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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: Chetty on March 26, 2014, 03:59:46 PM
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I tried to make a 40 gallon batch of peppered gouda last night. It worked fine until I pulled it out of the press this morning and found that the press released the pressure while I was gone last night. I think that it will still be good but the blocks are not pretty.
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40 gallons!!! :o
It worked fine until I pulled it out of the press this morning and found that the press released the pressure while I was gone last night. I think that it will still be good but the blocks are not pretty.
The good news is that Gouda, unlike most pressed cheeses, doesn't require a long pressing schedule. If your cheese pressed anything above 4 hours you should be ok, as long as you have a bit of acidification going without going too low.
I don't have my notes with me, but I think I achieve a desired PH mark at around 5 hours of pressing.
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Yeah, they look fine!
Tell me about the pepper, I don't see anything in the photos.
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I did one wheel with peppers. It was a mix of dried habaneros chilies and cayenne peppers. when I boiled them the smell was so potent it was hard to breath. I had to open a window.