Print Page - Gouda Three

Title: Gouda Three - Smoky
Post by: Frodage on February 05, 2015, 06:27:08 AM

I ate the last of Smoky today. Something changed between the sixth and eighth week: it became wonderful. When I first cut it open it was ordinary, just like the first two. I had stored it in the fridge thinking I would get to it eventually, until today I thought, "I'm hunkering for a lump of cheese."

Aromatic, springy, full mouth taste. Quite a surprise.

As a result, Big Smoky and Peace are staying in the cave!

Title: Re: Gouda Three - Smoky
Post by: Danbo on February 05, 2015, 10:45:29 AM

Hey! You deserve a cheese... :-)

Title: Re: Gouda Three - Smoky
Post by: LoftyNotions on February 05, 2015, 03:30:53 PM

Nice, Jim.

I gave you a cheese, since now you'll be ageing everything and won't have any to eat. :)

Larry

Title: Re: Gouda Three - Smoky
Post by: Frodage on February 06, 2015, 01:10:10 AM

Thanks guys! 8)

Title: Re: Gouda Three - Smoky
Post by: John@PC on February 14, 2015, 04:15:18 PM

Trying to catch up on my cheese giving and your's deserves one Jim. The way the taste of cheeses mature over time is so interesting and the reason I like to cut than seal the paste to give it more time and compare.

Title: Re: Gouda Three - Smoky
Post by: Frodage on February 15, 2015, 01:31:23 AM

Thanks John. 8)

CheeseForum.org » Forum

CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: Frodage on February 05, 2015, 06:27:08 AM