This is a raw Cow's Milk cheese, made from 20 Litres late March this year. It's about 2.2 Kg.
The base recipe is Gouda from Ricki Carroll's book Home Cheesemaking.
It has been modified by adding colour to half the batch (annatto) prior to mixing and hooping, and by adding propionibacterium shermanii and ageing in a warm environment to promote eyes.
After the cheese was hooped, pressed and brined, it was dried off for a fortnight in a frost free fridge, then vac packed. It was then aged for 7 months in my wardrobe at about 12 - 16C.
The eyes are small, probably from the bagging, but the texture is nicely elastic and the flavour is nutty and very intense, much stronger than you would expect from a Swiss style.
Wow, a big cheese for you. That looks and sounds amazing. I've not yet branched out into customizing recipes yet, but this Gouda Swiss hybrid is inspiring.
Really nice! You obviously put a lot of care and thought into it. I'm impressed! AC4U!
Nicely done. I love it when a plan comes together!
Outstanding effort, and a beautiful result!! Well done. AC4U!
That is a gorgeous cheese!!! It sounds divine tasting as well.
Fantastic
A Cheese for you!