I was lucky to get a cheese trier from Santa this Christmas and had to test it right away.
I took a sample from a 6 week gouda. It is somewhere between what the Dutch calls a "young gouda" and "young matured gouda".
It was very mild but had a nice round sweet flavor. I decided that it was time for a nice breakfast. :)
I realized, too late, that I should have put a cheese trier on my Christmas list. :(
But the Gouda looks mighty good! AC4U!
Cheese Trier looks great. The Gouda looks delicious AC4U. Will you age the rest of the wheel longer or consuming the rest soon
Nice job Danbo AC4Y
Thank you! :)
I will not be ageing this longer...
I brought the cheese to a family christmas lunch yesterday and they loved it - there is only a tiny bit left... ;D
Luckily I have similar goudas in the cave that will be aged longer.
:) Danbo
Nice one Danbo!
Question: Is there a pressure difference in a Gouda recipe vs an Aged Gouda Recipe? It just seems like there must be from the moist texture of a young vs the almost parmesan-like texture of a 3 to 5 year Gouda.
If so, do you have a good recipe?
Sam
When I press my gouda only a small amount of whey is expelled. If I wanted a drier cheese for longer ageing I would increase the weight and pressing time but first of all I would stir a bit longer to make the curds expel more whey before pressing.
I have good experience with this recipe: https://www.cheesemaking.com/Gouda.html (https://www.cheesemaking.com/Gouda.html)
:) Danbo