Got in a cheesemaking session today and decided to make a Gouda. I had the best cheesemaking session yet. The hardest part of this cheese was the washing but I kept my temps under control. I focused today on making sure I kept my times on track and overall it was a smooth day.
I met a local cheese maker recently who shared some process tips and the importance of Milk,time and temp control on keys to making good cheese. I feel like I learned a lot from him. I made this cheese with a low temp pasteurized non-homogenized Milk from a local dairy which I've never used before. The Milk curded up in 20 mins and was the most solid curd I've ever made yet.
In addition I bought a new cheese press last week from New England Cheesemaking. Wow what a difference as it surely beats weightlifting plates stacked on molds. Wife was happy nothing was banging or falling to the floor as well!!
Wonderful day. Happy cheesing all
Mike
Mike (or is that NCCheese? :)),
If I may be nosy ... where did you find the LTP milk, and how much did it cost? I would LOVE to find a source in the Triangle area.
Hi Andy!
I got the Milk at Whole Foods in Cary. Waverly Place. It's $6.99 a gallon. It's the best Milk I've ever used in my limited experience. Hope you can get some!
Mike or NCCheese if you must :P
Thanks, Mike! I think I foresee a trip to Cary in my near future ... it is an hour away from here, but then again, just about any shopping that goes beyond Food Lion and Walmart is at least 30 minutes away, so we often make trips up that way for shopping.
So this cheese is officially 6 weeks old this weekend. I am happy to say that while still young this is the best cheese I've ever made. It's moist tastes slightly sweet and not brittle and crumbly. I'll be aging at least half of this 2 lb make to see how it further develops. Now I'm excited to see how my other cheeses turn out.
Kudos, Mike. Have a cheese.
-Boofer-
Have a cheese! I know the feeling when a cheese just gies you that wonderful feeling... :)
A cheese for your excellent cheese Mike! Great job! ;D
Thank you Boofer Danbo and Al Lewis