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Beautifully smooth knit. Sweet! Great rind technique...have a cheese.

It's important to be wringle free.

-Boofer-

I'm assuming you use a Kadova Mold Danbo.  What size is it?  I'm thinking of getting one.

Thanks Boofer. :-) I keep myself wrinkle free by ensuring that my body has exactly the same fat content as a good cheese. ;-)

Al: Nope... Just a regular gouda mould, an old style cheese cloth and a good technique when dressing the mould. Do you want me to shoot a video on how I do it?

By the way... I had to remove the wax because it was cracked a bit. I think that the two days of drying was too short. Now it is out drying a bit more before revaxing...

Quote from: Danbo on December 23, 2016, 07:02:12 PM
Thanks Boofer. :-) I keep myself wrinkle free by ensuring that my body has exactly the same fat content as a good cheese. ;-)

Al: Nope... Just a regular gouda mould, an old style cheese cloth and a good technique when dressing the mould. Do you want me to shoot a video on how I do it?

Sure!

OK, Al... Just give me half an hour to an hour or so... I have a gouda in the press right now and it is soon to be turned and redressed... I'll ask my wife to shoot a short video showing the technique. :-)


That said, I don't think that my technique is unique or anything - but it works for me...


:-) Danbo

Here is a short video showing how I dress a cheese mould...


It takes some time but the result usually is a very smooth cheese surface.


https://youtu.be/OLXpfAdx8CI


Enjoy.


  Danbo

Great video!  AC4U!  Two things.  Is that plyban, and what size mold is it?

The mould has a diameter of around 20 cm (8") and is good for 2.5 kg (5.5 lbs) goudas etc. I make 24 liter batches and I use it all the time.

It's not plyban - it's just a good old traditional loose-woven cotton cheesecloth. I have been using blue disposable plastic cheesecloth for some time but it is not flexible and strong enough and leaves marks.

It is important to distribute the cheesecloth evenly in the mould and to tighten it up good all the way around while gradually pressing down the follower. I know that it takes some time but the result is rewarding I think...

I machine wash my cheesecloths at 90C and airdry them. When i disinfect my tools prior to cheesemaking I soak the cloth in a StarSan solution and just before using it in the mould I flush the cloth with whey.

You need to find a cheesecloth that is not too fine-woven. Cheesecloth comes in grades distinguished by the number of threads per inch in each direction. I've spend hours finding the right grade.

Mine is a coarse grade #40 (9.5 x 8 threads per cm / 24 x 20 threads per inch) which in my opinion makes it perfect for moulds. I've attached a picture.

Here you can find a list of cheesecloth grades:
https://en.m.wikipedia.org/wiki/Cheesecloth

I've just undressed the cheese and transfered it to the brine (pictures below). First picture shows the cheese still with the cloth on, next image shows the cheese without cloth and third picture shows the cheese in the brine...

:-) Danbo

Nice video, Danbo. That's similar to how I do it, but a few differences:

• I do use a finer-mesh of cheese cloth (actually, butter muslin) - it seems to work for me.
• I'm using "plain" molds rather than the ones with the lovely curved ends.
• I use cheesecloths that are not quite that large, so instead of using a separate section of the cloth for the top, I fold right over -- not sure if that makes sense without a picture.
• Most important difference: I don't have the music playing the background.

In spite of the differences, the basic technique is the same - keep pulling until all the wrinkles are out!

I also use very fine butter muslin but have to find someone with a Gouda mold that large.  My supplier only has a small Gouda mold right now and I believe the one you are using is a large.  She doesn't even have the medium in stock.  Have to do a search.