Thursday, October 30, 2008
Late July/ beginning August I made my first Goudas, shown above at about two months old. Underneath is a picture of the cut cheese at three months and it shows lots of holes. Now a Gouda might have a few holes, but this many holes is not typical. The taste, as well as the odor are not typical Gouda.
I suspect, and some professional cheese makers I consulted concur, that the milk I used contained gas forming bacteria. These organisms, called Clostridium tyrobutyricum, can be in the milk when cows are fed fermented food such as silage. As far as I know, the cows I got the milk from weren't fed this, they were out on pasture. The farmer does feed them some corn during milking time and most likely some of this might have been fermented.
Before cutting the cheese, I already had a suspicion that there might be holes in the cheese. The wheel in the picture above looks swollen which is a sign of gas formation.
Although these cheeses taste nothing like Gouda, they are rather tasteful. One cheese maker mentioned Tilsit as a comparable cheese. The cheese is sharp and pungent, it reminds myself of some trappist cheeses I have had.
Wednesday, October 29, 2008
Sunday, October 26, 2008
The temperature in my cheese aging cave in Brooklyn has slowly gone down over the last few weeks. Recently it reached 55 F (12 C). Cool enough to move my cheese back in from upstate. It has become too cold and too dry there anyway.
So here they are. In the next few days, time allowing, I will post some more updates of which some are long overdue.