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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: scasnerkay on November 17, 2013, 06:55:49 PM
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I have had trouble with this cheese all along. The make was not easy, with difficulty with measuring pH accurately, and probably dropping a little too low before salting, and for terminal pH for the make. http://cheeseforum.org/forum/index.php/topic,11880.msg91391.html#msg91391 (http://cheeseforum.org/forum/index.php/topic,11880.msg91391.html#msg91391) In the cave I had to open it and re-vacuum bag a few times due to collecting whey in the bag. I am wondering if the higher fat content made for too much moisture retention. I did have a 3.5 flocculation multiplier as well.
So I was disappointed when I cut it open. It is not so bad I should feed it to the chickens! The cheese is both creamy and crumbly. there is a bit of an acid aftertaste. But it does melt nicely, so perhaps it will not be for slicing on a cracker but will be for melting on tortillas. Not a total loss, but not my best attempt.
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I don't know if the fat content was a factor, but traditional gouda is around 2.8% fat with a PF ratio of about 1:1.5.
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Shared some of this and those that ate it pronounced it good. However, I decided to re-bag most of it and put it back in the cave. I will check back with it in a couple of months I think...
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I have to say it looks great to me. Cheddary.