Maasdamer

[GortKlaatu]

3 Kg Massdamer fresh out of the brine.
I used a compilation of several Goutaler recipes but Boofer's Maasdam recipe was the backbone. (Thanks Boofer.)

[panamamike]

How come your cheeses always come out looking so nice, or are you not reporting the mistakes. LOL
A cheese for another well done.

[GortKlaatu]

Haha, Mike
Thanks for the cheese. And thanks for the compliment.
And yes, I've had the occasional "bad cheese."  But normally I've had really good luck.

[GortKlaatu]

She's into the the warm phase.
(Here in Costa Rica, I can just leave it out at room temp because the daytime temp is about 74 and the overnight is 63 and the RH is running 85%-90% cuz it's the rainy season.)
Looks like she's making some gas!

[River Bottom Farm]

That's an impressive looking bulge Gort. Is that cheese coated in cream wax or just really shiny?

[GortKlaatu]

No cream wax.  Because I use goat milk (which is "naturally homogenized") I don't have a lower fat milk for the make.  Therefore, while it is in the warm phase, it gets a little oily and shiny.

[River Bottom Farm]

That is awesome! Any idea what the butter fat of you milk is?

[GortKlaatu]

4.2 %.  Pretty good, huh?

[Thewitt]

Good looking cheese. AC4U

[GortKlaatu]

Thanks Thewitt

[Boofer]

3 Kg Massdamer fresh out of the brine.
I used a compilation of several Goutaler recipes but Boofer's Maasdam recipe was the backbone. (Thanks Boofer.)

You're welcome.

Looking good. It does look like it's been waxed. How long will you age it? Any other rind development/maintenance considered going forward?

-Boofer-

[GortKlaatu]

Boofer
I was planning to leave it in the warm phase for 4-6 weeks but with the amount of bulge at 3 weeks, I don't think I'll let it go past 4 weeks.
Then I'm planning to vac it (since the rind is set and the gas production has occurred) and then back in at 45 degrees for a month. Then I'll probably crack it open, try half and re-vac the rest for another month