I’ve decided to start tracking my cheese making as well as the vegetable garden on this blog. I’m finding that by the time we eat an aged cheese, I’m not able to remember how I made it. In order to keep track of this, I’ve made myself a “cheesemaking record sheet”. I will fill one of these in for each cheese that I make. I will write the production notes as I complete each cheese and go back to update each cheese as we taste them.
From now on cheeses with yellow wax are cheddar, red wax are gouda
Aged cheeses:
1) Sept 2012 Gouda. Excellent flavour.
2) 7 Nov 2012 Gouda. Given to Dad for Christmas. He said it tastes great, but is a little crumbly.
3) 14 Nov 2012 Gouda. Given to Michael for Christmas.
4) 19 Nov 2012 Gouda with cumin seeds. Tasted 9 Jan. Excellent flavour, a little crumbly.
5) 5 Dec 2012 Gouda with aromatic mesophilic culture and lavendar flowers. Ready 23 Jan. Mild lavender flavour (use more flowers or stronger ones next time), crumbly texture. Very nice.
6) 12 Dec 2012 Gouda with aromatic mesophilic culture. Ready 30 Jan. A little crumbly, excellent flavour, nice and sharp.
7) 19 Dec Gouda with aromatic mesophilic culture. Ready 6 Feb. Tasted in 1 March. Excellent flavour, lovely and creamy. A little crumbly.
This is where I started using the Dutch cheese press I was given for Christmas by Paul, Suzanna and Ben.
8) 28 Dec Gouda with aromatic mesophilic culture. Ready 16 Feb. Tasted 18 March. Great texture, grate-able. Still doesn’t melt. Good flavour. Needs to age for longer and not in the fridge.
9) 7 Jan 2013 Cheddar with mesophilic culture, yellow wax. Ready 9 April
And using the new record sheet:
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