First Pressed Cheese - Gouda #1

[awakephd]

Excellent - you won't go wrong with that design.

[pastpawn]

I've got both his standard sturdypress and his foldaway.  The former is a great press.  I finished my with stain and poly.  Also, I replaced all screws with wooden dowels and glue.  Not important, but that's how I like it. 

I only used the folding one once.  It is smaller and folds up into a fairly small bundle.  Makes storage much easier, and shipping MUCH easier, but there's no advantage so it never gets used.

[rgreenberg2000]

So, an update on this cheese.....  I've had some molds showing up, and have just been washing them off with some cheesecloth and brine.  I have some unexpected business travel that's come up, though, so today, after a wash, I vac packed this cheese, and have it on the bottom shelf of the "cave" to be forgotten about for a at least another month (unless I manufacture some patience!)

These don't look to scary, but any thoughts on identity?



Plotting my next make for when I get back.....thinking more Camembert, perhaps Gruyere, or time for a long aging parm.....

R

[cheesehead94]

The black spots look like regular mildew to me, which is usually a result of some combination of too much humidity and not enough air circulation. Not a big deal though, most of my cheeses get some in the early stages of aging. Wiping it with vinegar or brine will stop it from growing but won't really remove it, it kind of stains the cheese. It does fade some over time though.

[rgreenberg2000]

Thanks, Cheesehead!  Just a waiting game now (will keep an eye on it in case it needs any draining, etc.)

R

[rgreenberg2000]

Ok, so I just opened up my first cheese (Camembert), and after that disappointment, I just had to check on my (very young) Gouda!!  I very much like the looks of this one, though the taste is very young with what my untrained palate thinks is great promise.  Don't worry, I packaged it back up, and tossed it back in the cave.....will try to stay out of it for at least another 3 months!



Rich

[Mina]

So, an update on this cheese.....  I've had some molds showing up, and have just been washing them off with some cheesecloth and brine.  I have some unexpected business travel that's come up, though, so today, after a wash, I vac packed this cheese, and have it on the bottom shelf of the "cave" to be forgotten about for a at least another month (unless I manufacture some patience!)

These don't look to scary, but any thoughts on identity?



Plotting my next make for when I get back.....thinking more Camembert, perhaps Gruyere, or time for a long aging parm.....

R

Hi R,
Thanks for posting this pic.  On my first gouda as well, and i have the same spots show up.  More like blue mold.  Easily wiped away with brine.  Plan on waxing mine but these spots worry me.  Did yours ever go away?
I also have some dark yellow spots on my first 2 asiagos...assume they are b. linens??  I'll try and post a pic. 
Thanks!

[rgreenberg2000]

Hi R,
Thanks for posting this pic.  On my first gouda as well, and i have the same spots show up.  More like blue mold.  Easily wiped away with brine.  Plan on waxing mine but these spots worry me.  Did yours ever go away?
I also have some dark yellow spots on my first 2 asiagos...assume they are b. linens??  I'll try and post a pic. 
Thanks!

Hi, Mina.  I had did an aggressive wash/scrub to remove those spots (which meant I was probably removing a bit of the top layer of the cheese.)  After I got it cleaned up, I washed it daily for a couple more days, then I vacuum packed it.  It still has some very minor stains from the "spots", but it's just a visual defect.

Not sure about the yellow spots you are seeing, but if you post up a pic, I'm sure someone with more experience than me will be able to help out!

R

[Mina]

lets try this one last time
attached are 2 pics...both are asiago.  is this discoloration from mats or b.linens?  both have this on only one side.

[awakephd]

Mina, I don't think that is linens, though hard to be sure from a picture. (Sometimes hard to be sure in person in the early stages of growth!) The pattern on the first one does look like it could have come from the mat ... could also be some uneven dryness of the curd ... but you mentioned wiping away blue mold. I find that blue mold nearly always leaves a "stain" on the cheese, even when I wipe it away pretty thoroughly.

I would not hesitate to wax these (or vacuum bag them). If your wax is hot enough, it will help to kill off any mold, as well as seal it. Either way, lack of oxygen will inhibit growth. It's pretty normal to have a spot or two or ten on a cheese - but likely you will not even notice it once it is ready to eat!

[Mina]

Mina, I don't think that is linens, though hard to be sure from a picture. (Sometimes hard to be sure in person in the early stages of growth!) The pattern on the first one does look like it could have come from the mat ... could also be some uneven dryness of the curd ... but you mentioned wiping away blue mold. I find that blue mold nearly always leaves a "stain" on the cheese, even when I wipe it away pretty thoroughly.

I would not hesitate to wax these (or vacuum bag them). If your wax is hot enough, it will help to kill off any mold, as well as seal it. Either way, lack of oxygen will inhibit growth. It's pretty normal to have a spot or two or ten on a cheese - but likely you will not even notice it once it is ready to eat!

Thanks.  I had a feeling it was from the bamboo mat.  Changed the mats to the plastic I had originally.  I scrubbed the 2 asiago and 1 gouda with vinegar/salt solution.  I'll wait a couple of days and then wax all three. I'm assuming you can pretty much wax any cheese?  It's not like a cheese-sin right

[awakephd]

Any cheese that is not mold- or linens-ripened - if you were to wax a camembert or a taleggio, you would choke off the mold/bacteria that softens the paste. Of course, some cheeses are not traditionally waxed ... but when you are making small makes (2, 4, 6, even 8 gallons), your surface area to volume is much greater, and waxing or bagging is a way to stop too much moisture loss. And yes, it will age - maybe not quite the same way, but as an example, I have a Romano-style (actually, only about 1/6 of the original is left at this point) - currently just over 4 years old. It is a beautiful dark cream / light brown color throughout, lots of flavor - aged for most of its life in a vac bag!

[rgreenberg2000]

It's been about 3 months since I made this cheese, and I'm just dying to know if I'm any good at this hobby!  So, I busted open one of my vac packs, and cut a slice to test.  Texture-wise, it's not the smooth paste that I would prefer, and has a bit of crumbliness to it.  However, upon tasting, I'll be damned if I didn't make cheese!!!  And, my not-so-well-trained palate even thinks that it tastes like Gouda.....a VERY young Gouda, but Gouda nonetheless.

So, what would any good cheesemaker do??  Yep, you guessed it, I packed it back up and threw it in the back of the cave to keep aging......

I have to say that this is a bit of a milestone in my early days of this hobby.  I made cheese.....that.....tastes.....likes........well, cheese!

Gives me hope for my Manchego and Gruyere that are aging, and some confidence to get a couple of additional makes under my belt, and into the aging process.

Fun, fun stuff!

Rich

[River Bottom Farm]

Good job on the cheese that tastes like cheese. AC4U

[rgreenberg2000]

Thanks, RBF!

R