This is the lovely Dutch cheese press I was given for Christmas:

Date/cheese no. 30 Jan 2013.  No 11, ready on 20 March Cheese type Gouda with chive flowers – p186 Debra Amrein-Boyes Milk/culture used Blue top (Home brand).  Aromatic mesophilic (Flora danica) culture Coagulation Rennet 1.5 hours, maintained temperature in waterbath in sink Cooking/stirring Left for 1 hour with curd settling at 33°C Seasoning ~10 dried chive flower heads, added to drained curds Salting 20% brine after pressing – 12 hours Pressing Dutch press with 1.25kg 1hr, 2.5kg 16 hours Ripening Dried on table 14 hours (until almost dry to the touch). Moved to cave for 5 days, changed freezer pad daily Waxing/rind cure Red wax 6 Feb Aging Outside fridge Other notes Tasting notes

Date/cheese no. 5 Feb 2013.  No 12, ready on 26 March Cheese type Gouda with lavender flowers from Mum’s garden – p186 Debra Amrein-Boyes Milk/culture used Blue top (Dairydale).  Aromatic mesophilic (Flora danica) culture Coagulation Rennet 1.5 hours, maintained temperature in waterbath in sink Cooking/stirring Left for 3 hours with curd settling at 37°C in waterbath in sink Seasoning ~3T dried lavender flowers, added to drained curds Salting 20% brine after pressing – 12 hours Pressing Dutch press with 1.25kg 1hr, 2.5kg 16 hours Ripening Dried on table 24 hours (until almost dry to the touch).  Moved to cave for 5 days, changed freezer pad daily Waxing/rind cure Red wax 12 Feb 10:30am Aging Put in the outside fridge. Other notes Tasting notes