It has come to my attention that no report was ever released on our latest adventures in cheesology. We embarked on our first Gouda a few weeks back and we are, of course, calling it "It's all Gouda".
Gouda is a hard cheese and requires a pretty standard pressing schedule. Our favorite was the 40 pound press, where we got to use some of our lesser-used weighty things. Finally some use for my 25 pound dumb bells, our forest ecology book, and the bird ID book! For the 50 pounder we balance a tiny chair on top and make Mama sit on it (No photographic eveidence available, you'll just have to believe me).
Here's the cheese, post-press.
Gouda is similar to our parmesan in that it is the only other cheese we've made that requires a brine. The brine is supposed to be cooled to room temp from boiling, so that's what the ice was for.
All we have left is the aging, which takes about 3-6 months. We're going to age one round for 3 and one round for 6. Already almost have one month in!
Mmmmmm....Cheese!
4 comments:
In reference to the post-press pic, is that also the post cheese cutting pic? 'Cause it looks like someone cut the cheese.
it looks like it is going to be yummy! love mom
I regret that I did not reference the cutting of the cheese. As you might suspect, Andy, it was Jessie who cut the cheese.
There was never a doubt.
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