looking just the way it is supposed to be and your description of the flavor makes me hungry. And although I coat my Gouda's instead of waxing it, I like the color and the way it is waxed.
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Offline JeffHamm

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Re: Gouda No. 2 - A raging success
« Reply #4 on: June 13, 2012, 02:18:23 AM »
Very nice!  A cheese to your success.

- Jeff
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Offline Dulcelife

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Re: Gouda No. 2 - A raging success
« Reply #5 on: June 14, 2012, 05:16:52 PM »
Thanks for the cheesy merit Jeff.  I just bought a Gouda for points of reference and noted that a needed tweak is creaminess, creaminess, creaminess.  So, forget all my recent pining for creamy Havarti, Queso Mahon and other wishful thinking: I am going to work on tweaking this Gouda thing and see if I can get even closer to my ideal Gouda.
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Offline Boofer

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Re: Gouda No. 2 - A raging success
« Reply #6 on: June 14, 2012, 10:19:17 PM »
Good effort. I like the thin slice-ability.

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Offline H-K-J

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Re: Gouda No. 2 - A raging success
« Reply #7 on: June 15, 2012, 12:08:58 PM »
Yes! a very nice looking cheese :)
I do have a question, what is the weight you are using at each pressing stage?
would like to do this make in the near future it looks ssooo good :P 
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Offline Dulcelife

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Re: Gouda No. 2 - A raging success
« Reply #8 on: June 15, 2012, 01:45:47 PM »
Exact weight at pressing is hard to tell.  I use a Stainless spring assisted press that has a 100 lb. spring.  What I try to do is estimate where I am at in the compression of the spring so that half way from fulling compressed would be around 50lbs.  Very imprecise I recon but its what I have to work with and so far I have not been disappointed having pressed a Cantal, milled it cold and repressed to a fully consolidated state.

I like the hands on approach and what others consider negative: the need to check if loose and re tightening, I consider positive and a learning experience as I learn what the curd is doing: expelling whey, loosing mass, acidifying, getting tasty.

What I can tell you that may be helpful is that just as the recipe calls for, I start light, in whey and progress to what I estimated to be weight equivalents of 10, 25 and 50lbs.  I unwrap and access the mass, weight and the consolidation of the future rind.

After purchasing a good quality Gouda for comparison yesterday, I intend to press a bit lighter and retain a bit more moisture to get a creamier paste.  This along with proper aging out should get me closer to the ideal I am looking for.  I also bought what was suppose to be a good aged imported Edam ball and it appears to have more in common with my Gouda's texture although it is less flavorful than my cheese.
 
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Offline jared&kelly

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Re: Gouda No. 2 - A raging success
« Reply #9 on: August 03, 2012, 07:24:46 PM »
What recipe are you using for your cheddar? I have some MM100 so i think next weekend i will try your gouda recipe, it turned out great!


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Offline Dulcelife

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Re: Gouda No. 2 - A raging success
« Reply #10 on: August 05, 2012, 08:50:18 PM »
Greetings jared&kelly.  My Cheddar was a hybrid recipe Using aspects of the recipe in Artisan Cheese Making at Home as well as 200 Easy Cheese Recipes and can be found here: http://cheeseforum.org/forum/index.php/topic,9662.0/prev_next,next.html#new

All of the basic recipes including all the fantastic makes found in this forum should yield a nice cheese.

Insofar as the Goudas I have made, none have been what I expected in the long run after extended aging and I am still working to perfect Gouda making; although I will add that the last make No. 4 which I opened today comes really close to my ideal.  I will be posting the taste report shortly.
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Offline Evelyne@cheapethniceatz

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Re: Gouda No. 2 - A raging success
« Reply #11 on: January 14, 2013, 11:33:13 PM »
Congrats Dulcelife on your Gouda. I am in the final press stage and had so many conflicting informations and the brine and aging time before waxing...you answered most of them in your description. Hope it turns out as good as yours :-)
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Offline Dulcelife

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Re: Gouda No. 2 - A raging success
« Reply #12 on: January 15, 2013, 09:35:53 AM »
Congrats Dulcelife on your Gouda. I am in the final press stage and had so many conflicting informations and the brine and aging time before waxing...you answered most of them in your description. Hope it turns out as good as yours :-)

Evelyn, you are right, lots of conflicting data.  I have not been posting much with so many projects such as wine making, raising chickens and continued cheese making.  I've lost track of what makes I posted and where I left off but your timing is impeccable as I am two weeks out from Gouda number six which I just second-coated in cream wax last night.  The significant change I made on this last make is using two gallons of my typical raw milk and two gallons of store bought 2% pasteurized and Homogenized milk.  This last change (the 2% milk), in my quest to duplicate genuine gouda paste in all its glory.  After many attempts it final occured to my dense head that my fat content has simply been to high to achieve the desired result. Amazingly, there is not a significant loss of yield as I thought there would be.

I hope this additional information helps.  Once I cut into this make in a couple of months or so and, if it turns out to be a significant improvement, I will post the make.

To the rest out their; greetings. 
« Last Edit: January 15, 2013, 02:21:49 PM by Dulcelife »
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Offline Al Lewis

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Re: Gouda No. 2 - A raging success
« Reply #13 on: January 15, 2013, 11:29:43 AM »
That's one good looking cheese.

Offline CheeWilly

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Re: Gouda No. 2 - A raging success
« Reply #14 on: March 24, 2013, 11:10:40 AM »
Congrats Dulcelife on your Gouda. I am in the final press stage and had so many conflicting informations and the brine and aging time before waxing...you answered most of them in your description. Hope it turns out as good as yours :-)


Evelyn, you are right, lots of conflicting data.  I have not been posting much with so many projects such as wine making, raising chickens and continued cheese making.  I've lost track of what makes I posted and where I left off but your timing is impeccable as I am two weeks out from Gouda number six which I just second-coated in cream wax last night.  The significant change I made on this last make is using two gallons of my typical raw milk and two gallons of store bought 2% pasteurized and Homogenized milk.  This last change (the 2% milk), in my quest to duplicate genuine gouda paste in all its glory.  After many attempts it final occured to my dense head that my fat content has simply been to high to achieve the desired result. Amazingly, there is not a significant loss of yield as I thought there would be.

I hope this additional information helps.  Once I cut into this make in a couple of months or so and, if it turns out to be a significant improvement, I will post the make.



To the rest out their; greetings. 


Did you cut into the new gouda?  I am new to cheese making but recently made a mozzarella and smoked it in my smoker.  Waiting a few more weeks to sample.  I have built a press in the last few days and wanted to try a gouda next.  I ran across the exact recipe you used but like my gouda a little on the creamy side also, so I am very interested in the results.  Thanks in advance.  Here is a pic of my mozzarella smoking and the process of making the cheese.
The ingredients

Starting to break

The curd

First knead

2nd stretch and knead

Into the brine

Into the cold smoker with some jerky.
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