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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: Baby Chee on February 17, 2010, 12:50:52 PM
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I haven't made cheeses since.... November 17th, I think.
Back then I made 2 15lb. goudas, 4 small Cams, and a Limburger.
Limburger got infected and smelled like veggies, so that was bad.
Cams aged too long, but what remained solid was really, really good.
The Goudas...
(http://cityofclifford.com/Bigouda.jpg)
... were both made with liquid smoke and turned out bland because of the mix of flavors.
I think Debi's smoking technique is better than liquid smoke.
One 15lb. Gouda is almost finished.
The other is still completely waxed.
Today I will make my 3rd giant Gouda.
Milk is in the pot.
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So far, so good.
This gouda went excellently yesterday.
Used only 1 Tsp. CaCl2 in 14.5 gallons, so smoke or additives.
Used M4001.
Smelled excellent.
Curd harvest was good! Filled the mold with curd before pressing.
It's been in saturated brine for 15 hours. 30+ to go.
Weight hasn't been taken yet, but I'd assume it is 14+ lbs.
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Good luck hon! I would definatelt consider smoking with wood chips if at all posible. Even a tin can and a soldering iron in a grill will give you a good smokey flavor.
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I'll have to agree wholeheartedly. Liquid smoke in the milk before Rennet did NOTHING for the cheese. Maybe it works better in the washing, but I think the process you use is probably more fail safe. These large guys might have trouble under the hood of my grill, but I think I'll try your way in cheeses made when weather gets warmer out here.
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You may try to smoke under a cardboard box useing the soldering iron method, it's safe.
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A long as you don't let it get out of hand and don't put the can ON the cardboard!