Gouda 5
Posted: 13 February 2009 11:23 AM   [ Ignore ]
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Did a Gouda yesterday and brined it this morning. Looks like it worked perfectly, it has a rubbery feel to it. I was a bit messy with the cloth so thats parked the surface smile

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The Cheese Hole

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Posted: 13 February 2009 04:54 PM   [ Ignore ]   [ # 1 ]
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Great.  Nothing like a really good Gouda!  It looks rather wide for its height.  Is that a 2 lb cheese in a 6” mold?

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Rich

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Posted: 13 February 2009 09:17 PM   [ Ignore ]   [ # 2 ]
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8” 2Kg smile gonna be a pain to wait 3 months.

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Posted: 13 February 2009 10:29 PM   [ Ignore ]   [ # 3 ]
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you wont notice the surface after you eat it LOL

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narelle from aus smile

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Posted: 14 February 2009 03:58 AM   [ Ignore ]   [ # 4 ]
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OK, info for the great pressure debate:  How much pressing pressure did you use for your 8” wheel?

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Posted: 14 February 2009 11:48 AM   [ Ignore ]   [ # 5 ]
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Actually its 9” ( I just measured it LOL) Approx 35Lb.

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Posted: 14 February 2009 12:01 PM   [ Ignore ]   [ # 6 ]
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Surely you don’t mean 35 lbs????

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Posted: 14 February 2009 12:09 PM   [ Ignore ]   [ # 7 ]
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LOL, yes thats all I could pile up, I am considering getting some heavier dumbbells. I dont thingk it realy takes much pressure when the curds are hot, they were 100F and the surface has no cracks, its solid, just the cloth creases, so it did nit perfectly.

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Posted: 14 February 2009 12:34 PM   [ Ignore ]   [ # 8 ]
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OK, I get it.  You PRESSED at 35 lbs.  I was thinking the cheese was 9” around and weighed 35 lbs.

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Posted: 14 February 2009 12:39 PM   [ Ignore ]   [ # 9 ]
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LOL, that would be great but sadly I dont have the room LOL smile

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