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Author Topic: Maasdamer  (Read 1842 times)

Offline GortKlaatu

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Maasdamer
« on: May 08, 2018, 11:30:41 PM »
3 Kg Massdamer fresh out of the brine.
I used a compilation of several Goutaler recipes but Boofer's Maasdam recipe was the backbone. (Thanks Boofer.)

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Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.

panamamike

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Re: Maasdamer
« Reply #1 on: May 16, 2018, 12:40:13 AM »
How come your cheeses always come out looking so nice, or are you not reporting the mistakes. LOL
A cheese for another well done.
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Offline GortKlaatu

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Re: Maasdamer
« Reply #2 on: May 16, 2018, 02:24:16 AM »
Haha, Mike
Thanks for the cheese. And thanks for the compliment.
And yes, I've had the occasional "bad cheese."  But normally I've had really good luck.

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Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.

Offline GortKlaatu

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Re: Maasdamer
« Reply #3 on: May 29, 2018, 10:31:05 PM »
She's into the the warm phase.
(Here in Costa Rica, I can just leave it out at room temp because the daytime temp is about 74 and the overnight is 63 and the RH is running 85%-90% cuz it's the rainy season.)
Looks like she's making some gas!

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Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.

River Bottom Farm

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Re: Maasdamer
« Reply #4 on: June 02, 2018, 08:06:49 PM »
That's an impressive looking bulge Gort. Is that cheese coated in cream wax or just really shiny?
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Offline GortKlaatu

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Re: Maasdamer
« Reply #5 on: June 04, 2018, 03:12:13 AM »
No cream wax.  Because I use goat milk (which is "naturally homogenized") I don't have a lower fat milk for the make.  Therefore, while it is in the warm phase, it gets a little oily and shiny.

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Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.

River Bottom Farm

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Re: Maasdamer
« Reply #6 on: June 05, 2018, 03:30:33 AM »
That is awesome! Any idea what the butter fat of you milk is?
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Offline GortKlaatu

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Re: Maasdamer
« Reply #7 on: June 05, 2018, 01:56:09 PM »
4.2 %.  Pretty good, huh?

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Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.

Thewitt

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Re: Maasdamer
« Reply #8 on: June 05, 2018, 02:31:40 PM »
Good looking cheese. AC4U
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Offline GortKlaatu

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Re: Maasdamer
« Reply #9 on: June 05, 2018, 02:33:25 PM »
Thanks Thewitt

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Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.

Offline Boofer

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Re: Maasdamer
« Reply #10 on: June 05, 2018, 09:21:40 PM »
Quote from: GortKlaatu on May 08, 2018, 11:30:41 PM
3 Kg Massdamer fresh out of the brine.
I used a compilation of several Goutaler recipes but Boofer's Maasdam recipe was the backbone. (Thanks Boofer.)
You're welcome.

Looking good. It does look like it's been waxed. How long will you age it? Any other rind development/maintenance considered going forward?

-Boofer-
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Offline GortKlaatu

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Re: Maasdamer
« Reply #11 on: June 06, 2018, 03:09:38 AM »
Boofer
I was planning to leave it in the warm phase for 4-6 weeks but with the amount of bulge at 3 weeks, I don't think I'll let it go past 4 weeks.
Then I'm planning to vac it (since the rind is set and the gas production has occurred) and then back in at 45 degrees for a month. Then I'll probably crack it open, try half and re-vac the rest for another month
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Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.
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