I'm getting ready to try my first pressed cheese ...neophyte that I am. I was thinking that a farmer's or stirred-curd cheddar might be easiest because they don't involve an extra washing step or anything, but recent reading (here) says that cheddar is more sensitive to the pH at time of renneting, whey draining, and brining if I recall. I looked at Linuxboy's gouda recipe and it seems to help a lot since it tells you a specific amount, in quarts, of whey to drain and hot water to add when doing the curd wash for gouda ...which was what I was afraid of, e.g. how do I know what "half the whey" is in other recipes? So ...since gouda seems simple enough after all, my only other real question is how sensitive is gouda compared to cheddar to hitting the various pH markers as you make it? Do ALL cheeses vary a lot if you don't hit the pH markers in exactly the same way each time? Would you recommend GOUDA or a STIRRED-CURD CHEDDAR for a neophyte like me? Note that I have a new pH meter and have tried it out exactly once ...my coffee was at 104 F and had a pH of 5.3 ::)
Thx,
Brian
Hi Brian-it sounds like you are in the same fix as all new cheese makers. Which one to do next, LOVE THEM ALL! But the reality is it is probably best to stick with a single variety for a few makes, ironing out the mistakes and trying to understand what is going on at each step along the way. That way you will be better able to make adjustments along the way when you miss your marks. The stirred curd I would venture to guess would be a good jumping off spot for you. Pretty straight forward, fairly fast aging so you have something to look forward to a little sooner.
QuoteSo ...since gouda seems simple enough after all, my only other real question is how sensitive is gouda compared to cheddar to hitting the various pH markers as you make it?
Much less sensitive overall. That lactose wash both protects against post-acidification, and from a pH spike pre-drain. Keeping that in mind, they are different cheeses. Cheddar is more sensitive to drain pH and mill/salt pH. Gouda is more sensitive to rennet pH.
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Do ALL cheeses vary a lot if you don't hit the pH markers in exactly the same way each time?
Kind of. There is variability, but acidity is just part of the balance. You have to hit moisture (even more important than acidity in many cheeses), and temp targets as well.
QuoteWould you recommend GOUDA or a STIRRED-CURD CHEDDAR for a neophyte like me?
Gouda. Or tomme. Don't make cheddar or mozz until you have some understanding of what the curd is doing. You can screw up a gouda or a tomme pretty bad and still have a decent cheese.
Thanks, LB. I've pretty much decided that a Gouda will be the first pressed cheese that I make. I just picked up a 'slightly used' wine fridge and have my new Extech PH110 to play with ...I just need to put together a simple press and get some cheese mats and then I'm in business ...well, after a test run on the fridge to see how difficult temperature and humidity are to control ...oh yeah, got a Honeywell wireless thermo-hygrometer on the way too. Anyway, I think it'll still be a week or two before all stars are in alignment and I try a gouda...
Brian
PS: Thanks for the WA Cheese Guild web site too ...love seeing those pH markers!