My 6th Gouda

[JeffHamm]

Haven't made Gouda in quite some time.  My luck has been spotty with this cheese, with one developing a late blow, and others being good cheese, but developed in ways atypical of gouda (sharp, like cheddar, for example - what's that about?)  Anyway, I think part of the problem has been I've been pressing far too long, so today, this one was just in the press for about 7 hours then into the brine.  Will post a photo a bit later.  Here's the protocol


Gouda  Sunday, March 8th, 2015
Indoor Temp 220C, weather: overcase, Barometer: 994
8 litres Silver Top (3.1g/100ml protein 4.0g fat/100 ml)
3 litres Homebrand Trim (3.9g/100 ml protein 0.5g fat/100 ml) P-F ratio 1.09 : 1
4 ice cube buttermilk
1.65 ml calf rennet
½ tsp CaCl (50%)
Mould diameter 5.625”
1)   Add CaCl2 while setting up
2)   Add starter cubes and warm to 32 C (time 8:08 am Temp 32.1 C)
3)   Ripen 15 min (start time 8:08 - 8:28 temp 32.1 - 32.0 C)
4)   Add rennet (time: 8:28:00 floc time 8:47:00 m 19 sec 00 3x multiplier 57 m 00s cut time 9:25:00)
5)   Cut into 1 cm cubes (9:29 - 9:33)
6)   Let stand 10 minutes (start time 9:33 - 9:43 temp 31.3 - 31.3 C)
7)   Drain 1/3 whey (3 litres worth)
8)   Add 80 C water over 15 minutes until temp 33.3 C (10:05 - 10:15 31.3-33.6 C – only took about 4 cups water again; just under)
9)   Cover and rest 20 minutes (10:15 - 10:35)
10)   Drain to level of curds (2 litres seemed to do it)
11)   Add 55 C water slowly to reach temp 37 C (10:35 - 10:49 33.2 – 37.1 C; - required 6 cups; maybe 8, might have miscounted)
12)   Rest 30 minutes, stir occasionally to prevent matting (10:49 - 11:19)
13)   Drain whey
14)   Move curds to mold
15)   Press under 10 kg (0.86 PSI) 30 minutes (11:30 - 12:00) ;in the pot
16)   Flip and redress (12:03)
17)   Press under 20 kg (1.77 PSI) 1 hour (12:05 - 1:00)) ; in the pot
18)   Flip and redress press 1 hour (30 kg 2.66 PSI) (1:00 - 6:05) (didn’t bother as knit was excellent earlier)
19)   Flip and redress press 3-5 hours (30kg 2.66 PSI, ??? - 6:05 ; 1484g, 14.5 x 9.0 – 206 cm3 cm = 1.16 g/cm3)  Knit is perfect.
20)   Place in saturated brine for 1 hour per lb per inch of height = 11 hours 34 minute (start time 6:05 finish time 5:40, closer to 6:00 actual am; as the top of the cheese sticks out of the brine, flipped at 8:00 pm, and again at 3:40 am) Out of the brine weight 1448g
21)   Air dry then cave.

[awakephd]

Jeff, that looks lovely! I hope it will turn out well -- how long do you plan to age it?

I just came back to trying gouda after several that weren't quite right. My last gouda had a really good taste after 6 months of aging, but it wasn't gouda -- for one thing, way too crumbly. I theorized that I was letting it get too acidified in the press, and now that I have a pH meter, I decided to try again. To my shock, the cheese reached the target pH (5.2 - 5.3) within 1.5 hours in the press!! So my previous makes, pressing overnight, almost certainly got way too acidified.

[JeffHamm]

Hi Andy,

Yah, my gouda's have always tended to over acidify as well.  Like you, I would generally press them until the next morning, so this one is the shortest I've done in the press; at about 7.5 hours.  So, if mine followed the same curve as yours, then I'm still too long in the press.  I felt the washing went quite well, though, but since I don't have a pH meter, we'll just have to wait and see.

Fingers crossed.  Although, like you, I've found that even if it does over acidify and get crumbly and non-gouda like, it's still good cheese.  I like the name Woodstock Gouda someone suggested to describe over acidified gouda.  Might use that myself!

- Jeff

[Al Lewis]

Good looking cheese Jeff!

[JeffHamm]

Thanks Al!

Sorry Andy, forgot to say that I'm thinking I'll age this out 3 months or so.  Not sure though.

- Jeff

[awakephd]

3 months is my usual target for Gouda ... though as I said I left the last one for 6 months. Flavor was wonderful, just not Gouda. (Not even close!)

[JeffHamm]

I usually age my gouda's for a year or more (I still have about 1/3 of my first wheel, which is now over 4 years old; Made Dec 31, 2010).  But, I like young gouda too, and haven't had much luck with the wheels cut early (the aged ones, luckily, have all been very good).  I'm hoping to improve that with this make.  We'll see.

- Jeff

[JeffHamm]

Moved this into the cave today.  It's down to 1224g, so lost 260g of moisture during the air drying.  Rind has firmed up a bit, though the cheese has settled into a more classic gouda shape, which is nice to see.  Ha, take that expensive kadova mould, I got slumpy here!   Anyway, may wax this in a few weeks.  Not sure yet.

- Jeff

[Boofer]

Sweet-looking cheese, Jeff. Looking forward to seeing what comes from this after a little aging.

Have a cheese. 

I removed my Tilsit #6 out of the brine early this morning to air-dry. In the next several days it will join Montasio #4 and Tomme #8 in the cave. Those two are 2 weeks old. I'm looking forward down the road sometime in July-August to enjoy these three favorites of mine.

When I mentioned my intent to make the Tilsit to my son, he made a request for my Esrom, mentioning it's superior melting quality. Maybe soon....

-Boofer-

[OzzieCheese]

Jeff.. A quick Gouda question.  I have one that is nearly 12 months old and waxed - would it still be ok ..  It was my first washed curd so I'm just wondering if it will still be Ok.  It sorta just got forgotten in the back of the cave and only realised it was there when I upgraded my Cave to MkIII. 

-- Mal

[JeffHamm]

Good to see you back in action Boofer!  Thanks for the cheese.  I'm hoping this one doesn't blow up like a balloon (had one of those, not good).  Looking forward to watching your mastery of the washed rind produce the wonders that are tilsit and esrom!  MMmmmm!

Mal, I'm afraid your 1 year old gouda will not be ok.  You'll have to send it to me for safe disposal I think.  No no, no need to thank me!   Actually, it probably won't be ok, it will probably be excellent!  What I would do, though, to maximize your enjoyment, is remove the wax but don't cut into it.  Cave it for a week or two, and then cut it.  I find that waxed cheeses really need to "air out", as I think some of the residual whey will ferment and give the cheese a bit of a fruity flavour (sort of like home brew that uses corn sugar rather than double malting).  Air it for a while, and this aspect will dissipate.  But 12+ month old gouda can be fantastic.  You could also cut it in half, or cut 1/4 out, rewax most of it and age that for another while, and taste it over time as it continues to improve.

- Jeff

[John@PC]

Hi Jeff.  Long time, no cheese (which I instantly corrected with AC4U when I saw your result).  Question: reading your notes you say you pressed for the first hour or so "in the pot" which I assume is under whey but you also said before that you transferred the curds to the molds before pressing.  Here is the sequence:

13)   Drain whey
14)   Move curds to mold
15)    Press under 10 kg (0.86 PSI) 30 minutes (11:30 - 12:00) ;in the pot
16)   Flip and redress (12:03)
17)   Press under 20 kg (1.77 PSI) 1 hour (12:05 - 1:00)) ; in the pot
18)   Flip and redress press 1 hour (30 kg 2.66 PSI) (1:00 - 6:05) (didn’t bother as knit was excellent earlier)

I assume the last comment meant the knit was good enough not to bother pressing under whey.  Can you elaborate how you do the transfer and pressing?  Do you ladle the curds into the mould  then place the mould / press into the whey?

[Al Lewis]

Think I may be able to help you here John, in case Jeff isn't available, LOL.  You place the curd into the prepared mold and then submerge it under the hot whey where you press it by sitting weights on the follower.  Correct me if I'm wrong Jeff but I just did this with a 8 pound Emmentaler.

[Boofer]

Think I may be able to help you here John, in case Jeff isn't available, LOL.  You place the curd into the prepared mold and then submerge it under the hot whey where you press it by sitting weights on the follower.  Correct me if I'm wrong Jeff but I just did this with a 8 pound Emmentaler.

That's what I do. Good stuff.

Actually, it probably won't be ok, it will probably be excellent!

I recently cut into an 18-month-old Peasant Gouda that was very nice. 

Looking forward to watching your mastery of the washed rind produce the wonders that are tilsit and esrom!  MMmmmm!

I've been making a few cheeses when I can, but forgoing posting as some of it may be seen as repetitious. 

-Boofer-

[awakephd]

I've been making a few cheeses when I can, but forgoing posting as some of it may be seen as repetitious. 

Wait -- repetition is bad??

C'mon, tell us and show us again -- some of us (me) probably didn't see it the first time, and still have so much to learn!