Gouda newbie

[Chedhead]

Hi all! I've made my first Gouda recipe was from 200 cheeses.  I know the brine is chilled but when I store it for 12 hrs in brine bath is that at room temp or in the cheese cave?  Thanks

[hoeklijn]

Use the coolest room available. There's no need to brine it in the cave. The cheesefarm where I buy my raw milk is brining in their storage where only a AC is used to get a slightly lower temperature. I brine in my bathroom (no, not in the bath) which is at the north. In summer it's about 2-4C cooler than outside.

[Chedhead]

Thanks! 

[Mighty Mouse]

Hi all! I've made my first Gouda recipe was from 200 cheeses.  I know the brine is chilled but when I store it for 12 hrs in brine bath is that at room temp or in the cheese cave?  Thanks

I misplaced my copy of that book. Is that the recipe which calls for one week of air drying?

Good job on the Gouda, they are fun to make!

[mjr522]

Herman--the bath would be better than where I imagined it being brined...:o

[Mighty Mouse]

Herman--the bath would be better than where I imagined it being brined...:o

AAAHHHHH!!! Bad visual!!!!

:p

[Chedhead]

  :D u all crack me up
I just looked and I actually used RC recipe. 3 weeks drying in cave before wax.  And after reading on the forum I was worried that it would end up rubbery, but thankfully I don't have to worry about that since there was a slight cross contamination issue with a delicious meunster, so I put it in the regular fridge to dry it out after a good scrub down and then forgot about it, so it cracked. So I opened it up ate ate it.  Awesome flavor, I used flora Danica and although the texture is a wee crumbly (it's still young) its yummy. I'm going to vac bag half and see what happens.

[Mighty Mouse]

  :D u all crack me up
I just looked and I actually used RC recipe. 3 weeks drying in cave before wax.  And after reading on the forum I was worried that it would end up rubbery, but thankfully I don't have to worry about that since there was a slight cross contamination issue with a delicious meunster, so I put it in the regular fridge to dry it out after a good scrub down and then forgot about it, so it cracked. So I opened it up ate ate it.  Awesome flavor, I used flora Danica and although the texture is a wee crumbly (it's still young) its yummy. I'm going to vac bag half and see what happens.

Oh yeah, RC's recipe makes a good Gouda IMO. I have used it a few times and been happy.

So your Gouda was flirting with the Muenster huh? Scandalous! I bet is was good though!

[Chedhead]

They got along a little too well. There was b linens on everything but the muenster!  ;D

[Mighty Mouse]

They got along a little too well. There was b linens on everything but the muenster!  ;D

He he, oops.

Did you use a ripening container for the muenster?