DUTCH GOUDA.

Recipes and techniques for hard cheese.

Postby Michelle » Sun May 21, 2006 9:45 pm

Thank you for the tips Jen! I still have to get my hands on some weights, garage sales should result in finding a good deal on some.I should order some rennet and a few airing mats then I should be ready to start making cheese!Thank you again Jen for your advice!

Michelle
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Postby Rik vonTrense » Mon May 22, 2006 5:15 am

Here is me little barrel shaped Gouda.

It looks and smells very much Gouda and I think I may open it to see how it is.

It seemed to go a bit out of focus when I shrunk it on PP9 but you can still see the shape.


.Image

The kids will eat it on toast or Pizza.

It weighs three and a half pounds of solid cheese.


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Postby Rik vonTrense » Tue May 23, 2006 7:19 pm

This is the Gouda waxed ready for maturing for the next three months.

It has been triple dipped in molten wax at around 120F the wax must not be too hot otherwise it will melt the cheese. It is best to have the cheese in the fridge for a few hours before dipping as this makes it cool quicker. and if you keep the wax temperature down there is no risk of burning yourself with hot wax.


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Postby Wohoki » Tue May 23, 2006 7:50 pm

Inspirational!
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Postby jenny_haddow » Tue May 23, 2006 8:58 pm

Rik, it looks like a painting by a Dutch master. As I've said before, you're too clever for words, goodness knows what you'll be like when you get your new knees!

Seriously, it's just beautiful.

Jen
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Postby Rik vonTrense » Thu Jun 01, 2006 6:15 pm

This is my new Gouda...........I am getting to quite liking making these Dutch cheeses I thin I will go for an Edam next.

This one is a three gallon with added 2 pints of cream in it's third day and drying out for a couple of weeks until I wax it.....


Image


been messing with my camera as someone borrowed it and altered all the settings.
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Postby Wohoki » Thu Jun 01, 2006 6:39 pm

Rik, your staging is great. I used to take photo's for a bit of beer money, and I take my hat off....
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Postby Rik vonTrense » Fri Jun 02, 2006 4:50 am

Wohoki.....nice of you to say so and for Jen to comment....

never studied anything to do with photography so it's probably all the cookery books I have read over the years...........it rubs off.


.[/code]
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Postby Wohoki » Fri Jun 02, 2006 8:44 am

You missed a career mate. You, Lord Litchfield and David Bailey, sucking down champagne and caviar on St Kits, swapping techniques and tips..........
Last edited by Wohoki on Fri Jun 02, 2006 9:56 am, edited 1 time in total.
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Postby jenny_haddow » Fri Jun 02, 2006 9:55 am

I'm going to have a go at the Gouda next, but I'll wait till I get back from France. Bit much to ask the neighbours to feed the cat, water the plants and look out for the cheeses.

I notice they sell dedicated gouda moulds, what's the difference?

Jen
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Postby saucisson » Fri Jun 02, 2006 12:15 pm

The bottom of the mould, and presumably the lid too, is rounded off at the edges to get a rounded edge to the cheese rather than a sharp 90 degree square edge.

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Postby Rik vonTrense » Fri Jun 02, 2006 1:45 pm

I think they are made out of ceramic they do sell them on the net.
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Postby saucisson » Fri Jun 02, 2006 2:33 pm

I think the authentic ones are ceramic but you can get them in plastic too, Ascotts do both.
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Postby Ken D » Mon Aug 21, 2006 4:11 am

Hio, Michelle.........here's a Canadian supplier, back east.....Unsure of there's anyone in BC. I'll keep checking.
Best, KD
http://tinyurl.com/zqh4z
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Postby Michelle » Tue Aug 22, 2006 3:38 am

Hello fellow B.C'er! Thank you sooo much for that link Ken,I put it in my favorites because I am sure I will be visiting that website alot!I greatly appreciate your time!

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