I cracked open my first Derby last night, which was made back in June. It has a fantastic flavor - about like a medium cheddar. I was still experimenting with the proper amount of coloring, so its a bit on the pale side. When I took it out of the cave I let it sit on the kitchen counter long enough to warm up to room temp before I took the wax off and cut into it. There was water in the cheese! Not sure where it came from, but the texture of the cheese did not seem to be mushy - good and firm. Suppose it could have been condensation from the warming???
Well, the Derby is gone now, and I have to say it was the best cheese I’ve yet made. Even my wife, who is not real big on cheese, thought it was great. The water thing never showed up after the initial cutting, so I’m still in a quandary as to why it appeared But in any case, there will likely be a Derby made about once a month.
I have a Gouda that is a couple weeks past the minimum aging time. I’ve been restraining myself; but it may get opened next weekend. The next Gouda is ready for waxing - but I’ve had significant molding with the second one. I have a Swiss nearby and its never had any mold. There’s also a Montasio that’s unwaxed and its had only very moderate molding. Guess those little mold guys have a preference for Gouda too.
They do get around if the area is not wiped down real good, even recycling wax has its problems if u dont heat it real good to kill the mold, found that out.
Got into my Gouda last night, and I have to agree with you - its wonderful. Good solid texture, but a trifle dry. But for me, the Derby is still superior. Maybe because it has a sharper taste. Or maybe, as my Pennsylvania Dutch Grandmother would say, “I got a good scald on that one.”
