CheeseForum.org » Forum

That's a nice looking Butterkase!  A cheese to you.  I've made a few Butterkase myself, and I agree that it is a good one.  I've played around with the make quite a bit and I don't think any two of my makes have really followed the same procedure.  I like your short pressing schedule of 5.5 hours.  I usually end up being quite lazy and press over night, but that increases the acidity of the cheese and influences the flavour and texture quite a bit.  Next one I make I'll go with a short press and see how that comes out. 

- Jeff

Thanks Jeff,
I really appreciate your comments. Recently I have started to check the PH during pressing. I've just made a Pepper Jack and found that the PH was just below 5 a couple of hours before the planned brining. I aimed for 5,2 so I brined right away...

How would you describe the taste?

It has a very mild and round taste. A good sandwich cheese.

The aftertaste is a little like butter (hense the name) and even though the taste is mild it fills the whole mouth. There are no sharp notes - just a smooth, mild and round taste. Maybe it's a bit like a young Danbo.

It's the perfect cheese if you are a little impatient as I am. One month of ripening and you have a cheese that is ready...

:-) Danbo

May have to make one of those.  Sounds great!

Jeff:
I just made a Gouda. I normally just press for 12 hours or over night but I decided to brine after 7,5 hours of pressing when the curd-PH was down to 5,14. I was surprised to discover this, as I actually used less starter than usual. I'm learning a lot using my PH-meter.
:-) Danbo

Hi Danbo,

I suspect a shorter pressing would help my gouda's as well.  Must do a washed curd cheese soon.

- Jeff

Maybe a silly question but what is the problem with pressing too long?

Not a silly question! :-)


The PH drops until the cheese is salted. If the cheese stays in the press for too long then the cheese can become to acidic and that affects the taste and texture. I meassure PH from time to time during pressing.


Not a problem with Cheddars where the curd is salted before pressing.


:-) Danbo

For my hard cheeses I've been avoiding testing pH because t leaves a hole in the cheese. Can you avoid this?
What are some downsides to cheese with a low pH?

AFAIK, usually crumbly, and acidic.

Although I believe crumbliness can also be caused by too high of a pH.

I have a PH-meter with a flat surface electrode - it's an Extech PH-100. I press it about 1-5 milimeters in, and it leaves only a small mark that with time gets less visible.

Some cheeses require lower end-PH-values but as a rule of thumb an end-PH at around 5,2 is usually good.

A cheese that is too acidic will usually be crumbly/brittle body and have a grainy mouthfeel, acid and bitter taste.

It's not a must to have a PH-meter. Skilled cheesemakers just have that special "gefühl"... What I don't have in experience, I have to compensate for with equipment though... ;-)

http://www.extech.com/instruments/product.asp?catid=69&prodid=430

:-) Danbo

Danbo,
Keep meaning to ask and keep forgetting-----how long can you store this type cheese----is it like a Colby? With a relatively short shelf life?
Qdog

Qdog: I wanted to ask the same question... I don't know...

Danbo----When I first looked into making this cheese----I found a recipe on The New England cheese site----they had a couple variations---one being the washed curd, like yours----so another question---it says to remove 50% of the whey and replace with same amount water-----how do you know what 50% is, with out measuring how much whey you have to start with? Lot of washed curd recipes use similar descriptions and it has confused me. How do you go about this?
Another question-----that recipe calls for Geotrichum--- did you use any? Didn't see any in your notes.
Their recipe----when it's all said and done says that it can be aged "EXTENSIVELY" at 42 degrees.I'd really like to know exactly what extensively means----wouldn't you?
Qdog