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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: umgowa on April 18, 2010, 05:58:37 PM

Title: Upscale Gouda vs. Mainstream
Post by: umgowa on April 18, 2010, 05:58:37 PM

Three of my favorite cheeses Parrano, Reypenaer, and Vincent, are all expensive, aged,  Goudas.  Unlike the mainstream (less expensive goudas) the ones I really prefer have a drier, more crumbly texture.  My question is this:  Does anyone know what is done in the making process to get this drier, more crumbly texture?  Is it just the aging?  My gut tells me it's more than that.  If anyone has any thoughts, I'd appreciate hearing them.  Thanks.

Title: Re: Upscale Gouda vs. Mainstream
Post by: linuxboy on April 18, 2010, 10:18:24 PM

if you want less moisture in cheese, cut sooner from adding rennet, cut to smaller pieces, or cook hotter/longer, or any combination of the above.

Don't recall what those taste like right now, so couldn't tell you some options for replicating them.