I have made some more Goudas. Here are a few images of the process. I added some thermophilic starter to this batch. We'll what this will do to the taste.
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cheese making adventures in Brooklyn, NY
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- Alpine Style (17)
- Animals (5)
- Ash Coated Cheese (6)
- Ayshire (2)
- Bloomy Rind (9)
- Blue Cheese (21)
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- Brooklyn Sidewalk Cave (8)
- Chaource Style (10)
- Cheese Cave (25)
- Cheese Vat (5)
- Coolbot (3)
- Cooling (2)
- creamery (8)
- Crottin (2)
- Defects (6)
- Epoisses (12)
- Equipment (13)
- Goat Cheese (18)
- Gouda (12)
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- Lactic Type Cheese (37)
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- Smear Rind Cheese (17)
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- The Beginning (7)
- Tomme (29)
- Tools (3)
- Training (1)
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- Triple Cream (1)
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- Whey (2)
- Workshop (1)
Recources
- Peter Dixon Master Cheese Maker
- Glengarry Cheesemaking Supplies
- Dairy Connection Cheesemaking Supplies
- Danlac Cheesemaking Supplies
- New England Cheesemaking Supplies
- The Cheesemaker Cheesemaking Supplies
- Smalldairy.com
- Danisco Cheese Cultures
- Frankhauser's Cheese Page
- Universtity of Guelph
- Van Zijll Cheesemaking Equipment NL
- C van 't Riet Dairy Technology USA
- C van 't Riet Cheesemaking Equipment NL
- Jongia Cheesemaking Equipment UK
- Kleen-Flo Cheesemaking Equipment
- Qualtech Cheesemaking Equipment CA
- Van Den Heuvel Cheesemaking Equipment NL
- Coolbot, The Cold Miracle
- International Machinery Exchange
- Fromagex Cheesemaking Equipment CA
- Alliance Pastorale Cheesemaking Equipment FR
- Coquard Cheesemaking Equipment FR
- Servi Doryl Cheesemaking Equipment FR
- Pouprix Cheesemaking Equipment FR
- Winkler Cheesemaking Equipment CH
- Kalt Maschinenbau GE
- Cheese by Hand
About Me
- Yaldwyn
- I have been making cheese since early 2008 in my kitchen in Brooklyn, NY. I started without any intentions. The cheeses turned out pretty good and soon friends encourage me to start a business. I did a little research and concluded that the market could bear another artisanal cheesemaker. I am now in the process of building a small creamery in Walton, NY. I hope to be certified and legal in early 2011.
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