CheeseForum.org ยป Forum

CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: Boofer on April 14, 2013, 10:01:08 AM

Title: Peasant Gouda
Post by: Boofer on April 14, 2013, 10:01:08 AM
I just wanted to make a simple table cheese with some of the new Spring milk.

I had a little problem with the curd sticking to the netting of the small Kadova moulds, but managed to extract the cheeses with minimal damage. They'll dry in the cave for a few days and then be vacuum-sealed.

I followed Pav's Washed Curd HowTo for Gouda.

1 gallon Cozy Vale whole raw milk
3 gallons Twin Brooks whole creamline milk
1/4 tsp MM100
1/8 tsp Flora Danica
1/16 tsp Renco dry calf rennet

Floc factor 3. Floc'd in 25 minutes.

I didn't have quite enough curd to fill a fourth mould, so I ended up with some fresh cheese curds.

Edited to include a copy of Pav's Gouda treatise since his website was taken down.

-Boofer-
Title: Re: Peasant Gouda
Post by: Tiarella on April 14, 2013, 01:40:03 PM
Boofer, those are really cute!!!  How many inches across are they at their widest?  Can you do a close up of an empty mold?  And no need to use cheese cloth?  I've been curious about these molds but haven't been able to see a close up. 

Congratulations on going cheese nuts!  two makes in a week???  I'm looking forward to watching these develop. 

I have gone a little nuts experimenting.  Must be spring, eh?  Added notes on a new Humboldt Foggish make to the Foggy thread that's been ongoing....trying new and strange white bloomies.  Too bad you and your wife don't live in our area.  I'd be begging you to take all our milk during the two weeks of lambing season.  I don't quite see how I can play full time midwife, run a farm, run a business, AND make cheese.  Oh well,  maybe I can find someone closer.....but it sure would be fun to see what you'd make from goat milk.   ;D.

A cheese to you for your cheese frenzy!!
Title: Re: Peasant Gouda
Post by: Tomer1 on April 14, 2013, 04:19:10 PM
Why do you mix MM and FD?  any benifits?
Title: Re: Peasant Gouda
Post by: Boofer on April 14, 2013, 07:17:29 PM
Boofer, those are really cute!!!  How many inches across are they at their widest?  Can you dp a close up of an empty mold?  And no need to use cheese cloth?  I've been curious about these molds but haven't been able to see a close up. 
Thanks for the cheese, Kathrin. Here's an example (http://cheeseforum.org/forum/index.php/topic,4222.msg32421.html#msg32421) of what I was potentially facing. :o

Why do you mix MM and FD?  any benifits?
From the "howto" missive I cited:

"The cheese has small openings in the body, but they are formed by lactic bacteria that produce CO2 and not propionic bacteria. The typical choice is Lactococcus lactis diacetylactis (along with regular L. lactis). Some makers also like to use Leuconostoc. A classic Flora Danica by itself, such as the one that Chr Hansen makes is not the best choice for the cheese. A better choice is a continental cheese culture. The make here uses Danisco culture because that is familiar to most people, and combines some Flora Danica with a classic MM series acidifier."

-Boofer-
Title: Re: Peasant Gouda
Post by: linuxboy on April 14, 2013, 11:06:07 PM
I blended the two to achieve a little more CO2 and increase diacetyl and to smooth out the pH curve a little more when used in a home setting. Also as noted already in the quote. There are better dedicated cultures to use, such as Chr Hansen's CHN.
Title: Re: Peasant Gouda
Post by: bbracken677 on April 15, 2013, 07:43:34 AM
Could you, perhaps, use FD or MM100 and add a tad of MD89 (Lactococcus lactis subsp. lactis biovar. diacetylactis) and/or LM57 (Leuconostoc mesenteroides subsp. cremoris)?


Kazu is recommended by Danisco as a Gouda culture... Doesn't seem that it would produce a similar flavor as FD + MM100 or something similar.
Title: Re: Peasant Gouda
Post by: Boofer on April 15, 2013, 08:33:59 AM
I was actually leaning towards Kazu since I already had some MC cubes in my freezer. I decided to loosely follow the "how-to"'s guidance.

-Boofer-
Title: Re: Peasant Gouda
Post by: linuxboy on April 15, 2013, 09:47:28 AM
Yes, Kazu is the classic adjuncted gouda culture and works very well. Gives a richer nuttiness and slight sweetness. Culture choice also depends on aging needs. This is meant to be 3-5 month at consumption. For older and younger, I'd blend the cocktail differently.
Title: Re: Peasant Gouda
Post by: Boofer on April 15, 2013, 11:01:42 PM
For older and younger, I'd blend the cocktail differently.
If I was aiming for a range of 6-12 months, would you have a recommendation?

-Boofer-
Title: Re: Peasant Gouda
Post by: linuxboy on April 15, 2013, 11:10:14 PM
That's fine, KAZU a good choice. It's already preblended and ready to go.
Title: Re: Peasant Gouda
Post by: Boofer on April 15, 2013, 11:17:41 PM
Thanks, Pav. Another problem solved. :)

-Boofer-
Title: Re: Peasant Gouda
Post by: george (MaryJ) on April 16, 2013, 05:06:05 AM
"Mickey Mouse!  (Donald DUCK!) ... Mickey Mouse!  (Donald DUCK!)"   :)
Title: Re: Peasant Gouda
Post by: Boofer on April 16, 2013, 08:17:54 AM
"Mickey Mouse!  (Donald DUCK!) ... Mickey Mouse!  (Donald DUCK!)"   :)
"...forever let us hold our banner high!" :D

Hi, kid.

-Boofer-
Title: Re: Peasant Gouda
Post by: Boofer on April 18, 2013, 11:29:09 AM
On Tuesday I decided to seal these cheeses up.

Looking at a summer opening sometime around August - October.

-Boofer-
Title: Re: Peasant Gouda
Post by: Tiarella on April 18, 2013, 11:33:41 AM
They are cute but I still want to know the measurements of those cute molds.    :D
Title: Re: Peasant Gouda
Post by: Boofer on April 18, 2013, 04:48:08 PM
Sorry, Kathrin. Here you go.

-Boofer-
Title: Re: Peasant Gouda
Post by: Boofer on June 23, 2013, 08:56:48 AM
Heading over to The Old Man's place (my soon-to-be-90 Dad) for cheese & crackers today and I figured a little Gouda would fit in nicely. He does love his cheese.

At 10 weeks old, this cheese is still young but it shows promise. The texture is right for the style. The flavor is a little subtle at this point, but still enjoyable. A little more age should improve the remaining two cheese bellies.

-Boofer-
Title: Re: Peasant Gouda
Post by: Boofer on June 25, 2013, 06:01:15 PM
My Dad really seemed to enjoy this cheese. He raved about it several times. One time I could probably write off as feeding my ego, but more often and I'm pleased. He does love cheese. I left the rest of the cheese belly with him to enjoy. I have two more in the cave. ;)

-Boofer-
Title: Re: Peasant Gouda
Post by: JeffHamm on June 26, 2013, 12:36:54 AM
A cheese to you for your wee belly!  That does look to be a very nice result, and it sounds like it's a hit with the old man.  At 90, he's sure to have had his fair share of cheese, so remember, Father knows best! :)  Will be interesting to compare the others as they age a bit more too.  But gouda is nice when young or aged. 

- Jeff
Title: Re: Peasant Gouda
Post by: Tiarella on June 26, 2013, 05:29:13 AM
Sounds like a wonderful make!  A cheese to you for being a generous cheese guy and having a ninety year old father!  I am glad you like the advantages of vacuum bagging but I admit I am saddened a bit at what it did to the shape of your cute little Gouda baby.   :'(.  That was such a cute little cheese.......sniff.
Title: Re: Peasant Gouda
Post by: Boofer on June 26, 2013, 07:08:18 AM
Hey, guys, thanks for the cheeses and your kind thoughts.

The bagging makes little crevices at the edges where the cheese likes to sneak in, rather like putting your fingers under the pillow at night. It doesn't affect the texture or flavor. If it were shrouded in wax, as per the style, there would be no edges, but then it might not have as immaculate protection as the vacuum bag affords. I seem to be making a few Goudas lately. If I were to have another go at it, I'd probably cream-coat and then pull out the wax and try that again. It's been quite some time since I waxed, but I do have a lot of it sitting unused.

-Boofer-
Title: Re: Peasant Gouda
Post by: Boofer on September 29, 2013, 10:18:34 AM
Well here's a bit of a surprise...the cultures have continued to work to produce gas and develop eyes in this cheese at five months.

I cut this yesterday for a little lunch with the wife and The Old Man (http://cheeseforum.org/forum/index.php/topic,7649.msg54615.html#msg54615). The texture was spot on...flexible without being rubbery, with a nice clean taste very characteristic of true Gouda.

Dad enjoyed it and complimented on it.

It's interesting to see the changes a couple months of added affinage will make upon a cheese.

-Boofer-
Title: Re: Peasant Gouda
Post by: JeffHamm on September 30, 2013, 12:32:14 AM
Looks very nice.  I've not had much luck with gouda.  My most recent make I used milk with too little fat (only about 1.5%), so not sure it will be quite right either.  Sigh.  Hope to get one even half as nice as this one at some point!

- Jeff
Title: Re: Peasant Gouda
Post by: Boofer on September 30, 2013, 08:16:57 AM
Jeff, I have no doubt that it's just a matter of time before you immortalize Gouda as one of your specialties like all the rest of the cheese styles you've polished. 8)

-Boofer-
Title: Re: Peasant Gouda
Post by: JeffHamm on September 30, 2013, 03:13:28 PM
I've had some turn out quite nicely (the caerphilly and my most recent staffordshire are hits), and two gouda's that I've aged a long time (well over a year) have been nice.  It has been the young goudas that haven't gone to plan.  But, I will soldier on and get it done one of these times.  There are enough hints on the board for me to work through.  Sooner or later I'll find the one I need.

- Jeff
Title: Re: Peasant Gouda
Post by: High Altitude on October 01, 2013, 11:27:31 AM
Those are great Boofer!  Indeed interesting what the extra aging time did to the second one you opened.  Maybe I'll try bagging one sometime too, but I like playing with wax when I can.  Would you cream coat it first because you fear mold or because you want it to still breath for a while before finally waxing (or both perhaps)?  Just curious.

Awesome that you share these with your Dad  ;D.  I just sent 3 variety halves to my folks (in their 70's and 80's) and I hope to still be sending them when they are in their 90's.

A big cheese to your cute little goudas!
Title: Re: Peasant Gouda
Post by: Boofer on October 01, 2013, 07:01:44 PM
Would you cream coat it first because you fear mold or because you want it to still breath for a while before finally waxing (or both perhaps)?  Just curious.
I wouldn't cream-coat the Goudas. I reserve that for my semi-hard and hard cheeses that have a fairly dry rind. I may have coated the Mellow Yellow Garlic Gouda, but it turned out pretty dry...that's what encouraged me to do it. Then I vacuum-sealed the coated cheese. Double protection. No breathing allowed. ;)

Currently I have Peasant Gouda #1, Peasant Gouda #2, and the Roasted Garlic Gouda that are all under vacuum-seal. I like the way that it holds the cheese in a more-or-less static condition. Plus which, I can see everywhere on the rind...in case an errant mold happened to get inside before sealing.

Hey, thanks for the cheese...the little buggers approve! :D

-Boofer-