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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: Firkin on July 18, 2011, 05:53:51 AM

Title: Gouda - think I made a mistake
Post by: Firkin on July 18, 2011, 05:53:51 AM

Hi all,

I made 2 small gouda wheels yesterday, placed them in the brine bath this morning.

All was going well but I think I mis-read Ricki's brine instructions and added 30% liquid volume of CalChlr to the brine.

Is this a horrible mistake?

Title: Re: Gouda - think I made a mistake
Post by: Gürkan Yeniçeri on July 18, 2011, 06:24:52 AM

Linuxboy may say it in detail but I don't think it is a horrible mistake. When you go home remove them from the brine and prepare a new brine and continue the recipe.

Title: Re: Gouda - think I made a mistake
Post by: Boofer on July 18, 2011, 01:30:11 PM

How big are the wheels and how long are you brining them? I am assuming a saturated brine.

-Boofer-

Title: Re: Gouda - think I made a mistake
Post by: Firkin on July 18, 2011, 04:11:23 PM

Thanks for the replies, I brined for +- 55 min in the calchl rich brine, then made a batch of saturated(not fully as I ran out of salt) with a 1/2 tsp of vinegar, no calchl, brined for further 1.30 hour.

I'm still very new to this. Both wheels were 500g after pressing(about 1 lb each i think)

Everything has been going well with my cheeses but I was tired by the time I made the brine and assumed it was the easiet step...

Either way they are drying and I will continue as normal to see what end results are.

Title: Re: Gouda - think I made a mistake
Post by: Boofer on July 19, 2011, 12:09:02 AM

Fingers crossed.  :)

-Boofer-

Title: Re: Gouda - think I made a mistake
Post by: linuxboy on July 19, 2011, 01:05:55 AM

Eh, put some Windex (http://en.wikipedia.org/wiki/Windex#Popular_culture_reference) on it, you'll be fine.

note: don't actually do this. But cheese should be fine, rind might be too tough, though.