DUTCH GOUDA.

Recipes and techniques for hard cheese.

DUTCH GOUDA.

Postby Rik vonTrense » Sat May 06, 2006 10:01 am

DUTCH GOUDA.

Gouda is a cheese of Dutch origins and is a washed curd cheese.
It has a smooth texture and a tangy taste. It looks very distinctive
When covered in red wax and this cheese. If you can find a gouda
mould anywhere to make the traditional shape it's better.


10 Minutes. (Yougurt and buttermilk starter)

Warm two gallons of whole milk to 90F.
Add mesophilic starter culture and mix thoroughly.

1 hour 15 mins

add one teaspoon of rennet in cool water and gently stir
into milk for 1 minute and top stir for 3 minutes.
Cover and leave the milk to set for one hour.
Using a curd knife and ladle (big flat slotted spoon) cut the
Curds into half inch cubes and treat the curd very gently.

2 hours 15 mins

Raise the temperature to 100F during the next 30 mins no
faster that 2 degrees every 5 mins stir the curd continuously
being very gentle. Do not break the curds.

Continue to stir the curd for the next 30 mins keeping the temp at 100F
At ten minute intervals remove 8 cups of whey from the pot and replace it with 8 cups of water at 100F.

This should be done three times. Diluting the whey gives the cheese
it�s smooth texture.

Pour off the whey and allow the curd to matt into a lump in the pot.

5 hours 55 mins.

Line a 2lb cheese mould with a cheesecloth and add the curd breaking as little as possible.
Place the follower and press at 20lbs for 20 mins.
Invert the mould and press at 30lbs for 20 mins.
Invert the mould and press at and press at 40lbs for 3 hours.
Remove from the press.

8 hours 55 mins.

Make a 20% brine solution by mixing 1.25 lbs of coarse salt in
half a gallon of cold water that�s about 3 cups of salt.
Float the cheese in this brine bath for three hours
making sure the container is non corrosive.

DRYING

Remove the cheese from the brine and pat dry with paper
towels or clean cheese cloth.

Turn onto a cheese board or mat and air dry for three weeks
at 50F. Turn the cheese daily and remove any mold during this
time with a vinegar rag.

WAXING

After drying the cheese may be waxed but is not essential.
Gouda may be aged for several months before being eaten
and should be stored at 50F with 85 RH and turned several
time per week.
Any mold groweth can be removed with a vinegar rag.

Variations Caraway Gouda. Jalepeno Pepper Gouda.


.This is a Gouda made from 2 gals whole milk and one pint double cream.

Just out of the press @ 40lbs for 3 hours and brine bath for 3 hours.

Image



Weight of the cheese is 3lbs 5.5ozs.



.
Last edited by Rik vonTrense on Sat May 20, 2006 5:38 pm, edited 2 times in total.
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Postby jenny_haddow » Sun May 07, 2006 7:07 am

When it comes to waxing, and I'm a very long way off that, there must be a knack to it. For future reference, what's the best way to do it to cover all the cheese and not yourself and the surrounding area?

Cheers

Jen
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Postby Rik vonTrense » Sun May 07, 2006 8:24 am

Most people paint it on with a 2" new paint brush. You can give it about five coats. Secret is not having the wax too hot keep it just over the melting point.

Myself I dip them.......but you have to be careful.

Small cheeses you can hold on a fork and paint all over and when it has cooled remove the fork and paint it over the holes.

They also sell a black emulsion type covering but I tried it once and never got on with it.

The wax is expensive and don't be tempted to use parafin wax only the proper cheese wax. It comes in colours Red, Green, Yellow and Black.


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Postby jpj » Sun May 07, 2006 8:45 pm

and translucent, which is good to use if you're smoking any cheese, as you get a nice colour coming through. i've found that 5k of cheese takes about half a kilo of wax if coated 2 or 3 times.
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Postby Wohoki » Mon May 08, 2006 6:48 am

How well does the smoke penatrate the wax? I'd of thought it would block it.
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Postby jenny_haddow » Mon May 08, 2006 7:23 am

Would you smoke the cheese first and then wax it?

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Postby jpj » Tue May 09, 2006 7:32 am

erm yes you smoke the cheese prior to waxing :-)
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Postby Wohoki » Tue May 09, 2006 7:33 am

Obvious really :oops:
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Postby Rik vonTrense » Fri May 12, 2006 8:25 am

Well my Gouda is only a week old and it has been air drying in my fridge for a couple of days now and the fan driven air seems to agree with it.

It has barreled slightly in it's shape and is very firm and dry to the touch and looks almost ready to eat. There is some Gouda slices in the other fridge that the klids take for their packed lunches and the colour and smell are almost the same.

It does have a very firm smooth outside though and it feels like this goes right through the cheese.

I have half a bottle of one of my ten year old country wines open as Tains Mother was here last weekend and dcided to try some after finishing her bottle of Chardonnay, she got through half a bottle before she had to be put to bed.

I think I will start to wash the rind daily in this and see how it goes.


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Postby Michelle » Sun May 14, 2006 7:43 pm

Rik vonTrense wrote:Well my Gouda is only a week old and it has been air drying in my fridge for a couple of days now and the fan driven air seems to agree with it.

It has barreled slightly in it's shape and is very firm and dry to the touch and looks almost ready to eat. There is some Gouda slices in the other fridge that the klids take for their packed lunches and the colour and smell are almost the same.

It does have a very firm smooth outside though and it feels like this goes right through the cheese.

I think I will start to wash the rind daily in this and see how it goes.


.


Good day Rik! I must say that this cheese making forum is like a soap opera,I must tune in to see what happens next! lol Could you post another picture to see how your Gouda is coming along? I was also wondering if you posted a diagram to make a Dutch style cheese press a couple of weeks ago?I cant seem to find it again,then again I may have saw the diagram elsewhere?I was wondering where I would find the mat with a drain spout?Best wishes!

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Postby Rik vonTrense » Sat May 20, 2006 5:44 pm

Michelle........
they sell a small cutting board in Tesco for �1.97....that has a draining side with a spout as in my pics.

will post up when my computer is repaired......


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Postby Paul Kribs » Sat May 20, 2006 6:00 pm

Rik

Don't think they have tescos in Canada..

Regards, Paul Kribs
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Postby Oddley » Sat May 20, 2006 7:09 pm

Georgie did you ever find the cheese press if not, it's at the link below.

http://forum.sausagemaking.org/viewtopic.php?t=1549
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Postby Michelle » Sun May 21, 2006 8:52 am

Oddley wrote:Georgie did you ever find the cheese press if not, it's at the link below.

http://forum.sausagemaking.org/viewtopic.php?t=1549


Hello Oddley! Thank you for that link.Funny enough I bought the same Dutch style cheese press posted in that link last week from an American fella on ebay.I cant wait for it to arrive!

Paul,your memory serves you right!We don't have Tescos in Canada.I wonder if Safeway might carry that type of mat?I will have to go check on that tomorrow.

Rik,does the mat have a company name stamped on the bottom?Maybe I could buy some straight from the company that makes them? :?: The fella I bought the cheese press off of would not tell me who makes the mat or what they were made for or where to buy them.He said he doesnt want to take the chance of having competition selling cheese presses on Ebay! Now I feel like making some to sell on Ebay! lol

As always fellas I greatly enjoy and appreciate your time!

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Postby jenny_haddow » Sun May 21, 2006 8:45 pm

Hi Michelle,

If you have the same size dutch cheese press as I have, you will probably find the draining mat (which is a chopping board with a pouring lip at one end) is too wide to fit it anyway, so measure before you buy. I improvised with a sheet of craft plastic which I scored and bent into shape. It worked fine. You will also need to secure the press so it wont tip over when the weights are put on the arm, I tied it to a hook in the wall. It's a good little press though once you get it up and running.

Cheers

Jen
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