Gouda 7/27. This one is a little more ..holey ? lol. I wasnt as aggressive with the pressing. I dont want to press all the goodness out of the curds. I also used a different culture. -- Real cheese nerd alert: from what I have read about gouda in the past, it actually used to have more holes than we are used to..but the process has changed now so its a little more accepting, this was also a cheese that used to go on the barn benches after the cows were out to pasture in summer.. probably make the FDA go into shock if they saw it now.. anyway, the last picture is my way of weighing down the brine, of course it needs to be rotated but at least its not exposed to the air..This is very similar to the whole Colby fiasco ;)
Posted on: Tue, 29 Jul 2014 01:50:12 +0000
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