An update about my first baby gouda’s made with the “Baby Gouda recipe” I posted in the recipe section:
Ok, I intended to keep them longer, but what can you do when you want to give one as a present for a 45 year wedding anniversary? You have to taste the other one so you know what you’re giving away…
Following the recipe I added KNO3 and the cheese has good structure with some small eyes spread over the surface. Very good fresh smell. I only pressed it for a short time with only 4 times the weight of the cheese, but I think thanks to the Kadova moulds I’m using, after pressing they had a nicely closed surface.
Well, that surface turned out to form a nice thin and flexible rind. Cheese is still young but with a very nice and spicy taste, due to the “greek herbs” I used.
I’m afraid that the 1 lbs cheese that is still left in the cave is already spoken for, but I hope to make a new batch following this recipe next weekend, probably with cummin or mustard seed and I hope to age these longer to see how they mature.
