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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: Chedhead on October 06, 2012, 05:49:24 PM
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Hi all! I've made my first Gouda recipe was from 200 cheeses. I know the brine is chilled but when I store it for 12 hrs in brine bath is that at room temp or in the cheese cave? Thanks
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Use the coolest room available. There's no need to brine it in the cave. The cheesefarm where I buy my raw milk is brining in their storage where only a AC is used to get a slightly lower temperature. I brine in my bathroom (no, not in the bath) which is at the north. In summer it's about 2-4C cooler than outside.
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Thanks!
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Hi all! I've made my first Gouda recipe was from 200 cheeses. I know the brine is chilled but when I store it for 12 hrs in brine bath is that at room temp or in the cheese cave? Thanks
I misplaced my copy of that book. Is that the recipe which calls for one week of air drying?
Good job on the Gouda, they are fun to make!
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Herman--the bath would be better than where I imagined it being brined...:o
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Herman--the bath would be better than where I imagined it being brined...:o
AAAHHHHH!!! Bad visual!!!!
:p
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:D u all crack me up
I just looked and I actually used RC recipe. 3 weeks drying in cave before wax. And after reading on the forum I was worried that it would end up rubbery, but thankfully I don't have to worry about that since there was a slight cross contamination issue with a delicious meunster, so I put it in the regular fridge to dry it out after a good scrub down and then forgot about it, so it cracked. So I opened it up ate ate it. Awesome flavor, I used flora Danica and although the texture is a wee crumbly (it's still young) its yummy. I'm going to vac bag half and see what happens.
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:D u all crack me up
I just looked and I actually used RC recipe. 3 weeks drying in cave before wax. And after reading on the forum I was worried that it would end up rubbery, but thankfully I don't have to worry about that since there was a slight cross contamination issue with a delicious meunster, so I put it in the regular fridge to dry it out after a good scrub down and then forgot about it, so it cracked. So I opened it up ate ate it. Awesome flavor, I used flora Danica and although the texture is a wee crumbly (it's still young) its yummy. I'm going to vac bag half and see what happens.
Oh yeah, RC's recipe makes a good Gouda IMO. I have used it a few times and been happy.
So your Gouda was flirting with the Muenster huh? Scandalous! I bet is was good though!
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They got along a little too well. There was b linens on everything but the muenster! ;D
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They got along a little too well. There was b linens on everything but the muenster! ;D
He he, oops.
Did you use a ripening container for the muenster?