This weekend, I am going to attempt a gouda.  The recipe says “air dry” for three weeks.  Is this room temperature or in-the-crisper type drying?

Question two:  Is uniodized pickling and canning salt okay to use in place of cheese salt?  The box says “pure salt, nothing added”.

Thanks

- Jeanne Ring -

Answer 4 question 1:
Air dry it, three weeks doesn’t mean real three weeks, you should dry it until it dry to touch for two to three days in room temp (arround 20c)
then put it ur fridge, for two to three weeks, (do not forget to wipe it with the salt solution every other day) then wax it.

Answer 4 Question two:  Yes that is the cheese salt

good luck

I use pickling and sea salt, works fine.

Not meaning to rob JRing’s post…but I’ve been using kosher…too coarse?

the coarse salt I use for brine, the fine salt I use to coat the wheel.

the mean issue is not to be idoized

Thanks to all that replied.  I can now make my gouda with confidence.

Upload some to us when it’s ready!

Sometimes work gets in the way of play, and I have yet been able to make the gouda.  Hopefully, within the next two or three weeks I’ll find the time. 

We have in the last couple of weeks opened both a farmhouse cheddar and a colby.  The cheddar, after aging about six weeks, was a little drier and more crumbly than I had anticipated, but had a good flavor.  The colby was heavenly!  It aged two months.  It was smooth and had a delicious nutty flavor.  I only wish I had another one or two aging!

three questions:

1- What is the difference between Gouda and Cloby? 
2- Why Gouda and Cloby dont age more than three months?
3- What is the difference between Mild Cheddar, medium, strong, tasty, sharp, and mature ? any change during making process which gives u those taste and grades?

regards

Nabil:

I don’t know the answers to your questions, but hopefully someone will fill both of us in.

With cheddar its just age, from 3 months to 3 years, thats what gives dif tastes, then their may be dif tempt to get the dif flavors.(86 for traditional and 90 for farmhouse) so u would have to read up on the specific ones to see whats required.
I thingk any cheese will change in taste pending the time and if its a live culture inside.
Colby is a washed cheddar ( from Wisconsin)86f,Gouda 90F higher water content and diff process.

Does anyone have any experience using liquid smoke to make smoked gouda, or any other smoke-flavored cheese?

I added some to mine, gave a slight smoky taste, added just a little because I didnt know how much it would influence the cheese.

I’ll have to try the liquid smoke idea! I love the flavor of a slightly smoked cheese. I tried some in a smoker one time, but it got too hot and melted :-(

Now that it is “winter” again, I’ll be back to cheesemaking soon!

Do you remember how much you added?