Good gouda

[scasnerkay]

I opened this one for a special occasion... I took some to the California Artisan Cheese Guild annual meeting! I was initially too intimidated to put it on the table with all the professionals' cheeses, but was encouraged to go ahead. My 5 month gouda type was well received, and I felt very happy about my efforts. Really I need to thank the well-fed cow, since she produced the very fine milk. The best part of making cheese is having others really like it.

[Danbo]

Very very nice! :-)
That calls for a cheese...

[Frodage]

I agree that it looks very good. How could you possibly wait 5 whole months, though? I have made five gouda-types and can't seem to last more than six weeks before cracking them open!

[scasnerkay]

Thanks Danbo!
Frodage, I make cheese about 3 times a month right now so putting some in the back of the cave is not too hard. But 5 to 6 months is about my limit of patience. I do love cheese!

[Frodage]

A cheese for you! 

[GoudaGirl13]

That IS beautiful!! A cheese 4 You!

[scasnerkay]

Had a bit more of this with forum member Frodage the other night..... It is still a very nice cheese. Vacuum sealed it again after - not sure how long to age the rest now!

[qdog1955]

Susan-----your cheese makes always look SO good---I seem to be getting a collection of your make notes and recipes---did you post this one?
Ever think of  making a book for us less gifted? Nice job----Ac4U
Qdog

[Al Lewis]

89 cheeses??  Susan, Looks like you need an even 90 for this magnificent effort!! AC4U

[scasnerkay]

Blushing now.  Here is the link to the make for this cheese....

[John@PC]

Susan, I would give you a cheese as well but I think I heard the forum police limit cheeses for "Mature Cheese" members to less than 18.5% of their total posts .  Oh well, seeing your cheeses is worth incarceration .