My 3-year-old Garlic Gouda

[Boofer]

I opened this garlic gouda on its 3rd birthday. The garlic character is slight. The texture is flexible and it slices well. The gouda flavor comes through nicely. The rind shows some exposure to whey moisture over the three years, but is quite edible.

-Boofer-

[bansidhe]

Three YEARS?!?  Wow.  AC4U.  How long have you been making cheese?  How did you prepare the garlic?
Your cheese looks very nice.  What is gouda like when aged so long?  Does it become sharper, creamier, etc?

[Jen]

Lovely.  Have a cheese, please.

[rsterne]

Lovely cheese, great job....  8)

AC4U....

Bob

[Boofer]

How long have you been making cheese?

I made my first cheese in 2009.

How did you prepare the garlic?

I have roasted garlic before and used that in a gouda, but I believe I used garlic powder for this make.

Here are some of my previous makes.

And here are some learning lessons: Failures

Thanks for the cheeses.  :)

-Boofer-

[bansidhe]

Thanks!  I will definitely be checking out your makes and learning lessons!

[scasnerkay]

Boofer, this is just awesome!!
I do find the whey leaking out does flavor the rind in a way that isn't so nice.
Did you have to change the bag a few times?
Another cheese for you oh cheese master!

[Boofer]

Thanks, Susan. No, when I bagged it, that's how it stayed until I opened it. The geo in the rind is a little discordant...perhaps my palate takes it in stride. ;)

-Boofer-