Edam Boules - first attempt...hmmm

[High Altitude]

Tried the Edam Boule recipe by Mary Karlin.  Everything went fine with regard to the make, but it was difficult to get a good smooth knit on the 2 boules  ???.  I re-dipped the boules in the warm whey and hand manipulated them to get a better knit, hung in the cheesecloth for some 6 hours, and then brined as directed.  Within an hour of air drying, the curd started to split...boo hoo.  I continued the air dry for some days and then cream waxed.  The cream wax goes into all the crevices and is still white (which eventually dries to clear). 

Will store in the cave for a week and then hard wax.  I hope that despite the cracking, the boules will age nicely.  We'll see.

[Boofer]

Oooh, lots of color! 8)

-Boofer-

[bbracken677]

That last pic reminds me of donuts!  yumm...I think Krispy Kream needs me to visit them   >:D

Good luck with these...I love a good edam.  Keep us informed on your progress!

[Boofer]

That last pic reminds me of donuts!

Or...Martian eggs about to hatch. :o

-Boofer-

[mjr522]

Hope they turn out--at least they'll look cool if they don't!

[High Altitude]

Ya, the recipe called for a LOT of annatto...I was surprised.  Guess I didn't know Edam's were that orange.  The Gouda in the background is much prettier. 

Today's make is another farmhouse cheddar and then I need to take a break for a couple of weeks until I try out some of these toward the end of April.  I'll miss it  :'(, but I need to know what is working and what isn't.

Have a great day all  :D!