The new born Gouda is ready for the brine... :)
Sweet looking cheese. Looking forward to the aging, slicing, & tasting. :D
-Boofer-
... it will be ready in 2 months time if everything works out... Can't wait... :P
Very nice looking cheese Danbo. How many liters did you start with and do you know how much it weighs? how long do you plan on brining it? I have an 8lb spiced Gouda in the cave.
John
Beautiful result!! As usual. AC4U! ;D
Thanks you guys. :)
I brined it for around 20 hours in a saturated brine. I flipped it at 10 hours.
Now it is drying and then I'm planning giving it a nice black coat of wax.
I used 24 liters of organic non-homogenized milk. Don't know the precise weight of the final cheese but it would be around 2,5 kgs I guess.
:) Danbo
... and John, we want a picture of your spiced gouda. :)
Hi Danbo here is the link to my first spiced gouda. The one in the cave is the 3rd make of this cheese.
https://cheeseforum.org/forum/index.php/topic,11449.15.html (https://cheeseforum.org/forum/index.php/topic,11449.15.html)
John
It looks really nice. :)
I hope that my gouda can compare...
The waiting is a bit hard...
Time to taste this gouda from November 5. 2016...
Really nice mild taste and the wax did it's job - no molds or any issues with moist etc.
The cheese is very elastic but not rubbery. There are some mechanical openings but mostly it's regular eyes produced by CO2.
I really think that I nailed it this time - I'm very happy! :)
What a great looking cheese!
Beautiful, Danbo! Have a cheese. :P
-Boofer-
Great job Danbo!! AC4U my friend! ;D
Beautiful! AC4U.
Thank you so much! :-)
By the way... Have you noticed that the top of the cheese have mechanical openings while the rest of the cheese only have regular CO2-eyes?
A gouda is (pre-)pressed under the whey and I think that the topmost curds must have been above the whey for a while resulting in air between the curds in the top.
:) Danbo
Beautiful cheese! AC4U. Interesting observation on the openings
Wow, beautiful cheese. Ac4u Danbo! Yum...
Thank you for the cheeses... :-)
looks wonderful Danbo AC4Y
You are a fantastic cheese maker!
Thank you so much John and Frodage4. It means a lot. :)
Frodage4: A lot of folks in here are making far more exciting cheeses than me. I still have cheeses that fail, weak curd, ageing problems etc. What I have learned is that I have to make just 3-5 different cheeses over and over to gain experience. When I started making cheeese I made a lot of different cheeses. The cheese learking curve is steep...
Donbo
That is what I have been preaching , a couple of cheeses over and over , even better if they are related , this way you see how the differences between the cheese comes from subtle recipe change.
That is some great advice, good stuff Gregore
Quote from: Gregore on January 11, 2017, 07:25:01 AM
Donbo
That is what I have been preaching , a couple of cheeses over and over , even better if they are related , this way you see how the differences between the cheese comes from subtle recipe change.
Great advice Gregore. That is exactly what I am doing when making Edam and Gouda. Right now refining the stir time, it is amazing how one step in the process can alter the texture of this cheese.
Another nice one Danbo! AC4U~
It true one small step changes everything
I made tomme and reblochon as my 2 , they both start very similar , but get aged different and have a different form factor in the mold.
Gregore: Absolutely!
Duntov: Thank you so much. :)