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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: hoeklijn on October 20, 2013, 09:43:46 AM

Title: beer and cheese
Post by: hoeklijn on October 20, 2013, 09:43:46 AM
Yesterday it was time for an experiment again: I made two Gouda's, 1 kilo each, following the normal recipe, but I added 2 spoons of salt to the curd before pressing. After pressing one of them was put in a special dark beer that is traditionally made in autumn (called bock-beer) and one in so called Krieken-beer, which is a red beer flavoured with cherries. They will stay there for at least 24 hours.
And I made 2 lovely labels for them:
Title: Re: beer and cheese
Post by: jwalker on October 20, 2013, 03:04:25 PM
Right on Herman , I was wondering myself about adding salt to a Gouda instead of brining , it will be interesting to see how yours turn out.

Nice labels too by the way , they look very professional.

I made a four pound Gouda yesterday , and will be making another today.

Show us some photos of these soon.
Title: Re: beer and cheese
Post by: hoeklijn on October 21, 2013, 07:41:31 AM
Quickly some images:
In the bock-beer
(http://zelfkaasmaken.s3.amazonaws.com/IMG_1899_bockbier.jpg)
In the "Krieken-beer
(http://zelfkaasmaken.s3.amazonaws.com/IMG_1900_Kriekenbier.jpg)
"Just out of the beer
(http://zelfkaasmaken.s3.amazonaws.com/IMG_1901_UitBier.jpg)
Bock weighting 1244 gram
(http://zelfkaasmaken.s3.amazonaws.com/IMG_1902_Bock1244.jpg)
Kriek weighting 1359 gram
(http://zelfkaasmaken.s3.amazonaws.com/IMG_1903_Kriek1359.jpg)
Title: Re: beer and cheese
Post by: JimSteel on October 21, 2013, 12:56:38 PM
The Goudse Kriek looks amazing.  I wonder how far the cherry colour permeated into the paste.  Good luck with these!
Title: Re: beer and cheese
Post by: Tomer1 on October 21, 2013, 07:10:40 PM
Quote
but I added 2 spoons of salt to the curd before pressing.
That could slow down acidification.

A better idea is press as usuall and make a beer-brine. if you want more beer flavor then do another beer soak with 2% so not to leach salt from the cheese.  remember to add calcium.
Title: Re: beer and cheese
Post by: Pete S on October 21, 2013, 08:06:16 PM
  I thought that part of the reason for salting was to slow down acidification      Pete
Title: Re: beer and cheese
Post by: hoeklijn on October 22, 2013, 06:38:22 AM
Quote
but I added 2 spoons of salt to the curd before pressing.
That could slow down acidification.

A better idea is press as usuall and make a beer-brine. if you want more beer flavor then do another beer soak with 2% so not to leach salt from the cheese.  remember to add calcium.

I know. Made Cabra al Vino both ways. But I like the Cabra's that are "curd salted" better than the ones that are "wine brined" , so I decided to try the same with beer.
Both are smelling delicious so far...
Title: Re: beer and cheese
Post by: Pete S on October 22, 2013, 07:20:52 AM


I know. Made Cabra al Vino both ways. But I like the Cabra's that are "curd salted" better than the ones that are "wine brined" , so I decided to try the same with beer.
Both are smelling delicious so far...
[/quote]

  What is the difference in the cheese if you salt the curd rather than brine it later.  I have asked this in another topic that I have posted yesterday. ( in questions )   Pete
Title: Re: beer and cheese
Post by: Tomer1 on October 22, 2013, 10:05:30 AM
iS

I know. Made Cabra al Vino both ways. But I like the Cabra's that are "curd salted" better than the ones that are "wine brined" , so I decided to try the same with beer.
Both are smelling delicious so far...

Is it possible that the curd salted has higher pH (which can be a risk of late acidification\bloating))?   
Title: Re: beer and cheese
Post by: Boofer on October 22, 2013, 01:26:28 PM
Oh, Herman...these Goudas look great!  :D

I'll be very curious to see the rind development. No, wait...they'll be cream-coated, right?

I'd also like to hear what the beer contributes to the cheese overall: flavor, texture, smell.

How long to age?

-Boofer-
Title: Re: beer and cheese
Post by: hoeklijn on October 22, 2013, 05:12:22 PM
  What is the difference in the cheese if you salt the curd rather than brine it later.  I have asked this in another topic that I have posted yesterday. ( in questions )   Pete
I found it hard to control the balance between wine and salt. The cheese from the wine-brine was too salty and did not have so much wine in flavour and smell. Curd salted cheese was much much better, so why continue experimenting with a wine-brine... Didn't experience problems with acidity.
Had the same source for the goat milk and followed about the same recipe...
Title: Re: beer and cheese
Post by: hoeklijn on October 22, 2013, 05:15:43 PM
Oh, Herman...these Goudas look great!  :D

I'll be very curious to see the rind development. No, wait...they'll be cream-coated, right?

I'd also like to hear what the beer contributes to the cheese overall: flavor, texture, smell.

How long to age?

-Boofer-

Duh, of course they will be cream-coated, they are Gouda's.
We only sell waxed Gouda's for a lot of money to American tourists  >:D
I think they wil age about 6 to 9 weeks....
Title: Re: beer and cheese
Post by: hoeklijn on November 04, 2013, 06:54:50 AM
Ok, and here they are, coated and ready, with some adjusments to the labels...
Title: Re: beer and cheese
Post by: Geodyne on November 04, 2013, 07:45:50 AM
The labels look just fabulous, Herman!
Title: Re: beer and cheese
Post by: Boofer on November 04, 2013, 02:15:27 PM
Very professional, Herman!

Perhaps that's what's missing in my cheeses...pretty labels. ;)

A cheese to you for dressing up a couple of already classy cheeses.

-Boofer-
Title: Re: beer and cheese
Post by: hoeklijn on November 07, 2013, 06:41:29 AM
Boofer, if you want I can translate the program and post a link to an installer. It will only run on Windows...
Title: Re: beer and cheese
Post by: graysalchemy on November 07, 2013, 09:34:33 AM
What could be better beer and Cheese .....................



Perhaps an English beer and English cheese  ;) ;)

Well done very professional I would certainly buy a piece of that if I saw them I love gouda.

A cheese for you (http://www.thehomebrewforum.co.uk/images/smilies/hi.gif)
Title: Re: beer and cheese
Post by: hoeklijn on November 07, 2013, 11:34:15 AM
Perhaps an English beer and English cheese  ;) ;)

Well done very professional I would certainly buy a piece of that if I saw them I love gouda.

A cheese for you ([url]http://www.thehomebrewforum.co.uk/images/smilies/hi.gif[/url])

Thanks, for the cheese. Talking about English cheeses: Blue Stilton and Cotswold are some that I make myself...
Title: Re: beer and cheese
Post by: graysalchemy on November 07, 2013, 03:06:10 PM
I am new to all this but I am trying to make stilton, so far so good. It will hopefully be pared with some of my elderberry stout, (brewing being my other passion).  :D :D

An english crumbly cheese is also on my list.  :)
Title: Re: beer and cheese
Post by: cowboycheese on November 07, 2013, 07:30:03 PM
Herman

I'd like to try the label program too if possible.

I just put the first coat of cream on my first Gouda and I'd like to make a nice label for it. Yours is very slick. Did you put a layer of cream coating on top of the label?
Title: Re: beer and cheese
Post by: hoeklijn on November 07, 2013, 09:08:13 PM
I will start translating the program and helpfile to English. I normally use 2 layers of yellow cream coating and one transparent.