Cracked open my first wheel of Gouda last night. Aged it for 3 months and couldn’t wait any longer. Turned out great for my first attempt. It has a mild Gouda flavor and a nice texture. I pressed 2 wheels from this batch of curds so I’m going to hold the second wheel back for another 2 or 3 months and see if I can get a bit stronger flavor. I followed the recipe in Ricki C’s book. I’ll try to get some pics posted soon….

Sounds great! does it melt ?

I’m not sure. I’ll find out this weekend. I’m firing up the panini press and making some panini’s. I’m planning on using some of the Gouda on them. Is the melting a characteristic to look for in Gouda?

Its that PH thingy were talking about, if the cheese congealed properly (the right PH) then it will melt, if not it acid dominant.

I’ll have to report back on it. I purchased my PH checker just after I made this Gouda so I went strictly on the timing in the recipe. I’m curious to see what happens. Is the melt test good for most all cheeses?

Iowa cheese maker - 16 July 2008 09:29 PM

I’ll have to report back on it. I purchased my PH checker just after I made this Gouda so I went strictly on the timing in the recipe. I’m curious to see what happens. Is the melt test good for most all cheeses?

I’m curious to know about the melt test too.  I’ve made some gouda a couple of weeks ago for the first time and i so desparately want to check it but i can’t until mid september. :0

they used to heat up a nail and apply it to the curds, if it melted then the PH was right

My first Gouda is almost a month old, so I’m waiting for a while myself.  I’m pretty anxious too.  For you new guys I recommend making a Manchego Fresco.  Its easy to make and you can start eating it in as little as a week.  Recipe is in Rikki’s book.

the final pH of cheese is lower than than 4.9 or above 5.4 the cheese will not melt.

Besides trying to melt the cheese, what’s the best way to test PH after the cheese has aged? Would placing the electrode directly on the cheese work, or do you need to liquify the cheese somehow?

if the ph meter can specifically do that then yes other wise the general meters cannot, need to be pliable. The hot nail method has been used for centuries. My meter can only be used for soft cheeses or the membrane cant detect the content. Maybe if u had a solid cheese and added 50% water to liquefy it u can then double the reading provided u take the waters PH first

Neil - 17 July 2008 08:26 PM

if the ph meter can specifically do that then yes other wise the general meters cannot, need to be pliable. The hot nail method has been used for centuries. My meter can only be used for soft cheeses or the membrane cant detect the content. Maybe if u had a solid cheese and added 50% water to liquefy it u can then double the reading provided u take the waters PH first

drinking water pH is normally over 7.2

this will not work

The cheese melted nicely. Sliced it in 1/4 inch thick slices. Very tasty on a sandwich. Was hoping to post some pics but it didn’t last long enough…..

so u were doing correct cheese

LOL, thats the problem with small batches, its gone in a wink

Yep, my stirred curd cheddar did not last a week either.  Sure was good though.