This was the first gouda I made in the Avantco unit. It was a make that went quite predictably - one of my favorite cheeses to make and one of the most popular in the family. Part of this one is making a trip to San Diego tomorrow! Hopefully TSA does not have any problem with it. Aside from one mechanical hole almost in the center, the paste is almost free of defect. It is creamy, buttery and tastes like a young gouda!
Look for the spreadsheet after the photos to see the make specifics.
Yum! I have a weakness for gouda. My favorite taste profiles are 18-20 weeks and then it skip to 18-24 months!
Nice looking cheese, AC4U, Suzan! :)
Quote from: Spoons on August 28, 2014, 03:11:24 PM
Nice looking cheese, AC4U, Suzan! :)
Agreed. Wonderful looking cheese, Susan.
-Boofer-
Nice cheese! Only one remark: Seeing the irregular form of the eye in the middle, I think this is a mechanical hole and not an eye formed by gas. How dis you press this one?
A superb looking cheese, and I dig that pliable texture. :)
Looks great and I love the speadsheet!
What milk did you use? I am trying to perfect my Gouda. I am using raw goat milk. What , if any changes would need to be made?
I took about a quarter of this cheese to San Diego (no problems with TSA) and it was eaten with delight! TSA did not let the jar of fig balsamic jam through however.
How nice that it was a large enough make to keep plenty aside for another time after it ages out a bit.
To answer questions....
The cheese was pressed in the pot using my hands, gathering the curd together under the whey, for about 10 mins. Then it was transferred to the form and pressed under whey for 15 mins with 10 #. Then in the press with 10 # progressing to 20 # over about 3.5 hours. I am sure it is a mechanical hole. But mostly the paste is well formed. I used Holstein cow milk which was pasteurized, but not homogenized.