This was a delight to open tonight. This creamy Gouda tips the scales at just under 5 pounds. I followed the 200 Easy make with 2.75 gallons of warm fresh raw milk and 1.25 gallons of skimmed 1 day old raw milk. Very nice flavor and mouth feel. ;D
Nice looking gouda that worth a cheese!
Very nice looking gouda! Try keeping some of it to age out for a year. It will be excellant come Christmas.
- Jeff
Yummy! Looks tasty enough that aging any out could be a problem! :P
A two pound hunk has been sealed up and put away in the back of the cave. ;) There are some other promising makes coming along that should keep me distracted. O0 I would like to see if I can age a bit out to the point where there are those little 'crystalline' particles in the paste. We'll see.....
Quote from: Cloversmilker on March 07, 2012, 05:45:17 PM
A two pound hunk has been sealed up and put away in the back of the cave. ;) There are some other promising makes coming along that should keep me distracted. O0 I would like to see if I can age a bit out to the point where there are those little 'crystalline' particles in the paste. We'll see.....
I love love love that stage in a cheese. I have yet to refrain from eating til it gets to that stage though! Good goal.
When in the aging process do the crystalline particles appear?
It's dependent on water activity, but in our products usually by 9 months you can detect some crystals.
I was just going to say I like my Goudas best at the 8 to 9 month stage or the 2 year or more stage. Fresh they are just kind of blah.