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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: Boofer on March 11, 2012, 07:54:53 AM

Title: Double Gloucester...The First
Post by: Boofer on March 11, 2012, 07:54:53 AM
Well, we've never been here before. Let's try this door....

"The adjective double refers to the fact that the traditional recipe for the cheese relies upon the milk from both morning and evening milkings. Double Gloucester has a flavor somewhere between Cheshire and Aged Cheddar. It has a hard, close, satiny texture and a pronounced but mellow taste that holds up well in cooking."


I had milk for making a cheese today but I had real trouble deciding what to do with the milk. I pondered over another Jarlsberg (using mesophilic as the Danes prescribe), Reblochon, Cantal, another Beaufort, another Tomme, a lactic, or another delightful excursion into Washed Rind Stinkyland (I think those are my favorites.). What difficulty!!

I had looked at the recipe for the Double Gloucester in the 200 Easy Cheeses book. I had even bent a page corner over. I waited until this morning when I finally decided I would like to try a Cheddar family cheese. Then too I have wanted to push my Dutch press a little harder than it's ever been pushed before.

Initial pH reading: 6.73 @ 6:30AM

1 gallon Dungeness Valley Creamery whole raw milk
1 gallon Twin Brook Creamery 2% creamline milk
2 gallons Twin Brook Creamery whole creamline milk
8 cubes (8 oz) Alp D mesophilic
1/2 tsp CACL diluted in 1/4 cup distilled water
1/2 tsp Annatto diluted in 1/4 cup distilled water
3/32 tsp dry calf rennet, dissolved in 1/4 cup cold distilled water
3 TBS of pickling salt

Followed recipe in 200 Easy Cheeses book.

Here are the highlights:
6:30AM - added cubes to cold milk, began heating to 90F
7:15AM - pH 6.65 @ 90.5F
7:50AM - pH 6.64 @ 92.1F
8:30AM - stirred in annatto
8:45AM - pH 6.57 @ 91F
8:48AM - stirred in CACL and rennet
8:57AM - floc'd in 9 min; using a 3x multiplier, I wait for 27 min and cut at 9:24.
9:35AM - delayed a bit; cut with knife to 1 inch; rest curds for 5 min.
9:40AM - using whisk, cut to 1/4 inch size, stirring gently
9:45AM - began heating to 99F; should take 45 min.
10:05AM - pH 6.43 @ 94.3F
10:30AM - pH 6.34 @ 98.4F; hold for 20 min.

After draining the whey, I formed the curd cake, cut it, salted the cut curds, and placed them in the Plyban-lined Tomme mold. I then pressed the cheese on the Dutch press using a 5lb weight and 2 pulleys which delivered 80lbs (1.9psi). After two hours pressing using the kettle inside the double boiler pot to maintain warmth, I flipped and redressed the cheese, and removed the kettle from the pot.

I wrapped the kettle with the seed warming mat and shrouded the kettle with a clean towel to retain the warmth. I applied a 25lb weight with 4 pulleys for a calculated pressure of 575lbs and 13.7psi. I find the pressing business is an inexact process. A close guesstimate. The highest calculated weight I have recorded is 356lbs, measured in the real world with a health scale using an applied weight of 350lbs. That's pretty close.

8:45PM - pH 5.20; flipped, rewrapped, and continued pressing.

My house setback thermostat turns the heat down to 65F at night. Currently, at 11:50PM, the temperature of the room with the press is 67F. The wireless humidistat shows the temperature on the cheese at 76.8F. Nice.  8)

I included a pic of my vacuum-sealed cultures that live in my freezer. It occurred to me shortly after I started this cheese making adventure that the dry cultures in the freezer might pick up moisture if not properly sealed against it. Vacuum-sealing helps to keep them at optimum quality.

-Boofer-
Title: Re: Double Gloucester...The First
Post by: JeffHamm on March 11, 2012, 04:19:03 PM
That looks like everything went to plan.  I recall Deejay Debbie raved about Cotswold, which is Double Gloc. with chives and onions, a year or two ago and I copied her recipe.  I've been meaning to make it as Double Gloc. ever since, and almost did this past weekend, so I'm going to live vicariously through you for this one.  Looking forward to seeing how it comes out of the press.  Looks like you've got the press working hard. 

- Jeff
Title: Re: Double Gloucester...The First
Post by: Boofer on March 11, 2012, 05:34:23 PM
Stop the press!

I had my doubts about the acidity for this new style for me. Never made anything in the cheddar family. Never pressed this hard. Never pressed this long. Only the second make with mother cultures. I figured I'd be lucky if I got a 4.00 reading. Surprise!! pH=5.19!! Last night around 8:30PM it read 5.20.

The difference in final weight compared to the Esrom #4 from Friday is about a pound. The cooking removed some weight, as did squeezing everything out of it as long as I could. I think I'm going to have one hard, dry cheese. Time will tell. I'm looking at six months affinage, which would put it around Labor Day...maybe the middle of September.

The question now is: do I vacuum-seal or try to develop a rind for a couple months and then vacuum-seal (to forestall additional moisture loss)?

-Boofer-
Title: Re: Double Gloucester...The First
Post by: JeffHamm on March 11, 2012, 05:42:11 PM
That is a beautiful looking wheel boofer!  I would suggest developing a natural rind for 4 to 6 weeks, then vac-pac it.  A cheese to you for such a great looking result. 

- Jeff
Title: Re: Double Gloucester...The First
Post by: anutcanfly on March 11, 2012, 08:05:23 PM
I've been curious about that cheese.  Looking foward to you slicing in to it.  :)
Title: Re: Double Gloucester...The First
Post by: DeejayDebi on March 11, 2012, 08:59:24 PM
Ah Boofer that is a very promising make! Love the look of the curds at milling. Should be perfect!
Title: Re: Double Gloucester...The First
Post by: Boofer on March 14, 2012, 08:00:11 PM
I checked the cheese over this morning and decided I had to seal it up to prevent any additional moisture loss.

-Boofer-
Title: Re: Double Gloucester...The First
Post by: DeejayDebi on March 15, 2012, 12:46:21 AM
Interesting cheese Boofer it looks like a teenage mutuant ninja turtle shell!
Title: Re: Double Gloucester...The First
Post by: Boofer on March 15, 2012, 03:49:10 AM
Yeah, I needed to cut the curd smaller. I will do better next time. Still, I like it for a first effort.

-Boofer-
Title: Re: Double Gloucester...The First
Post by: DeejayDebi on March 16, 2012, 12:55:04 AM
I like it! Looks cool!  8)
Title: Re: Double Gloucester...The First
Post by: anutcanfly on March 16, 2012, 03:30:43 PM
It would really look awesome if the curds had been soaked in something green.  :)
Title: Re: Double Gloucester...The First
Post by: DeejayDebi on March 16, 2012, 06:19:05 PM
It would really look awesome if the curds had been soaked in something green.  :)

Funny some of us have been trying to get that look with wines and ales and he gets it just pressing the curds! What a brat!  ;D
Title: Re: Double Gloucester...The First
Post by: Boofer on March 16, 2012, 11:57:07 PM
It would really look awesome if the curds had been soaked in something green.  :)

Funny some of us have been trying to get that look with wines and ales and he gets it just pressing the curds! What a brat!  ;D
I love you  too!  :D

-Boofer-
Title: Re: Double Gloucester...The First
Post by: DeejayDebi on March 17, 2012, 12:39:33 AM
Sorry! Anut is a BAD influence on me!

(http://deejaysworld.net/yabbfiles/Smilies/LaughDog.gif)

You know we love you boofer!
Title: Re: Double Gloucester...The First
Post by: anutcanfly on March 17, 2012, 12:58:09 AM
 A)  >:D as do we!
Title: Re: Double Gloucester...The First
Post by: Boofer on May 14, 2012, 02:39:22 PM
I saw this historical description (http://cheeseforum.org/forum/index.php/topic,9687.0.html) and wanted to add it here, but decided it was better served in the Library.

I need another two months' aging before I can sample this. That will be the 4-month mark: July 14th. Am I anxious? Maybe. Curious? Absolutely!

-Boofer-
Title: Re: Double Gloucester...The First
Post by: Boofer on July 06, 2012, 03:39:38 PM
I was going to cut this in another week for my Dad's birthday, but I decided I needed to check on it today...so here we are!  :)

It looks good for my first Cheddar-like cheese. The cheese is a little more pale than the pictures would indicate. I may want to boost the characteristic (for me) Cheddar color with a little annatto next time. There was a little problem that I had been observing in the cave. In some of the crevices of the vacuum bag a little mold had decided to move in. I don't think it really was going to get serious because of the vacuum, the hardness of the cheese, and the residual salt content. I rubbed it off with some vinegar & salt and dried it before I put it in a vacuum bag.

I have never tasted Double Gloucester so I don't know how close it is to Cheddar as far as taste. There is some Cheddar flavor developing. Perhaps with time it will come out a little more. The salt content is decent if not just a touch on the light side. The texture is firm and maybe a little waxy, in line with the style. Good mouthfeel. It should be wonderful in a grilled cheese sandwich.  8)

This is, by far, the cheese that I have pressed the heaviest. The result is not a dried out brick of something dairy. It actually surprised me the way that it turned out. That gives me confidence that heavy pressing for the Cheddar family is a good thing.

-Boofer-
Title: Re: Double Gloucester...The First
Post by: H-K-J on July 06, 2012, 05:33:32 PM
It's definitely time to make a hard cheese  :)
Looks good as all your cheese do :P
Title: Re: Double Gloucester...The First
Post by: JeffHamm on July 06, 2012, 07:04:08 PM
Very nice looking result Boofer!  Your internal texture looks fantastic.  I'm still limited to a max of 2.5 PSI, so my internals always have some mechanical openings.  Sounds like you've got a nice cheese developing there.  Age it out for as long as you can and see what happens.  We are having my daughter's god-mother and her mother over today (who is living in the UK, but home for a couple weeks) so I've cut some pieces of my 18 month gouda and 8 month old cheshire to serve up.  They're both breathing in the cave and I'll warm them up before they get here.  The gouda may have developed some crystals? (it seems to have a frosty/grainy dust on the surface that feels like crystals).  These are two nice cheeses, and I think the cheshire will get even better once it passes the 1 year mark (I've got 1/2 a wheel of it which I want to take over a year).

Anyway, well done.

- Jeff 
Title: Re: Double Gloucester...The First
Post by: Boofer on July 06, 2012, 07:49:32 PM
Thanks, guys.

Wow, 18-month-old Gouda! That should be a winner. That's interesting about the crystals on the surface. I have had amino acid crystals in the paste for a year-old Beaufort and Tomme, but I don't recall the surface thing. Did you by any chance rub it with dry salt before aging it? Maybe the frosty/grainy dust is Geo. I've had some cheeses with what sounds similar and it was Geo grittiness. Not a problem really...just a data note.

Yeah, that sheet (http://cheeseforum.org/forum/index.php/topic,9385.0.html) that Debi did calls for 25-40psi for Cheddar. Wow! I've asked her if that's accurate, but no response yet. I'm nowhere near that mark. Wonder what the cheese would be like with that kind of pressure?

-Boofer-
Title: Re: Double Gloucester...The First
Post by: JeffHamm on July 06, 2012, 08:01:37 PM
Hi Boofer,

It's not geo, I've had that before.  And I didn't add any extra salt when I waxed it, but I had washed it a few times with saturated brine to keep the mould down.  Hmmm, perhaps it is salt crystals from the brine.  That would make sense.  The milk was just store bought, so nothing special, but it was the first hard cheese I ever made (end of Dec, 2010 when I made it).  I'm planning on keeping some until over 2 years.  I've got another gouda aging that I want to take out to at least a year as well, because this one was so nice.  The replacement is a different aspect ratio though (this one was a disk, the new one is a barrel) so it will be interesting to see if that influences the outcome.

- Jeff
Title: Re: Double Gloucester...The First
Post by: Boofer on July 07, 2012, 03:28:26 AM
I seem to be moving from wheel (typical Tomme shape) to a "barrel" shape. My last several cheeses have been more vertical than horizontal. I too don't know what difference, if any, that will make in the final product. I guess we'll wait and see.

-Boofer-
Title: Re: Double Gloucester...The First
Post by: JeffHamm on July 07, 2012, 06:00:51 AM
Hi Boofer,

I should have said wheel, they are not taller than they are wide, which would be barrel.  I was just thinking they were so much taller than the disk and sort of overshot in my description! :)

Anyway, the cheese tray was a hit.  Had some butterkase (which has now aged to the point where it's not a boarderline bland, but has quite a nice flavour - I would recommend aging it out 2 or 3 months if you make one) along with the other two older ones.  All were a hit, with some liking the gouda best and others the cheshire, and the butterkase got a few second place votes as well.  It's great when there's a variety of "winners" rather than one that outshines the rest.   

I keep meaning to try Double G.  Must put that on the list.
- Jeff
Title: Re: Double Gloucester...The First
Post by: Boofer on July 07, 2012, 05:00:54 PM
Kudos on the cheese plate success. Please, sir, may I offer you a cheese?

-Boofer-
Title: Re: Double Gloucester...The First
Post by: iratherfly on July 15, 2012, 03:38:37 AM
Oooh, just came across this thread Boofer, did you see this post I made earlier?
http://cheeseforum.org/forum/index.php/topic,9945.msg73173.html#msg73173 (http://cheeseforum.org/forum/index.php/topic,9945.msg73173.html#msg73173)

Your cheese looks nice!
Title: Re: Double Gloucester...The First
Post by: Boofer on July 15, 2012, 07:36:09 AM
Yes I did see your posting, Yoav. Interesting.

This was the first time I had made any Cheddar-like cheese. While I was pleased with the effort, I realized from it that there were a number of things that could be improved upon. I subsequently have made two Cheddars (not DG) and have developed a little more confidence in the process. Those two Cheddars are destined for a long winter's nap so I won't know the outcome until next year.

I'd like to tackle a clothbound Cheddar the next time I go through this process. Not so sure the Double Gloucester #2 is on my horizon at this time. In your opinion, what is the defining characteristic that sets the DG apart from a Cheddar?

-Boofer-
Title: Re: Double Gloucester...The First
Post by: iratherfly on July 15, 2012, 10:05:47 PM
I don't think it differs from Cheddar. Cheddar is a whole family of cheeses, all of which go through the same process. Varieties developed in different areas based on terroir and need and they differ in small things such as acidity curve, curd size, how long or how hwvy is the pressing, whether or not the milled curd should be salted before pressing. The results differ in tangy and creamy tones, saltiness and moisture. If you see and taste a Double Gloucester without knowing its name, you will probably just say "it's cheddar!" Derby, Lancashire, Wensleydale, and even Stilton are all in this family. There are tons more.
Title: Re: Double Gloucester...The First
Post by: Boofer on December 10, 2012, 03:06:35 PM
Sampled this again over the weekend.... What was bland and somewhat flavorless way back when, has begun to develop nice Cheddar flavor. I tasted a few samples when I first cut into it and then last night I enjoyed it in a grilled cheese sandwich on sourdough. Yum! :)

This cheese has the distinction of being the hardest-pressed of any cheese I have made. I am able to slice it very thinly. The texture is nicely dense but not overly hard like a Parmigiano.

It is amazing what a little time and age can do for a cheese. Patience helps too.

-Boofer-
Title: Re: Double Gloucester...The First
Post by: Al Lewis on December 10, 2012, 05:36:11 PM
See how you guys are?  I finally figure out what cheeses I'm making next and you have to go and throw another great one out there.  You're a bad influence and my bookmark page is getting full!  LOL
Title: Re: Double Gloucester...The First
Post by: JeffHamm on December 10, 2012, 10:46:25 PM
Well done!  A cheese to you for waiting it out.  I've just unwaxed my Cheddar, which is a week shy of 1 year.  I won't be cutting it until it's reached its birthday, but want to air it out a bit.  It's comming to Canada with me to share with my family (all indications are that I can take cheddar into Canada from New Zealand).  All my waxed or bagged cheeses end up with a "white wine" aroma to them, which fades as they air out over a few days. 

- Jeff
Title: Re: Double Gloucester...The First
Post by: bbracken677 on December 10, 2012, 10:54:29 PM
Grats to both of yas! 

I only have...ummmm...9-11 months left on my cheddars to reach that age!  lol  I will be cracking one open at around 6 months though, just to check progress. Oh...and I have that short aged one that I need to check on. I may do that tomorrow   :)

Title: Re: Double Gloucester...The First
Post by: Al Lewis on December 11, 2012, 01:07:22 AM
Well done!  A cheese to you for waiting it out.  I've just unwaxed my Cheddar, which is a week shy of 1 year.  I won't be cutting it until it's reached its birthday, but want to air it out a bit.  It's comming to Canada with me to share with my family (all indications are that I can take cheddar into Canada from New Zealand).  All my waxed or bagged cheeses end up with a "white wine" aroma to them, which fades as they air out over a few days. 

- Jeff

I guess they're like wine Jeff,  gotta let them breath. ;D
Title: Re: Double Gloucester...The First
Post by: Boofer on December 11, 2012, 02:23:43 PM
All my waxed or bagged cheeses end up with a "white wine" aroma to them, which fades as they air out over a few days. 
Thanks for the cheese, Jeff.

Yeah, I've sensed a similar aroma. A little air and a little warming (to room temp) help to transport that cheese that has been living in its own little world into a totally different creature. A cheese transformed! 8)

Sounds like the family's in for some tasty treats imported all the way from New Zealand. Excellent! Should be sweet.

I finally figure out what cheeses I'm making next and you have to go and throw another great one out there.
The way it works is...you make a long-aging cheese and shove it to the back of the cave. Then, make another cheese and shove it to the back of the cave.... Pretty soon, the cheese that your first shoved to the back of the cave is in front now and ready to cut. ;)

I only have...ummmm...9-11 months left on my cheddars to reach that age!  lol  I will be cracking one open at around 6 months though, just to check progress. Oh...and I have that short aged one that I need to check on. I may do that tomorrow   :)
It is tough sometimes to wait for a cheese to "do its thing". You can try to cure that anticipation by making more cheeses and/or by putting a label on the cheese detailing when it was made and the targeted date for cutting. Having that target may help clarify things. The chemical and biological changes that are occurring in a long-aged cheese convert it from a bland dairy product lacking character into an amazing dairy creation unmatched in gustatory pleasure something totally different. Cutting into it before it has undergone those changes robs it and you of what it could be. Patience, grasshopper.:) I'm being pushed now to cut into a couple cheeses with a mere six months affinage. I keep telling myself "Too early!!"

-Boofer-
Title: Re: Double Gloucester...The First
Post by: Al Lewis on December 11, 2012, 05:30:25 PM
The way it works is...you make a long-aging cheese and shove it to the back of the cave. Then, make another cheese and shove it to the back of the cave.... Pretty soon, the cheese that your first shoved to the back of the cave is in front now and ready to cut. ;)

-Boofer-

In my case they are going to have to be stacked. LOL
Title: Re: Double Gloucester...The First
Post by: bbracken677 on December 11, 2012, 06:51:45 PM

It is tough sometimes to wait for a cheese to "do its thing". You can try to cure that anticipation by making more cheeses and/or by putting a label on the cheese detailing when it was made and the targeted date for cutting. Having that target may help clarify things. The chemical and biological changes that are occurring in a long-aged cheese convert it from a bland dairy product lacking character into an amazing dairy creation unmatched in gustatory pleasure something totally different. Cutting into it before it has undergone those changes robs it and you of what it could be. Patience, grasshopper.:) I'm being pushed now to cut into a couple cheeses with a mere six months affinage. I keep telling myself "Too early!!"

-Boofer-

I plan on letting almost all of them age a year, maybe one or 2 longer. I do want to hit one at 6 months just to see how they are coming tho....I do love me some aged cheddar! When they get those little crystals going ...yumm!  Not sure how long that takes but I suspect thats a multi-year aged cheese since the couple I have eaten that were like that were 3 or 5 year cheddars.
Title: Re: Double Gloucester...The First
Post by: Al Lewis on December 11, 2012, 07:25:57 PM
I'm 62.  I'm not waiting too long!! LOL
Title: Re: Double Gloucester...The First
Post by: bbracken677 on December 11, 2012, 08:08:46 PM
lol 58 here, so I hear you!  The key in my case will be to get enough cheddars in the cave to allow me to skip a couple and let them go a couple years at least.
Title: Re: Double Gloucester...The First
Post by: JeffHamm on December 11, 2012, 08:31:19 PM
I've got a bunch of cheddar types (a cheddar, a dunlop, and a derby) and a gouda comming up on a year right now, and small 1/4 wheel of cheshire that's over a year now too.  I also have a manchego that is approaching 2 years (early Feb), and a 1/4  wheel piece of gouda that will be 2 years (end of this dec). There's also 3/4s of my first manchego that will be 2 years in Feb, and a romano that will be 2 years in March.  I've got two other full wheels of manchego that will age away as we're just finishing up the first 1/4 wheel piece. 

Caerphilly, Lancashires, staffordshire, and butterkase are great cheeses to make for quick consumption, and these really help one wait it out for the others.  Semi-lactics are another great way to make a cheese for relatively quick and satisfying eating, especially as the cave gets full as they are so simple you can make simple 2 litre makes with little effort.  Cam's and blues are also ready in a month or two (three if you age it out for 90 days).  I'm also finding washed rind cheeses are a good way to get some nice results in a relatively short while.

MMmmmm, so many cheeses, so much time!

- Jeff
Title: Re: Double Gloucester...The First
Post by: Al Lewis on December 15, 2012, 01:41:14 AM
Do you guys think this could be made successfully with 200 pounds of pressure?  Perhaps pressing under warm whey?
Title: Re: Double Gloucester...The First
Post by: JeffHamm on December 15, 2012, 04:19:08 PM
Hi Al,

Two hundred pounds on an 8" diameter mould would give you about 4 PSI (6.5 on a 6.25" mould).  That should be fine if the curds are warm.  I only press at 2.5 PSI and that can work just fine. 

- Jeff
Title: Re: Double Gloucester...The First
Post by: Al Lewis on December 15, 2012, 04:33:56 PM
Thanks Jeff.  I really want to make one of these but don't want to have that kind of pressure set up on a press as we often have small children, grand kids and friends kids, playing in the downstairs where I have my cheese making equipment.  I'm certain they would never go near any of it but, when it comes to small children, I never make assumptions about what they will do or what can happen to hurt them.
Title: Re: Double Gloucester...The First
Post by: Boofer on September 06, 2014, 07:28:40 PM
Hey, look what I found in long-term cold storage... :)

It has been a while since I saw this puppy, but I was rooting around in the cooler and decided this needed to be tested and tasted.

I pulled the pic of when the cheese went into the vacuum bag to compare it to the pic 2 years later.

The vacuum bag storage does strange things to the rind of most of the hard and semi-hard cheeses I make. Seems like a bit of a toss-up as to which rind is more desirable. A lot of the natural rinds really must be removed to enjoy the cheese, but the rind in the vacuum bag is edible albeit...strange. (That's a little strange. ;))

The cheese slices, but has a tendency to spall or break off in shards (like bad concrete). The salt level was initially a little shy and hasn't improved in time. The flavor is slightly sharp. When a small shard is placed in the mouth, it more or less dissolves on the tongue, opening up the character that this cheese has been quietly developing over the previous 2 years.

My brunch was sliced sourdough toasted with sliced tomato and Double Gloucester. After toasting, I sprinkled on sea salt, freshly-ground pepper, dried parsley, and dried basil. Simple and wonderful! The wife agreed. Hooyah!

-Boofer-
Title: Re: Double Gloucester...The First
Post by: JeffHamm on September 06, 2014, 10:41:21 PM
A cheese to you!  The "shards" or crumble looks great.  That's a very nice looking aged cheese.  Melts nicely too.  Sounds like the flavour is pretty good.  I would have expected it to be sharp by 2 years, but I'm not sure if vac sealing slows down that progression?  Regardless, a nice outcome. 

- Jeff
Title: Re: Double Gloucester...The First
Post by: H-K-J on September 07, 2014, 12:20:10 AM
Now that looks amazing, the cheese and the rarebit MMMMMmmmmmmMmMmMmM!!!!
AC4U you have made me very hungry :P (https://lh3.googleusercontent.com/-LqCulJ3WCWw/VAulipXFhVI/AAAAAAAAB0Y/FAbJk6G90KM/h120/thumbsup.gif)
Title: Re: Double Gloucester...The First
Post by: Rizzo on September 08, 2014, 04:20:53 AM
"I recall Deejay Debbie raved about Cotswold, which is Double Gloc. with chives and onions, a year or two ago and I copied her recipe"

Yes, I copied her recipe too Jeff, but that link doesn't say what the final cheese was like.  I also made this one, (200 Easy) same as Boofer.  It will be interesting to compare the two.