Adventures in Cheesmaking

This all started out as a curiosity. Like most stuff we eat there is a rich history behind it. Centuries of experimentation. Cheese is just another example.

From the horse back tribes of the Asian Steppes to the Silk Road camel caravans to Romans Legions to European Monks to today, milk was a great source of nutrition but spoiled quickly and was heavy to transport.

The answer was cheese.

Sunday, October 16, 2011

Gouda with Sage

Gouda with Sage

Waxed and ready for aging

Gouda is one of the best "washed curd" cheeses. The concept of these semi hard and mild cheeses is that during the curd cooking, whey is removed and replaced with hot water. Thne water both contributes the gentle increases in temperature that is idea for progress whey release from the curds and lactose and lactic acid is washed from the curds. The result is a mild cheese that gradually increases in taste with age.

Various versions have fat levels that range from 2.5% fate in the initial milk (half way between 2% and full cream). For this one I am using full cream organic pasteurized milk.

I want the minty and peppery tast of sage but not the over the top green veins of a Sage Darby. To achieve this I am going to use dried and powdered sage mixed into a slurry and drizzled through the curd - we will see.......

1 gallon milk
20 drops Calcium Chloride solution in 1/4 cup water
1/8 teaspoon of Mesophilic Culture
20 drops double strength Rennet in 1/4 cup water
6 cups water at 130F


Heat milk to 90 F
Add calcium Chloride
Add Mesophilic Starter and mature for 45 minutes
Add Rennet mix for 3 minutes and mature for 45 minutes
Cut curds to 1/2 inch
Heal Curds for 5 minutes
Gently mix for 5 minutes
Drain 2 cups of whey and replace with 2 cups of 130F water and stir for 5 minutes
Drain 2 cups of whey and replace with 2 cups of 130 F water and stir for 10 minutes
Drain 2 cups of whey and replace with 2 cups of 130 F water and stir for 30 minutes
Settle for 5 minutes and drain whey into cloth
Crack and vein with sage
Hand and drain at room temperature for 60 minutes
Place in cloth lined form and press for 10 minutes 1 lbs
Unwrap flip and replace and press for 10 minutes at 2 lbs
Unwrap and flip and replace and press for 3 hours at 5 lbs
Unwrap and place in 20% brine for 3 hours
Dry and rub surface with salt
Dry at 55F for 3 days
Wax and age at 50-55 F for 2-6 months

Cut the curds then let then "heal" for 5 minutes

Remove 1/3 of the Whey and replace with 130 F hot water  to wash the curds - repeat three times

Drain the curds, add sage and hang to drain


Flip and repeat

My home made press - remember water is 8 lbs per gallon so you can calculate the weight

After pressing and 3 hours in a salt brine - all surfaces rubbed with salt and read for 3-5 days at 55F to dry

After one week of drying, prep for wax. Melt wax

Dip in the wax

Rotate 1/4 turn and redip and continue until coated

Completed and ready for aging at 50 F for 60 days min

No comments:

Post a Comment