Sort of like sending coals to Newcastle? I am sending a gouda I made 11-2-13, to my brother in Wisconsin for his Christmas gift! It is hard to part with a cheese without tasting it, so I hope he will take notes for me.
I plan on sending it priority and I hope that it will be fine. It is vacuum sealed.
2 gallons cream-top milk pH 6.6
1/8 tsp Flora Danica
1/8 tsp MM100
1/2 tsp Calcium Chloride in 1/4 cup water
1.5 ml single strength calf rennet in 1/4 cup water
Flocculation multiplier 3
pH targets: 6.4 drain, 5.5 brine
Heated milk to 95 degrees, trying to encourage fat clumps to meld back into milk. Sort of worked.
3:10 Milk to 86 degrees, added FD and MM100, let rehydrate 5 mins, then stirred in. Covered and left at temp for 30 mins.
3:40 Temp still 86 degrees, pH 6.6, stirred in calcium chloride and let rest 5 mins.
3:45 Stirred in rennet. Flocculation in 14 mins, X 3, about 42 mins.
4:30 Clean break, cut about ½ inch curd, healing for a bit over 5 mins. Gently stirring and breaking larger curds. Stirred about 30 mins.
5:10 Started washing curds, in 2 rounds. Removed about 1/3 of whey replacing with 130 degree water, while stirring, 5 mins. Removed 1/3 of whey again, replacing with water, stirring a bit over 5 min. Temp briefly to 103, adding cooler water to bring it back to 100 degrees.
5:20 Temp = 101, pH = 6.5 Continued stirring more vigorously, waiting for curd to be ready
6:00 Whey pH now 6.4, curd squeaky, and matting when squeezed. Let curd settle about 5 mins, then drained off whey. Pressing down with hand under remaining whey to compact curd. Pieces of compressed curd fitted into form. Pressed with 5 # about 20 mins under reserved whey.
6:30 Moved to press with about 18 # for 20 mins
7:00 Redressed, knitting well, returned to press with 18 # for 60 mins. Whey pH 6.3.
8:00 Redressed, looking good! Whey pH 6.0. Back into press with about 27 #.
9:00 Redressed, whey at pH 5.7. Back into press with about 45 #.
10:30 Whey pH 5.5. Placed in cave to come to same temp as brine.
6:30 Next morning...Weight 1#, 15 oz. Into brine for 8 hours (2# x 4 inches = 8 hours)
12-7-13
Good looking rind. It has been cleaned of molds once with salty wash. Then after drying olive oil has been lightlty rubbed on twice.
Weighed 1#,10 oz. Bagged and ready to ship...
I always look forward for your posts Scasnerkay. Always very thorough. Hope your brother enjoys the gouda!
My brother let this cheese age in his Wisconsin basement (aboout 55 degrees) for several months, turning it regularly and holding off on opening until 8-28-14 which is his birthday. So it was 9 months along! The photos he posted on facebook looked very clean and good. No problems inside the vacuum sealed bag for all those months. Gouda is one of his favorites, and he expressed that it was very nice! With crusty bread grapes and wine it was a dinner he really enjoyed!