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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => : Danbo November 05, 2016, 08:58:36 AM
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The new born Gouda is ready for the brine... :)
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Sweet looking cheese. Looking forward to the aging, slicing, & tasting. :D
-Boofer-
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... it will be ready in 2 months time if everything works out... Can't wait... :P
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Very nice looking cheese Danbo. How many liters did you start with and do you know how much it weighs? how long do you plan on brining it? I have an 8lb spiced Gouda in the cave.
John
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Beautiful result!! As usual. AC4U! ;D
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Thanks you guys. :)
I brined it for around 20 hours in a saturated brine. I flipped it at 10 hours.
Now it is drying and then I'm planning giving it a nice black coat of wax.
I used 24 liters of organic non-homogenized milk. Don't know the precise weight of the final cheese but it would be around 2,5 kgs I guess.
:) Danbo
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... and John, we want a picture of your spiced gouda. :)
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Hi Danbo here is the link to my first spiced gouda. The one in the cave is the 3rd make of this cheese.
http://cheeseforum.org/forum/index.php/topic,11449.15.html (http://cheeseforum.org/forum/index.php/topic,11449.15.html)
John
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It looks really nice. :)
I hope that my gouda can compare...
The waiting is a bit hard...
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Time to taste this gouda from November 5. 2016...
Really nice mild taste and the wax did it's job - no molds or any issues with moist etc.
The cheese is very elastic but not rubbery. There are some mechanical openings but mostly it's regular eyes produced by CO2.
I really think that I nailed it this time - I'm very happy! :)
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What a great looking cheese!
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Beautiful, Danbo! Have a cheese. :P
-Boofer-
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Great job Danbo!! AC4U my friend! ;D
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Beautiful! AC4U.
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Thank you so much! :-)
By the way... Have you noticed that the top of the cheese have mechanical openings while the rest of the cheese only have regular CO2-eyes?
A gouda is (pre-)pressed under the whey and I think that the topmost curds must have been above the whey for a while resulting in air between the curds in the top.
:) Danbo
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Beautiful cheese! AC4U. Interesting observation on the openings
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Wow, beautiful cheese. Ac4u Danbo! Yum...
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Thank you for the cheeses... :-)
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looks wonderful Danbo AC4Y
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You are a fantastic cheese maker!
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Thank you so much John and Frodage4. It means a lot. :)
Frodage4: A lot of folks in here are making far more exciting cheeses than me. I still have cheeses that fail, weak curd, ageing problems etc. What I have learned is that I have to make just 3-5 different cheeses over and over to gain experience. When I started making cheeese I made a lot of different cheeses. The cheese learking curve is steep...
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Donbo
That is what I have been preaching , a couple of cheeses over and over , even better if they are related , this way you see how the differences between the cheese comes from subtle recipe change.
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That is some great advice, good stuff Gregore
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Donbo
That is what I have been preaching , a couple of cheeses over and over , even better if they are related , this way you see how the differences between the cheese comes from subtle recipe change.
Great advice Gregore. That is exactly what I am doing when making Edam and Gouda. Right now refining the stir time, it is amazing how one step in the process can alter the texture of this cheese.
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Another nice one Danbo! AC4U~
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It true one small step changes everything
I made tomme and reblochon as my 2 , they both start very similar , but get aged different and have a different form factor in the mold.
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Gregore: Absolutely!
Duntov: Thank you so much. :)