Friday, April 1, 2011

Gouda makes everything Good

I waxed our first wheel of raw goat's milk farmstead Gouda yesterday. It's a little lopsided from uneven pressing and the dribbly white wax went on a bit thick. I would take a picture but it looks just like a waxed wheel of cheese (Ostara's udder is more impressive and not lopsided). Tuesday morning at 5am, my husband and I awoke to a loud crash. Still half asleep, our responses to the noise were alarm that either someone was breaking into the house or the mice in the ceiling were getting too healthy. The gym weight that was teetering on top of my Kadova mould slid off and onto the floor. There is always room for improvement. Despite it's ragged appearance, in 60 days, after it has matured in flavor, we will cut into this first cheese and appreciate the taste as well as the effort involved in producing such a beautiful thing.

This type of cheese can age for years, if it's done properly. I'm eager to have another option on hand besides freezer chevre. We consume large amounts of Cabot cheddar, which we're hoping to replace with this homemade hard cheese. I'm also very impressed by the yield. From 2.5 gallons of Nigerian milk, we now have a ~3.5 lb round of Gouda. Our next investment will be a kitchen scale, so I can brag more accurately.

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