…in a hotel room!
We went to a cheese making class during a visit in Zuidschermer to a Dutch dairy farm called Zeilzicht.
The instructions are a little confusing, but it seems to be a dry brine for three days. We were given sheets of paper to re-wrap daily for three days, perhaps because we were traveling.
I’m thinking the label says cows milk and maybe raw, in addition to numbers to “our” chesses.
This one uses a brine to make Gouda.
Gouda is a remarkable cheese that can be mild and creamy, when young, or caramel colored with texture similar to Parma, when aged for longer periods. Gouda originated in the south of Holland in the town of the same name but is today...
Price: USD 0.00
There was a
lot of draining the first day, much less today.
Does anyone have experience with anything like this? Should it be left open, or covered.
Oh for crying out loud . Living the dream . Making cheese. At a Dutch dairy farm . What’s the Dutch word for beautiful ?
This is so beyond awesome.
beautiful, nice, pretty, fine, handsome, fair
beautiful, fine, handsome, sightly
clean, beautiful, fair, fine, pure, handsome
And it is!
So envious here. never made either style, but I’ve made cheese. I always cover mine with cheese cloth.
What we made, mostly rubbing with salt over two weeks, then keeping at fourty degrees F for two sweeks.
Two weeks at forty might be the ninetenth day.
What we made, at about four weeks
What we bought
“This Cheese is for turning”- Rennet and Rind
Cheese ripening, alternatively cheese maturation or affinage, is a process in cheesemaking. It is responsible for the distinct flavour of cheese, and through the modification of "ripening agents", determines the features that define many different varieties of cheeses, such as taste, texture, and body. The process is "characterized by a series of complex physical, chemical and microbiological changes" that incorporates the agents of "bacteria and enzymes of the milk, lactic culture, renne Chees...
I want a cheese cave!
Too much information. I think I will cut the cheese shortly. I believe that will
be three weeks.
You’re a motivator. I have some kashkaval starter that I got months ago. It’s getting used this weekend.
I’m trying to figure out the pros and cons of a rind.
That powdery, funky stuff on the outside of your cheese is called a rind and it’s basically the cheese’s skin. Cheese rinds form during the aging process and there are three types: bloomy, washed, and natural rinds.
Cheese Forum-Aging Gouda
Cheese Forum-This article is to record the artisan and modern methods of making washed curd type cheeses such as Gouda & Edam
“After pressing they are brine-salted to halt acidification and then historically aged unwaxed”
After a minimum 25 days of ripening, historically a wax coating (yellow or white for Gouda, red or black for Edam) was applied to Gouda-type cheese to protect the cheese during transport against microbial growth and weight loss due to moisture evaporation."
After reading all day, I decided to cut one!
quite pleased with myself!
It’s fascinating! It tastes like a “young” Gouda, and made a great grilled cheese sandwich.