I just opened my Gouda #2 and it is a-good-a! I used Caldwell's recipe, farm fresh Holstein and kazu culture. Target pH's were met. First sample at 3 months. I cannot believe the extremely beautiful flavor it has! I rewaxed half and tossed back in the cave, cuz it can only get better, right?
I wasn't expecting to see so many small holes, but kazu is a slight gas producer and my notes say that pressing time was reduced to meet the pressing pH, and I wrote that the curds may not be thoroughly knitted. They do seem to be knitted, but am wondering if pressing time was longer if the holes would be reduced in size/number. No matter, it still tastes great!
My next cheese to try will be Gouda #3, made with same recipe but with Jersey milk. It will be 3 months old in another month. If it's at least as good as #2, I could be totally happy making just Goudas for quite a while!
That is a beautiful looking cheese, so AC4U!!!
But you are right, Gouda does not typically have those kinds of gas bubbles in it. Looks more like a baby swiss from the pic. Anyway... would be interesting to hear how your next one comes out?
Thanks MacGruff. I will keep reporting on cheeses once they are out of the cave. That's one of the most valuable things I take from this forum...not just how the make went but how the cheese turns out at the end!
Just awesome Susan! Well done.
Hey Travis--Good to hear from you again. Awaiting to hear any more of your paneer adventures and/or great recipes you may have up your sleeve.
Sorry I'm late to see this...beautiful cheese, Susan. Have a cheese.
-Boofer-
A great outcome Susan. I haven't given away a cheese for a couple of years but that deserves one.
Thank you everyone. Boofer and John@PC, it's really great that you are back on the forum. I've read so many of your past posts, from years ago, that have been helpful to me on my cheesemaking journey. And now that you're back, I'm finally able to thank you "in person" for for all of your input. And give you more cheeses!
Thank you for your kind words, Susan.
Last year was a paradigm change for me. Among other things I moved my household. Now I'm looking for all my equipment. It's been too long since I enjoyed esrom (https://cheeseforum.org/forum/index.php/topic,9293.0.html) or a deliciously oozy taleggio (https://cheeseforum.org/forum/index.php/topic,15871.msg124468.html#msg124468). My local cheese counter doesn't offer these treats and if they did, I'd have to take out a loan to afford them. ::) ???
-Boofer-
Congratulations on your very nice cheese and another thumbs up! KAZU is my go to culture for Gouda as well.
Just as an aside, I have done the pressing in the form, under whey to try and eliminate mechanical holes. But I don't find much difference in pliability or flavor, so I don't usually bother with that step anymore.
I do often "pitch" the curd under the whey while draining, using a draining mat and hand pressure To make a solid mass of curd before transferring to the form.