I’m due to make cheese today - I make cheese every Tuesday and Friday - but I am a bit bored with making the same cheeses.  There are about 6 different cheeses I make, but I wanted something different.  So, it’s experimentation time!  At the moment, my two favs are Gouda and Colby.  Hence, a combination of the two seemed to be in order.  I’m going to follow the Gouda recipe with one exception.  I’ll use equal amounts of MM100 and MA11 cultures.  I expect it will yield a Gouda texture with a slightly enhanced flavor.  Any of you got some personalized recipes that you’d care to share?

Thought I’d give a progress report on this one.  It didn’t turn out as I expected it would.  Where my gouda always is a soft textured cheese, this turned out much more dense.  I can only imagine that the MA11 culture caused a drier, more compact curd after cooking.  So, should I do this cheese again, I’ll shorten the cook time from an hour to 45 minutes.  I’m going to age this at least 2 months and maybe 3, so it will be a while before I can evaluate it further.  I’ll try to remember to keep you posted.

Sure the temps were not higher then normal for it to be firmer?
Still think any cheese should be at least 3 months
Take pics