If it is Gouda for You – PART II : The Tasting.

The time has come for me to open up the Reader’s Choice Gouda, normally I would wait another month, but with the end of February a few days away, I needed to have a taste to see if it would be any good as I made some tweaks to the recipe.  Just a recap, I used Gianaclis Caldwell’s Gouda recipe, but added some lipase to the mix as a flavour enhancer.   I also used a turmeric/olive oil mix to coat the rind with instead of waxing it.  I was forced to vacuum seal it for ageing as I had humidity issues with the cave.  Well without further ado her are some of the pictures of the 2 Month Gouda with the tasting notes to follow.

All Vacuum sealled up for nice ageing

All Vacuum sealled up for nice ageing

Even the Belly Button part is snugged up and free of lint.

Even the Belly Button part is snugged up and free of lint.

Now out of the bag and ready for the first cut, which apparently is the deepest.

Now out of the bag and ready for the first cut, which apparently is the deepest.

Even the button faired well under pressure.

Even the button faired well under pressure.

I decided to cut an end off.

I decided to cut an end off.

Then in half and try to be artsy

Then in half and try to be artsy

Then finally down into my sampling pieces.  I like how the turmeric gives the appearance of wax.

Then finally down into my sampling pieces. I like how the turmeric gives the appearance of wax.

Tasting Notes  – Reader`s Choice Gouda:

  • Appearance: Beautiful colour on the rind from the turmeric and great contrast from the rind to the paste and it gives the appearance that the cheese has been waxed.
  • Nose (aroma): It has a nice Gouda smell, with just a slight hint of turmeric
  • Overall Taste:  Surprisingly it was about a medium flavour, I had expected it to be mild.  I chalk that up to the addition of the Lipase
  • Sweet to Salty: On the savoury side with but neither salty or sweet.
  • Mild (mellow) to Robust to Pungent (stinky): I would say this has a mild aroma to it, that I believe will grow as the cheese ages.
  • Mouth Feel: (gritty, sandy, chewy, greasy, gummy, etc.): Creamy, smooth, with a bit of bite towards the centre of the paste.

I will be making this version of Gouda again, and especially with the turmeric rubbed rind.  I am pleased that the addition of the lipase did not overpower the cheese and you can definitely tell this is a Gouda, or at least a Gouda Style.  I have to admit that I was disappointed at first that Gouda was the choice, but now I am glad that it was.  This is one of my best cheeses to date, my select group of co-worker tasters agreed that it was good.  Thank you to everyone who voted on this.

I will have some more updates in the next few weeks on other cheeses and I will keep updating this cheese as it ages.  Don’t forget to like Much To Do About Cheese on Facebook for more pictures and updates

Go make some cheese, I know I will be.

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3 comments

  1. What a great post, Ian! Love it when you are ARTSY! The cheese DOES look like it was waxed! Wowsers! Can’t wait to try it… and love the way our Gruyere is looking on the drying rack today, too!
    🙂
    V

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