CheeseForum.org ยป Forum

CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Other => Topic started by: Cheese Head on June 15, 2008, 06:42:56 PM

Title: John's Cheese #013 & 014 - Gouda > Cabre al Vino #01 & #02
Post by: Cheese Head on June 15, 2008, 06:42:56 PM
This cheese making batch is a 2fer as in two for the work of one. How, make one curds using this Gouda Recipe/Directions (http://cheeseforum.org/Recipes/Recipe_Gouda.htm) but using 2/3 Simple Mesophilic (http://cheeseforum.org/forum/index.php?topic=15.0), & 1/3 Simple Thermophilic (http://cheeseforum.org/forum/index.php?topic=16.0) starter culture and scaled up to 3 US gallons of store bought homogenized pasteurized whole cow's milk batch of cheese, divide curds in two, place into two identical 4" hoops, press simultaneously, bathed both in red wine as per this Cabre al Vino Recipe/Directions (http://cheeseforum.org/Recipes/Recipe_Cabre_al_Vino.htm).

MAKING JUNE 15, 2008

BATHING JUNE 16, 2008

BATHING JUNE 17, 2008

BATHING JUNE 18, 2008

AFFINAGE (AGING)



THOUGHTS
Title: Re: John's Cheese #013 & 014 - Cumin Gouda #5 & Cabre al Vino #1
Post by: Cheese Head on June 15, 2008, 06:43:48 PM
Pictures #2 . . .
Title: John's Cheese #013 & 014 - Cumin Gouda #5 & Cabre al Vino #1
Post by: Cheese Head on June 15, 2008, 06:44:02 PM
Pictures #3 . . .
Title: Re: John's Cheese #013 & 014 - Cumin Gouda #5 & Cabre al Vino #1
Post by: Cheese Head on June 15, 2008, 06:44:14 PM
Pictures #3 will go here . . .
Title: Re: John's Cheese #013 & 014 - Gouda > Cabre al Vino #01 & #02
Post by: DaggerDoggie on June 16, 2008, 08:55:21 PM
Your press looks like it works great.  Several cheeses at one pressing.  Good idea.
Title: John's Cheese #013 & 014 - Gouda > Cabre al Vino #01 & #02
Post by: Cheese Head on June 16, 2008, 11:07:52 PM
Thanks DD.

Question for DD & reg who have made similar, the Cabre al Vino (http://cheeseforum.org/forum/index.php?topic=113.0) recipe says to soak in wine for 24 hours, dry, then soak a second 24 hours. seems a bit excessive? How long did you go for and what would you advise?

Thanks.
Title: Re: John's Cheese #013 & 014 - Gouda > Cabre al Vino #01 & #02
Post by: DaggerDoggie on June 16, 2008, 11:13:23 PM
I followed the recipe: 24 hours in, 6 hours out (mine was more like ten hours as work intervened) and soaked again for 24 hours.  It is still quite soft around the edges.

I'm still not sure how I am going to finish mine.
Title: Re: John's Cheese #013 & 014 - Gouda > Cabre al Vino #01 & #02
Post by: Cheese Head on June 16, 2008, 11:18:26 PM
Thanks DD, BTW, all that many beautiful cheeses, you have way more will power than me, when are you going to start eating one or two or . . . ?
Title: Re: John's Cheese #013 & 014 - Gouda > Cabre al Vino #01 & #02
Post by: DaggerDoggie on June 17, 2008, 12:32:50 AM
Hopefully they taste good...I'm a little worried on that front.  Within the next month I will try my first cheese, the waxed, stirred curd cheddar and perhaps one of the smoked cheeses as they were fairly dry when waxed.  The blue has about two months and the English cheddar over a year, as those molds form and dry out.

I'm a little worried about being disappointed in my results. :(
Title: Re: John's Cheese #013 & 014 - Gouda > Cabre al Vino #01 & #02
Post by: Cheese Head on June 17, 2008, 01:07:51 AM
Hey, half the fun is in making it, if it were easy all the world would be making their own. OK maybe not  ;D. Frankly, so far I find cheese making harder than making bread, wine, or beer. Even if some mould I'm sure it will taste great, just think of me eating that 2 lb of very moldy but very tasty blue cheese I made!!! One year, OK I'm not making cheddar for a while . . .
Title: Re: John's Cheese #013 & 014 - Gouda > Cabre al Vino #01 & #02
Post by: reg on June 17, 2008, 11:32:06 AM
morning CH. what we did here was to bath for aprox one hr every few days. that continued up to just the other day when i vac packed it. according to my records that cheese was made on the 21st of May. will continue to age that one for another month or two, well hopefully

DD i think you are going to be surprised at how well your cheese will turn out. if you give them time to mature they just get better and better

reg

Title: Re: John's Cheese #013 & 014 - Gouda > Cabre al Vino #01 & #02
Post by: Cheese Head on June 18, 2008, 12:22:57 AM
Thanks both for replies, I bathed one cheese for 24 hours and the second is currently having a second 24 hours, like yours I'll find out which is best in a couple of months, if I can wait that long.

One small worry, as using Gouda recipe, no salt as normally soak in brine bath. I wine bathed instead so I should have added some salt to curds before pressing. Too late now . . .
Title: Re: John's Cheese #013 & 014 - Gouda > Cabre al Vino #01 & #02
Post by: reg on June 18, 2008, 12:09:01 PM
yes CH, salt added would have been the way to go no question about it but having said that could you not still brine then continue on with the wine washing. i think the salt would be a necessity in this case 

reg
Title: Re: John's Cheese #013 & 014 - Gouda > Cabre al Vino #01 & #02
Post by: DaggerDoggie on June 18, 2008, 09:09:01 PM
I would agree with reg.  Try salting it in a brine overnight, possibly allow it to sit for a day and then put it back in the wine.

You may end up with an excellent cheese. :)
Title: Re: John's Cheese #013 & 014 - Gouda > Cabre al Vino #01 & #02
Post by: Cheese Head on June 18, 2008, 10:39:58 PM
Thanks for advice, cheese that was 2 days in wine is now having a saturated brine bath but only for few hours and I'm going to leave the first one unsalted as an A-B comparison test. We'll see . . .
Title: Re: John's Cheese #013 & 014 - Gouda > Cabre al Vino #01 & #02
Post by: DaggerDoggie on June 30, 2008, 08:29:44 PM
Do you see any difference in your comparison so far?  I am curious to see if they are aging differently.

My Cabre al Vino is still quite moist.  It has firmed up nicely, but still has a fair amount of moisture on the bottom when I flip it.
Title: Re: John's Cheese #013 & 014 - Gouda > Cabre al Vino #01 & #02
Post by: Cheese Head on July 01, 2008, 02:48:53 AM
DD, nope not so far, both cheeses were almost swimming in water inside vacuum sealed bags, I did look at them when took out to dry and bot looked the same, amazing as one had brine an extra 24 hours in wine versus the other . . . haven't cut them yet . . .
Title: Re: John's Cheese #013 & 014 - Gouda > Cabre al Vino #01 & #02
Post by: Tea on July 01, 2008, 10:00:05 PM
Well there you go, I have only had a couple of drop of moisture come from mine, and it anything I surface feels quite dry and hard.
Had it out of the fridge "warming up" last night in the esky, and just checked again, and still no moisture.
This is going to be interesting to see what each will result in.

What a shame we aren't closer so that we can also taste test the difference results.
Title: Re: John's Cheese #013 & 014 - Gouda > Cabre al Vino #01 & #02
Post by: Cheese Head on July 01, 2008, 11:22:37 PM
Tea

I sealed mine after 2 days when only surface was dry and it took about a week in the bags for the moisture - water to appear around the outside, possibly eithr you are pressing yours longer or sealing yours later after more thorough drying which is why no moisture. Also, swimming in my post above was probably a bit OTT.
Title: Re: John's Cheese #013 & 014 - Gouda > Cabre al Vino #01 & #02
Post by: Tea on July 02, 2008, 07:37:07 AM
True, but then that's what the difference in recipes will be.  How long they were pressed, dried, sealed etc.
Gives us all the chance to try a different method next time and see what results we get.
Don't ya think??
Title: Re: John's Cheese #013 & 014 - Gouda > Cabre al Vino #01 & #02
Post by: Cheese Head on July 02, 2008, 11:18:46 AM
Yep, good point, actually my previous Gouda's when finally cut-eaten have had a somewhat crumbly texture, nothing like a store bought Gouda that is smooth and soft. That may have been a function of my aging without wax or vacuum bags . . .
Title: Re: John's Cheese #013 & 014 - Gouda > Cabre al Vino #01 & #02
Post by: Tea on July 02, 2008, 09:23:29 PM
But then are we really aiming for a store bought cheese.  I make alot of things, and usually they are nothing like the store bought thing, and usually much better.
Homemade breads, soap, preserves, etc are all much better then store bought.
Ever tasted homemade butter??  Much tastier and creamier than store bought.

Ok off my soap box now.
Title: Re: John's Cheese #013 & 014 - Gouda > Cabre al Vino #01 & #02
Post by: DaggerDoggie on July 02, 2008, 10:18:56 PM
Homemade butter is great.  All you need is a big glass jar and some raw milk.  Rock the milk-filled jar on your lap while watching TV for 30 to 45 minutes and you have the best butter ever.
Title: Re: John's Cheese #013 & 014 - Gouda > Cabre al Vino #01 & #02
Post by: Cheese Head on July 03, 2008, 03:15:38 AM
Fair point Tea, and true I am not trying to re-create store bought cheese, my earlier crumbly gouda's did taste great! But all gone long ago ;D.