Mellow Yellow Garlic Gouda

[JeffHamm]

A very nice looking cheese there boofer.  The rind is developing well, and has a dignified look to it.  (Just tossing some bait there ... :)  )

- Jeff

[Boofer]

Seemed like the right thing to do so I coated the cheese. Layered on three coats.

My cutting target time frame is June. Now we wait.... 8) 

-Boofer-

[Tiarella]

Hi Boofer!! :). Hey, do you ever try aging something lime this out without coating??  It looks SO lovely and I bet it would age out with a very nice natural rind.  You've got some nice stuff going on there.  VERY nice looking cheese!!!

[Boofer]

Thanks, guys. This is a nice little cheese so far.
Yes, I have aged out some of my cheeses with a natural rind.

What exactly is a natural rind? I aged out my Beaufort #4 and then protected it with a cream coating. This one was done with that same strategy in mind. When the coating is removed at cutting time, the cheese appears just as it did when coated...au naturel.

Now, let's talk about unnatural rinds.... :o

-Boofer-

[Tiarella]

Now, let's talk about unnatural rinds.... :o

-Boofer-

Okay,  I can talk about unnatural rinds!  :o I did my pink Valentine's Day Brie and I can now answer my question about whether the PC would grow in colored pink from the beet pigment or it's normal white.  White is the answer!  No more sleepless nights necessary!   ;D

[Boofer]

I had been wanting to cut into this cheese for a couple weeks now. I knew the color would be significant, but...wow!!

The cheese slices well. The texture is good. The cream coating peels off easily. The rind is dry and fairly hard indicating the cream coating has allowed moisture loss. :(  I think my next cream coating will proceed for a couple weeks and then I'll vacuum seal it.

There is a light taste of garlic, but the aroma of garlic really came out when I first cut this cheese. If I were to repeat this make, I would bump up the garlic load to make more of an impact. But for the first effort, this is in the ballpark. Very edible cheese. Would be good in sandwiches and out-of-hand with fruit.

I sectioned and vacuum-sealed the rest of the cheese.

I think the overall color scheme is more orange than yellow.

-Boofer-

[JeffHamm]

Looks good Boofer.  I thought the cream coating was supposed to allow moisture loss, that it was more to slow it down rather than prevent it?  Natural is for maximum moisture loss, wax is for prevention, and cream is more for the undecided.  :) Or perhaps I misunderstood?  Anyway, a cheese to you for your on target garlic gouda. 

- Jeff

[Boofer]

Thanks, Jeff.

Undecided, huh? I think, except for that, you've gone a long ways to characterizing rind preservation methods. You left out vacuum sealing. My intent was to develop a natural rind, which would have some drying and moisture loss, but then protect the cheese so that it goes no further. I achieved that to a point, but I perhaps should have waxed it or vacuum-sealed it a month ago to limit moisture loss and equalize the moisture in the paste and rind.

Utilizing the cream coating gets the natamycin working to also protect the rind. According to linuxboy that loses potency after several weeks. That's where the additional seal would benefit the cheese.

Overall, the rind isn't that dry and hard. Vacuum-sealing the wedges may soften it further as the existing moisture equalizes between rind and paste. Perhaps after a couple weeks the cheese wedges will be just right. :)

-Boofer-

[CWREBEL]

Sounds like the garlic was more mellow than the yellow!  ;)

[H-K-J]

Again, another great looking cheese, I am salivating all over the front of myself :P
Another well deserved cheese to you ;D

[Boofer]

I am salivating all over the front of myself :P

Aw gosh, H-K-J... get a bib! :)

Thanks for the cheese, bud.

-Boofer-

[Hande]

Good looking Gouda Boofer, it's like spring sun  :) cheese for you nice efforts.

I've have been used cream coat 2-3 layers and ripen couple mont's and then vacuum bagged.
I just open over 2 years old Parmesan, and it's good texture. That one goes one year naked, then half year with cream coat. Rest of time with cream coat with vacuum bag.

Hande

[Tiarella]

Good looking Gouda Boofer, it's like spring sun  :) cheese for you nice efforts.

I've have been used cream coat 2-3 layers and ripen couple mont's and then vacuum bagged.
I just open over 2 years old Parmesan, and it's good texture. That one goes one year naked, then half year with cream coat. Rest of time with cream coat with vacuum bag.

Hande

How was the flavor of your 2 year Parmesan?  I imagine it must be lovely!   :D

[Hande]

How was the flavor of your 2 year Parmesan?  I imagine it must be lovely

Flavor was quite strong. I use mild lipase that one.
I think it would have been better without any lipase because long aging time.
But it is good for cooking anyway  :)

Hande

[Boofer]

Thanks Hande. We've missed you. :)

Sounds like that's a pretty good strategy: natural...cream-coat...vacuum-bag. It's worked well for me on other makes.

-Boofer-