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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: Brie on March 24, 2013, 01:46:38 AM
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I aged a Gouda for 11 months and then smoked it in pecan--wonderful cheese, yet believe it best to smoke "young" cheeses as I should have just let it go and morph into a Boerenkaas, NOTE TO SELF!
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Looks good! Nice to see you back on the board.
- Jeff
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Yes, Brie, welcome back to the fold. It has been a while. :(
Looks like you've been busy though.
-Boofer-
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Thanks guys--missed you all after a hiatus from the liquid gold that makes CHEESE! Back at it with Irish Cheddar, Blue Gouda, Cocoa Jack, Epoisses and a few others--I'll be posting them soon!
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Cant wait to see those! Especially the cocoa jack! ;D
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I aged a Gouda for 11 months and then smoked it in pecan--wonderful cheese, yet believe it best to smoke "young" cheeses as I should have just let it go and morph into a Boerenkaas, NOTE TO SELF!
Hmmmm......Boerenkaas , going to look that up.
It looks fantastic.
Cheers , Jim.