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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
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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:
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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.
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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)
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The Goudse Kriek looks amazing. I wonder how far the cherry colour permeated into the paste. Good luck with these!
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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.
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I thought that part of the reason for salting was to slow down acidification Pete
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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...
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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
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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))?
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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-
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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...
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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....
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Ok, and here they are, coated and ready, with some adjusments to the labels...
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The labels look just fabulous, Herman!
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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-
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Boofer, if you want I can translate the program and post a link to an installer. It will only run on Windows...
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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)
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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...
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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. :)
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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?
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I will start translating the program and helpfile to English. I normally use 2 layers of yellow cream coating and one transparent.