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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: Priestman on May 11, 2013, 11:11:23 PM
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Any ideas about how to make this cheese?
http://www.worldaccordingtocheese.com/2011/10/ewephoria-for-tastebuds.html (http://www.worldaccordingtocheese.com/2011/10/ewephoria-for-tastebuds.html)
A lady at the farmers market today bought some Manchego and said her daughter was a big cheese buff (what sensible person isn't?), and she had a cheese blog. So I checked out her blog and came across this gouda-type sheep's milk cheese that sounds interesting, and perhaps delicious.
So, before I start throwing milk at trying to figure this out, I'd appreciate suggestions, direction, etc.
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Reading her description makes me want to give it a try.
I wonder how the sweet tasting finish is accomplished?
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Likely due to proline (or some combo of threonine, asparagine, phenylalanine). Accomplished through adjuncts or SLAB blend for gouda. In danisco's line, eg flav 43 and the can of fb304.
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Totally cool! Thanks LB!
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All right. I'll keep you apprised when I tackle this little baby, probably not until mid to late summer. Thanks.
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Did a speck of reading. The cheese has zero sugar content, so I have to wonder how much like candy it actually tastes. Yet every article or review I see of this cheese is comparing it to "very sweet" butterscotch, or caramel. They must use a very specific culture. Reading the description reminded me a lot of the Dubliner I just got a block of. Very fruity and "sweet" it was. I wouldn't quite describe it as butterscotch though....