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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: Daznz on September 04, 2009, 06:16:49 AM

Title: Gouda Pressing ?
Post by: Daznz on September 04, 2009, 06:16:49 AM
Is it OK to full the cheese mould with curds then lightly press it and add more
curds ?

Daza
Title: Re: Gouda Pressing ?
Post by: FRANCOIS on September 04, 2009, 07:26:13 AM
Yup.  As long as it knits fine.
Title: Re: Gouda Pressing ?
Post by: Alex on September 04, 2009, 09:25:53 AM
Quote from: Daznz on September 04, 2009, 06:16:49 AM
Is it OK to full the cheese mould with curds then lightly press it and add more
curds ?

Daza

If "lightly press" you mean pressing by hand, it is OK.
Title: Re: Gouda Pressing ?
Post by: Daznz on September 04, 2009, 10:22:08 AM
Yep got ya thanks for that
Title: Re: Gouda Pressing ?
Post by: Baby Chee on September 07, 2009, 04:32:46 PM
I've done 4 3lb. wheels of Gouda in the past few days. 

Every time I had more curds than mold space, I pushed the mold down strong for a few seconds, by hand, until space was made.  After that I continued pressing at recommended weights and times.  It hasn't had any ill effect on the cheese, but maybe it affects taste later.... doubt it though.
Title: Re: Gouda Pressing ?
Post by: DeejayDebi on September 07, 2009, 04:58:50 PM
I use my fist to push the curds down.... arthitis .. works better for me that way.
Title: Re: Gouda Pressing ?
Post by: Alex on September 08, 2009, 04:29:00 AM
Quote from: Baby Chee on September 07, 2009, 04:32:46 PM
I've done 4 3lb. wheels of Gouda in the past few days. 

Every time I had more curds than mold space, I pushed the mold down strong for a few seconds, by hand, until space was made.  After that I continued pressing at recommended weights and times.  It hasn't had any ill effect on the cheese, but maybe it affects taste later.... doubt it though.

If the problem persists, may be there is a missmatch between the milk quantity and the mould size.