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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => : Priestman May 11, 2013, 11:11:23 PM

: Ewephoria
: Priestman May 11, 2013, 11:11:23 PM

Any ideas about how to make this cheese? 

http://www.worldaccordingtocheese.com/2011/10/ewephoria-for-tastebuds.html (http://www.worldaccordingtocheese.com/2011/10/ewephoria-for-tastebuds.html)

A lady at the farmers market today bought some Manchego and said her daughter was a big cheese buff (what sensible person isn't?), and she had a cheese blog.  So I checked out her blog and came across this gouda-type sheep's milk cheese that sounds interesting, and perhaps delicious. 

So, before I start throwing milk at trying to figure this out, I'd appreciate suggestions, direction, etc. 

: Re: Ewephoria
: bbracken677 May 11, 2013, 11:16:46 PM

Reading her description makes me want to give it a try.

I wonder how the sweet tasting finish is accomplished?

: Re: Ewephoria
: linuxboy May 11, 2013, 11:58:33 PM

Likely due to proline (or some combo of threonine, asparagine, phenylalanine). Accomplished through adjuncts or SLAB blend for gouda. In danisco's line, eg flav 43 and the can of fb304.

: Re: Ewephoria
: bbracken677 May 12, 2013, 12:10:11 AM

Totally cool! Thanks LB!

: Re: Ewephoria
: Priestman May 12, 2013, 11:14:56 PM

All right.  I'll keep you apprised when I tackle this little baby, probably not until mid to late summer.  Thanks.

: Re: Ewephoria
: JimSteel May 15, 2013, 10:35:17 PM

Did a speck of reading.  The cheese has zero sugar content, so I have to wonder how much like candy it actually tastes.  Yet every article or review I see of this cheese is comparing it to "very sweet" butterscotch, or caramel.  They must use a very specific culture.  Reading the description reminded me a lot of the Dubliner I just got a block of.  Very fruity and "sweet" it was.  I wouldn't quite describe it as butterscotch though....