The Joy of Cheesemaking by Jody M. Farnham

Author:Jody M. Farnham
Language: eng
Format: epub, mobi
Publisher: Skyhorse Publishing
Published: 2014-12-31T16:00:00+00:00

Reblochon cheese toward the end of the aging process at the National Dairy School in La Roche sur Foron.

Semi-hard Cheeses

Semi-hard cheese has a texture that feels firmer than the soft-ripened cheese category and contains even less moisture. With semi-hard cheeses the curd has been cut into a smaller grain, which in turn releases more whey from the curd. Many cheeses in this category are brined during the make process, adding to their overall flavor development. There is wide variety of semi-hard or firm cheeses; examples are: Colby, Gouda, Brick, and Montasio.

Gouda

Washed-curd cheeses such as Gouda are cooked by replacing the discarded whey with hot water. The method of rinsing the lactose from the curd helps to delay the acidification and prevent the cheese from becoming sour and to have a brittle texture. This process is also key to the development of this type of cheese’s typical smooth texture and clean, mild flavor profile.

INGREDIENTS

17.3 L (4 gallons + 9 C + 4 ½ T) skim milk

1.6 L (6 cups + 11 ½ t) heavy cream

2 ml (1/2 t) calcium chloride

1.18 DCU of RA021 from Danisco or equivalent

0.14 DCU of LH100 from Danisco or equivalent

3.5 ml (3/4 t) calf rennet

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