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1st Derby
Posted: 28 September 2008 07:19 AM   [ Ignore ]
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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???

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Posted: 28 September 2008 03:10 PM   [ Ignore ]   [ # 1 ]
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traped water from the pressing, maybe too fast a press so it could not escape.

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The Cheese Hole

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Posted: 06 October 2008 04:56 AM   [ Ignore ]   [ # 2 ]
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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.

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Posted: 06 October 2008 09:58 AM   [ Ignore ]   [ # 3 ]
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Congrats. Mine was dry, but got eaten up.

Now my gouda…THAT’S what I’m talkin’ about!

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Posted: 07 October 2008 03:02 AM   [ Ignore ]   [ # 4 ]
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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.

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Posted: 07 October 2008 10:43 AM   [ Ignore ]   [ # 5 ]
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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.

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Posted: 14 October 2008 06:16 PM   [ Ignore ]   [ # 6 ]
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Talking Seagull - 06 October 2008 02:58 PM

Congrats. Mine was dry, but got eaten up.

Now my gouda…THAT’S what I’m talkin’ about!

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.”

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Posted: 14 October 2008 06:35 PM   [ Ignore ]   [ # 7 ]
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I have a smoked Gouda I’m getting into this weekend.  Can’t wait to see how it tastes.

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Posted: 15 October 2008 03:01 AM   [ Ignore ]   [ # 8 ]
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A friend has a smoker, and I’ve thought about trying a smoked cheese.  But as I understand it, the smoke needs to be cool.  Is that the way you did it?

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Posted: 15 October 2008 06:19 AM   [ Ignore ]   [ # 9 ]
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Rich:

No, I used liquid smoke.  I’ve done it before, and it’s really good.  I use three or four teaspoons per two-gallon batch.

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Posted: 15 October 2008 09:54 AM   [ Ignore ]   [ # 10 ]
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Ive used liquid smoke before as well, found i had to add more then normal, taste was very suttle.

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Posted: 28 November 2008 06:22 AM   [ Ignore ]   [ # 11 ]
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sorry jeanne
    this is a couple of months late but i have been thinking of using liquid smoke in one of my cheeses at what stage do you put it in smile

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Posted: 28 November 2008 06:26 AM   [ Ignore ]   [ # 12 ]
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hi rich
    where did you get the derby cheese recipe

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Posted: 28 November 2008 07:50 AM   [ Ignore ]   [ # 13 ]
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narelle - 28 November 2008 12:26 PM

hi rich
    where did you get the derby cheese recipe

Its in Ricki Carroll’s book.  If you don’t have it, I can send it.

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Posted: 28 November 2008 10:16 AM   [ Ignore ]   [ # 14 ]
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I put in right at the stage of adding the ingredients.

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Posted: 28 November 2008 11:27 PM   [ Ignore ]   [ # 15 ]
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yes i have the book must have missed that one looks like new glasses for chrissy cheese

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