Baby Gouda with mustard seed

[tnbquilt]

The grocery stores where I live have very little cheese variations. Mostly Kraft massive produced stuff.  I have to drive to Atlanta to get nice cheeses at the female market. They have foods from all over the world.  The cheese area is over whelming. I don't see a Beechers very often

[botanist]

The grocery stores where I live have very little cheese variations. Mostly Kraft massive produced stuff.  I have to drive to Atlanta to get nice cheeses at the female market. They have foods from all over the world.  The cheese area is over whelming. I don't see a Beechers very often

What's a 'female market'?

[tnbquilt]

My phone corrected the word for me. It is the Dekalb World Market. How my iphone came up with female I'll never know.

http://www.dekalbfarmersmarket.com/

"Here you'll find over 400 different varieties of cheeses from Switzerland to Uruguay, direct from the best sources available in this country and abroad. We offer many blue cheese, fresh goat cheeses and many old world and modern favorites. "

[bbracken677]

What's a 'female market'?

I am just going to bite my tongue here!!!!!!!   >:D

[JeffHamm]

Ah, the joys of autocorrect.

[botanist]

that is a weird auto-correct result!  DeKalb...might be a derivative of the German das Kalb (the calf), a 'nueter' gender word

[Schnecken Slayer]

How long are they aged for before trying?

[hoeklijn]

How long are they aged for before trying?

If you're asking about my mustard seed Gouda's, I cut the first when it was about 10 weeks. To my taste the mustard was a bit to overwhelming, next time I make it I will not add the water I used for steaming the seeds.

[Schnecken Slayer]

How long are they aged for before trying?

If you're asking about my mustard seed Gouda's, I cut the first when it was about 10 weeks. To my taste the mustard was a bit to overwhelming, next time I make it I will not add the water I used for steaming the seeds.

Thanks, 10 weeks isn't very long.
As for adding the water, I feel the same with my Cumin seed Leiden. It's nice to see the seeds but adding all the water made it a bit over the top..

[Boofer]

As for adding the water, I feel the same with my Cumin seed Leiden. It's nice to see the seeds but adding all the water made it a bit over the top..

I added the water that my cumin seeds were boiled in and it was still pretty mild. I liked it fine though.

How much cumin seed did you add per how much milk? Mine was 1TBS/4gal.

To my taste the mustard was a bit to overwhelming, next time I make it I will not add the water I used for steaming the seeds.

Sorry to hear about the excess mustard character, Herman. Part of your education, I guess. I've got a lot of that going on myself lately. :P

-Boofer-

[Schnecken Slayer]

As for adding the water, I feel the same with my Cumin seed Leiden. It's nice to see the seeds but adding all the water made it a bit over the top..

I added the water that my cumin seeds were boiled in and it was still pretty mild. I liked it fine though.

How much cumin seed did you add per how much milk? Mine was 1TBS/4gal.

Aah, I used 1 TBS/2gal boiled for 20 minutes.
I might keep the amount of seeds the same for appearance and only add half the liquid next time.
I might have to do this on a day I am making a curry so I can use the other half of the liquid.  ;D

[hoeklijn]

Sorry to hear about the excess mustard character, Herman. Part of your education, I guess. I've got a lot of that going on myself lately. :P

-Boofer-

Ah well, it's all a matter of taste. Some time ago I made a Pepper Jack that was too strong for some people, but I loved it  ;D
And this Mustard Gouda I didn't like, so next time I will adjust the recipe...