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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: Cheese Head on May 10, 2008, 11:52:59 PM

Title: John's Cheese #007 - Gouda #2
Post by: Cheese Head on May 10, 2008, 11:52:59 PM
My seventh cheese making, second time making Gouda, last time's info posted here (http://cheeseforum.org/forum/index.php?topic=39.0). Again used this Gouda Recipe/Directions (http://cheeseforum.org/Recipes/Recipe_Gouda.htm).

MAKING - MAY 10, 2008

MAKING - MAY 11, 2008

MATURING - MAY 11-24, 2008

THE END - MAY 24, 2008



THOUGHTS
Title: John's Cheese #007 - Gouda #2
Post by: Cheese Head on May 11, 2008, 12:02:01 AM
First 4 pictures . . .
Title: John's Cheese #007 - Gouda #2
Post by: Cheese Head on May 11, 2008, 03:46:26 AM
Second 4 pictures . . .
Title: John's Cheese #007 - Gouda #2
Post by: Cheese Head on May 11, 2008, 03:47:03 AM
Third 4 pictures . . .
Title: John's Cheese #007 - Gouda #2
Post by: Cheese Head on May 11, 2008, 03:40:53 PM
Fourth 4 pictures . . .
Title: John's Cheese #007 - Gouda #2
Post by: Cheese Head on May 11, 2008, 03:41:23 PM
Fifth 2 pictures . . .
Title: Re: John's Cheese #007 - Gouda #2
Post by: reg on May 25, 2008, 09:42:54 PM
CH , how did you like the texture and flavor ? looks good from here.

reg
Title: Re: John's Cheese #007 - Gouda #2
Post by: Cheese Head on May 25, 2008, 09:54:50 PM
To me, the parent, it is wonderful of course. Frankly though it is very nice even though only 12 days old. Texture is even, nicely not hard, except rind is a little harder, asthetically though the slight barrelling shape is nice, but the brown spots and cracking were not good.

Here in Houston we have no good basement type cool area like you to act as a Cheese Cave as i) we have no basements as high water level and chance of flooding, and ii) we are very hot and humid for 1/2 the year. Thus I'm thinking of buying a wine cooler type fridge with flat shelves to act as my cheese cave as they radiate cold vs big forced air type fridges that dry the air significantly. The other option I have is to restart an old medium size 240 volt Toshiba fridge in the garage . . .
Title: Re: John's Cheese #007 - Gouda #2
Post by: reg on May 26, 2008, 01:12:47 PM
" as my cheese cave as they radiate cold vs big forced air type fridges that dry the air significantly"

i think thats a great idea

reg