Cotswold #1 was made a few days before #2 but remains in the ageing fridge as I think I might have oversalted it.
#2 turned out well and also pressed much better than #1 it's a learning experience! Anyway with #3 currently being pressed I decided to unwax #2 at the two month mark and go for a taste test. It unwaxed very well with no whey seeing out. Weight of whole cheese was 2KG from 18L of milk. Once opened up and tasted I vac packed the pieces and put it back in the cave.
Taste wise was good, a mild double Gloucester taste with a mild onion tang. I was conservative with the onions but feel it could easily take more. Back in the cave for another month and then I'll hand some out to neighbours!
...can you tell me more about the recipe? I've been looking for one for a double Gloucester.
Very nice looking cheese btw.
Nice looking cheese!
Quote from: pickles on September 25, 2020, 09:45:31 PM
...can you tell me more about the recipe? I've been looking for one for a double Gloucester.
Very nice looking cheese btw.
I used the Gavin Webber recipe. He has recipes for Cotswold and Double Gloucester in both his YouTube channel and his ebook.
Quote from: Marco on September 25, 2020, 10:36:51 PM
I used the Gavin Webber recipe. He has recipes for Cotswold and Double Gloucester in both his YouTube channel and his ebook.
Oh yes I've seen some of his videos. I'll hunt up the Cotswold and Gloucester recipes.
Here's a cheese for a great cheese, many thanks. :D
Thankyou! Can't resist showing off #3 too.
25L of milk produced 4kg of curds which dropped to 3.4kg after a 40 hour press at 70kg.
Splendid looking cheeses :). I enjoy watching Gavin's videos and will look these up.