[Cheese] Big Trouble in little Gouda

[Brian]

Jack,
My favorite cheese is Dubliner.
What type of cheese is that?  It's hard, very salty with almost nuggets of 
salt with a mild nutty taste.  Would love to make something like that and am 
guessing they brine it.  Was wondering what kind of cheese you would use for 
a "base" for experimentation.

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 9:54 AM
Subject: Re: [Cheese] Big Trouble in little Gouda


> Erica Schechter wrote:
>> Brian -- was your milk pasteurized or ultra-pasteurized? If the
>> latter, it will not coagulate properly.
>
> Good thing to know. I was not aware of that but then, I don't recall
> seing ultra-pasteurized milk in this country.  I guess it is big in
> Europe.. my wife tells of milk just sitting on shelves in Germany.
>
> js
>
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