Here it is:
I used raw Jersey milk from a cow called Chocolate. We love Chocolate!
This is a Gouda and weighs 1.4kg.
Compared with the usual weight and size of my cheeses - this is BIG.
The Gruyere that I made a week earlier with raw Holstein/Frisian milk weighs 650g. This is about the usual weight of my cheeses made with Holstein/Frisian milk. Here they are, side by side.
Both cheeses were made with exactly the same amount of milk - 7.6l.The Jersey milk is extremely creamy and absolutely delicious. We love to make yoghurt with it as it is very, very thick and creamy. We haven't tasted any of the cheeses yet, but I'm sure they'll be wonderful.
5 comments:
wow that is amazing - does it take very long?
The whole Gouda cheese making process took about 3 hours - then the pressing (2x for 12 hours), then brining (3 hours), then waxing and letting mature for 6-9 months. :)
Well worth showing off!
oh that is great! I would be proud indeed! I think I will wait for trying that process till my small ones are less small!
I hope you are two very happy Gnomes, knowing you have such a magnificent Gouda, busy maturing for you to enjoy in umpty months time. Once there I'm sure it will taste glorious!
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