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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: Schnecken Slayer on January 01, 2013, 12:40:01 AM

Title: Gouda with Green Peppercorns
Post by: Schnecken Slayer on January 01, 2013, 12:40:01 AM
I decided to go with a Gouda as suggested by Tomer1

I began with 10 litres of medium fat milk and followed the recipe on cheesemaking.com

Acidifying and heating the milk:
Heat the milk to 86F 30C
Add 1/2 tsp MM100 culture and ripen for 30 min.

Coagulation with rennet:
Add 3 ml single strength rennet. At 13 minutes the milk will begin to thicken but allow the curd to develop 40 min. from time of rennet addition or until a very firm curd develops.

Cutting curds and releasing the whey:
Check curd for firmness and then cut.
Note: with full fat milk I make a precut of the curds cutting crosswise about 1 inch squares and allow the curds to firm for about 2-3 min. before I continue my final cutting to 1/2 - 3/8 inch pieces in 5 minutes. This will help avoid losing more fat as you cut the curds smaller.
Now slowly and gently stir the curds for 15 min.

Washing Curds
Remove 1/3 of the whey, then add water at 130F 55C  over 15 min. for a final temp of 98-102. 37-39 C (Higher  temp for drier longer aging cheese). This is a very important step since it also removes some of the lactose or milk sugars which can be converted to acid by the lactic bacteria.
Continue stirring gently to keep from matting for 30 minutes or until final moisture is reached according to the desired aging requirements (longer stirring = drier curds = longer aging).

Forming the Cheese:
Mold filling is initially done under the whey to insure a tight curd mass with fewer mechanical holes.

Prepare molds and draining cloth and place into a pan large enough to retain whey.

Then pour free whey into the molds to warm them. Fill molds, allowing whey to rise 1-2” over top of curds.
Add the follower plus 6 lbs of weight on top (approx 1 lb. of weight per lb. of final cheese yield) then allow this to consolidate the curds for 15 min.

Press Details

1. Remove mold with curds from the whey and place in press with 9 lbs of weight for 30 min.
2. Remove from press turn the cheese rewrap and press at 16 lbs. for 30 min.
3. Remove from press turn the cheese rewrap and press at 25 lbs. for 30 min.
4. Remove from press turn the cheese rewrap and press at 25 lbs. for 6-8 hrs. (For drier long aging cheese this can be increased to 50 lbs and pressed overnight).
5. Remove weight and cloth and allow the cheese to rest overnight in mold at 50F.

I think my rennet may be at end of life as it took 25 minutes to start setting. I extended the time out to 70 minutes when I had a clean cut.
The rest of the make went without hitch and I layered the Peppercorns in between spoonfuls of the curd.

It is currently in it's 6-8 hour pressing and I will post pics tomorrow.
Title: Re: Gouda with Green Peppercorns
Post by: Mike Richards on January 01, 2013, 09:29:06 AM
Did you treat the peppercorns at all (boil, salt, something else)?

Pictures?  ;)
Title: Re: Gouda with Green Peppercorns
Post by: Schnecken Slayer on January 01, 2013, 03:03:30 PM
Did you treat the peppercorns at all (boil, salt, something else)?

Pictures?  ;)

Yes I boiled them with a 1/4 cup extra water for at least 15 minutes.

And as promised - Pics
Title: Re: Gouda with Green Peppercorns
Post by: sofusryge on January 01, 2013, 03:35:25 PM
Nice looking cheese! Is there any particular reason to boil the green peppercorns, when they come from a can. I would assume that they are adequately heattreated already?
Title: Re: Gouda with Green Peppercorns
Post by: Schnecken Slayer on January 01, 2013, 07:31:22 PM
Nice looking cheese! Is there any particular reason to boil the green peppercorns, when they come from a can. I would assume that they are adequately heattreated already?

Yes, you are right, they were brined and heat treated.
I could have simply drained the brine into the milk and added the peppercorn to the mould as I did.
Title: Re: Gouda with Green Peppercorns
Post by: mgasparotto on January 01, 2013, 07:37:35 PM
That is one fine looking cheese!
Title: Re: Gouda with Green Peppercorns
Post by: Schnecken Slayer on April 13, 2013, 11:20:28 PM
Well, I cut this and vacuum packed half of it at just over 3 months old.

It has a nice creamy, yet firm, texture and just the right amount of peppercorns. They don't overpower the cheese but add a lovely background flavour.

Sorry, I forgot to get a shot before I bagged it.  :(


Title: Re: Gouda with Green Peppercorns
Post by: jwalker on April 14, 2013, 09:24:58 AM
Interesting , looks real good .

I just made a Gouda yesterday with fresh dill.

Cheers , Jim.
Title: Re: Gouda with Green Peppercorns
Post by: High Altitude on May 09, 2013, 06:32:57 PM
Ok, I am definitely going to make this one!  Cant decide whether to make it before or after Boofer's garlic gouda...hmmm. 

Think PINK peppercorns for Valentine's Day too...fun fun  :-*!
Title: Re: Gouda with Green Peppercorns
Post by: High Altitude on May 09, 2013, 06:34:16 PM
Oh, and PINK and GREEN for Christmas gifting...oh yaaa! 
Title: Re: Gouda with Green Peppercorns
Post by: Schnecken Slayer on May 09, 2013, 09:48:52 PM
Oh, and PINK and GREEN for Christmas gifting...oh yaaa!

There's plenty of time to get that organised before Christmas.  8)

Interesting , looks real good .

I just made a Gouda yesterday with fresh dill.

Cheers , Jim.

Do you have a thread going on this one Jim?
Title: Re: Gouda with Green Peppercorns
Post by: jwalker on May 10, 2013, 06:37:57 AM
Quote
Do you have a thread going on this one Jim?

No , but I will start one , good idea.

Cheers , Jim.
Title: Re: Gouda with Green Peppercorns
Post by: shotski on May 27, 2013, 08:02:26 PM
Interesting , looks real good .

I just made a Gouda yesterday with fresh dill.

Cheers , Jim.

Hey Jim, How may Liters or gallons did you make and how much dill did you use, fresh or dried?
Title: Re: Gouda with Green Peppercorns
Post by: jwalker on May 28, 2013, 08:45:51 AM
Interesting , looks real good .

I just made a Gouda yesterday with fresh dill.

Cheers , Jim.

Hey Jim, How may Liters or gallons did you make and how much dill did you use, fresh or dried?


I used 2 gallons of milk , so far all my cheeses have been 2 gallons , it makes a nice size wheel.

I used fresh dill , just a small handful , just went by feel , boiled for 15 minutes , added the flavored water to the milk and added the dill to the curd just before molding.

It's the one on top , the others are plain Gouda.

I used to buy this cheese from some small time artisan cheese makers , it was two years old and one of the nicest I've ever had.

I doubt mine will make it two years tho. ;D

Cheers , Jim.
Title: Re: Gouda with Green Peppercorns
Post by: Schnecken Slayer on May 29, 2013, 02:04:25 AM
That looks good Jim.
I would never have picked that Dill would go well in a cheese. I must check the shops!
Title: Re: Gouda with Green Peppercorns
Post by: shotski on May 29, 2013, 05:18:20 AM
Thanks Jim ,

  The Gouda with dill is on my list of must makes
Title: Re: Gouda with Green Peppercorns
Post by: Spellogue on May 30, 2013, 09:21:07 PM
I haven't made a Gouda yet.  I plan to try an approximation with goat milk this summer.  These flavored goudas look and sound wonderful.  I have an asiago pepato from Mary Karlin's recipe (substituting goats milk as I always do).  I'm aging it for a full year if I can wait that long (September). This thread isn't helping with my patience.
Title: Re: Gouda with Green Peppercorns
Post by: Schnecken Slayer on May 31, 2013, 10:49:33 AM
Gouda is a great cheese and I found it has given me a good result everytime.
My latest make is a Walnut Gouda, which I am yet to start a thread on, and I hope to make another Leiden (Gouda with Cumin seeds) soon as I am down to my last morsels.
Title: Re: Gouda with Green Peppercorns
Post by: shotski on May 31, 2013, 04:52:15 PM
Gouda is a great cheese and I found it has given me a good result everytime.
My latest make is a Walnut Gouda, which I am yet to start a thread on, and I hope to make another Leiden (Gouda with Cumin seeds) soon as I am down to my last morsels.
[/quote

I cream waxed my Leiden (Gouda with Cumin seeds) Wednesday and it is in the cave for 2 1\2 to 3 weeks then hard wax. Man it looks really good.
Title: Re: Gouda with Green Peppercorns
Post by: Tomer1 on June 01, 2013, 03:27:56 PM
I decided to go with a Gouda as suggested by Tomer1

 

What did I suggest again?  ::)