A Gouda is born

[Danbo]

The new born Gouda is ready for the brine...

[Boofer]

Sweet looking cheese. Looking forward to the aging, slicing, & tasting.

-Boofer-

[Danbo]

... it will be ready in 2 months time if everything works out... Can't wait... 

[john H]

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

[Al Lewis]

Beautiful result!!  As usual.  AC4U!

[Danbo]

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

[Danbo]

... and John, we want a picture of your spiced gouda.

[john H]

Hi Danbo here is the link to my first spiced gouda. The one in the cave is the 3rd make of this cheese.

https://cheeseforum.org/forum/index.php/topic,11449.15.html

John

[Danbo]

It looks really nice.

I hope that my gouda can compare...

The waiting is a bit hard...

[Danbo]

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!

[gathwaegl]

What a great looking cheese!

[Boofer]

Beautiful, Danbo! Have a cheese.

-Boofer-

[Al Lewis]

Great job Danbo!!  AC4U my friend!

[awakephd]

Beautiful! AC4U.

[Danbo]

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