Opened an 6 week gouda

[Danbo]

I was lucky to get a cheese trier from Santa this Christmas and had to test it right away.

I took a sample from a 6 week gouda. It is somewhere between what the Dutch calls a "young gouda" and "young matured gouda".

It was very mild but had a nice round sweet flavor. I decided that it was time for a nice breakfast.

[awakephd]

I realized, too late, that I should have put a cheese trier on my Christmas list.

But the Gouda looks mighty good! AC4U!

[nccheesemike]

Cheese Trier looks great. The Gouda looks delicious AC4U.  Will you age the rest of the wheel longer or consuming the rest soon

[john H]

Nice job Danbo AC4Y

[Danbo]

Thank you!

I will not be ageing this longer...

I brought the cheese to a family christmas lunch yesterday and they loved it - there is only a tiny bit left... 

Luckily I have similar goudas in the cave that will be aged longer.

Danbo

[AeonSam]

Nice one Danbo!

Question: Is there a pressure difference in a Gouda recipe vs an Aged Gouda Recipe? It just seems like there must be from the moist texture of a young vs the almost parmesan-like texture of a 3 to 5 year Gouda.

If so, do you have a good recipe?

Sam

[Danbo]

When I press my gouda only a small amount of whey is expelled. If I wanted a drier cheese for longer ageing I would increase the weight and pressing time but first of all I would stir a bit longer to make the curds expel more whey before pressing.


I have good experience with this recipe: https://www.cheesemaking.com/Gouda.html


Danbo