This is from the recipe on NEC, which seemed to pretty closely follow how I usually make a gouda style, so I just added the spices. I did steep the spices in a small portion of the milk to extract flavors, and to "pasteurize" the spices,because I am not really comfortable with just adding ingredients. So after steeping, I strained out the spices, and added the milk to the ripened volume of milk.
The cheese is lovely, with an herbal sort of flavor on top of the Gouda flavor, and a nice flexible paste.
Definitely worth doing again.
Lovely result. I can smell the juniper berry from SC :). Just sorry I didn't see this before I made my (plain Jane) Gouda two weeks ago. AC4U
Sorry, I just saw this. How did you know what spices to use? SWAG?
Sounds interesting. I've canned some fruits and veggies this season and those recipes used an array of spices & berries.
Have a cheese to spice things up. ;)
-Boofer-
Hey Boofer!
The recipe is from cheesemaking.com, and I happened to have all the spices it called for! So in they went!
I did enjoy it, and it was fun to do something different.