Cheese A Day: Gouda Gouda Gouda

Cheese Makers Forum FAQ Equipment part 1 Equipment part 2 History

Wednesday, May 20, 2009

Gouda Gouda Gouda

I'm still practicing gouda, but technique wise the main differences between this cheese and other mesophillic cheeses are:

Washed curd to remove lactose, so it doesn't ever get too sour
No cheddaring
No salt added to the curd before pressing, but an extended brining after it is removed from the press

I'm sure there are other considerations, but since I don't have a pH meter at the moment that is one benchmark I am not able to measure.

I know lots of people that absolutely love smoked gouda, and while this one won't end up smoked I do intend to cheat on the next one with liquid smoke in the brine. It would be great to cold smoke a loaf, but I currently don't have the ability to smoke anything at 90F.

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Cheese A Day by Jeremy Pickett is licensed under a Creative Commons Attribution-Noncommercial 3.0 United States License.
Based on a work at cheeseaday.blogspot.com.

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