[Cheese] Big Trouble in little Gouda

[Erica Schechter]

On 1/6/06, Brian <mavityre at comcast.net> wrote:
> So a gouda that hasn't been washed as much as it should have would turn out
> how?

It will have a stronger flavor. Closer to a Monterey Jack.

--Erica


> Thanks
>
> Brian
>
> ----- Original Message -----
> From: "Jack Schmidling" <arf at mc.net>
> To: "The Cheese Makers' Digest" <cheese at hbd.org>
> Sent: Friday, January 06, 2006 7:49 AM
> Subject: Re: [Cheese] Big Trouble in little Gouda
>
>
> > Brian wrote:
> >> Just finished another batch this evening and had some troubles with this
> >> Gouda.
> >> Recipe called for 2 gallons whole milk
> >> Mesophilic Starter per instructions
> >> Calcium Chloride " diluted
> >> Liguid rennet " diluted
> >
> > Why and to what extent did you dilute the rennet?  Sounds like you
> > should have used it full strength.
> >
> > You might want to compare your recipe with the one at my site.
> >
> > js
> >
> >
> > --
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