Print Page - Alpine style Gouda finally getting the texture I have been aiming for.

Title: Alpine style Gouda finally getting the texture I have been aiming for.
Post by: 5ittingduck on December 29, 2018, 02:39:16 AM

I have struggled to get the correct smooth texture in my Gouda, they tend to be a bit crumbly.
This is a 3 month old Gouda with Propionibacterium Shermanii added which has been ageing at ambient room temperature in my wardrobe.
Texture is just what I had been aiming for.
Flavour is almost indistinguishable from a traditional Swiss cheese, which is fine by me.
I can't figure out why adding PS makes such a difference, but this is going to be my default recipe from now.

Title: Re: Alpine style Gouda finally getting the texture I have been aiming for.
Post by: 5ittingduck on December 29, 2018, 02:40:15 AM

This is the cheese just after it was cut. Mmmmmm, shiny eyes!

Title: Re: Alpine style Gouda finally getting the texture I have been aiming for.
Post by: Andrew Marshallsay on December 30, 2018, 05:59:21 AM

Congratulation! Isn't it lovely when things turn out the way you want?
The cheese looks lovely. Have one from me.

Title: Re: Alpine style Gouda finally getting the texture I have been aiming for.
Post by: TravisNTexas on December 30, 2018, 11:37:10 PM

Very nice!! ACFU

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: 5ittingduck on December 29, 2018, 02:39:16 AM