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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: Dennismc on December 24, 2012, 10:39:44 PM
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Merry Xmas to all of the folks here that provide so much help to us beginners.
We opened a 71/2 month old Gouda for Xmas with friends. It is so good! Possibly the best cheese I have made to date. It was waxed. When I cut it a very thick sticky colorless fluid leaked out. The fluid in no way looks like whey leaking out.It is still slightly leaking this morning. The texture, taste and aroma are excellent.
The cheese was kept out to dry for several days when first made and was quite dry to touch externally when it was waxed.
A quick question. Is it normal (it has never happened on any other cheese I have made so far) to have this viscous fluid leaking after 7 1/2 months. As I said previously it is otherwise a wonderfully successful result.
regards
Dennis Mc