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Welcome to CheeseForum. Log in Sign up. October 22, , AM. Main Menu. Go Down Pages 1 2. Savu Guest Logged. Exploding Gouda. July 30, , AM. I posted this pic a few weeks ago, it was an experiment to see how much milk would be required to fill my baby gouda g. Looked good for couple weeks until I checked it last night when I discovered it had exploded, gas had blown the top wide open. Doesn't smell bad, sort of cheesy, but as you can see doesn't look good, yeast contamination? What does anyone think? Spoons Guest Logged. Re: Exploding Gouda. July 30, , PM. That's what's know as 'late blowing'. When it happens, it happens between the 3rd and 6th week of ripening. If this effect happened sooner, then it's not late blowing. The clostridium count is too high and produces this gas. Most times, there's no off smell or taste. I haven't seen anywhere that says it's unsafe to eat. It happened to me once and I ate the cheese. It was quite good. So long as the smell and taste aren't off. So what most likely caused this? Silage in the cow feed and improper hygiene at the farm. This usually only happens in brined semi hard cheeses like gouda. It happens because the salt doesn't get to the cheese fast enough to prevent the spores to create this effect. The salt kills off those spores. There are three ways to correct this: 1. Use an adjunct culture called Holdbac LC 3. Use Sodium Nitrate in the milk when warming the milk before making cheese if legal in your country. For example, among the principal stocks of Camembert cheeses to believed milk, one finds Hafnia alvei, Escherichia coli, Enterobacter cloacae and Serratia liquefacians. They have the property to ferment lactose what involves the production of acids, alcohols and gas The early swelling holes observed in moulded curd and cheeses which can result from this is due to the carbonic gas formation but especially to that of hydrogen which has a very low solubility in cheese. The acetic acid causes a sour, unpleasant odor. Certain stocks of coliformes produce only very little gas, such as for example, E. The more massive the contamination will be, the more swelling will be early. One also finds them in the ground, the water surface and used, dust, the plants, mud One generally distinguishes the 'fecal coliformes', coming from the instestins of the man and the animals, and the 'nonfecal coliformes' of the environment. Remedies: search the nests of the contamination on all the circuit of milk. This will pass by: to check general hygiene to dismount the milking machine and the circuit of milk check the state of 'cleanliness' of the udders and the litters check the cleaning of the equipment of cheese factory attention to often failing descaling. They produce CO2, ethanol, lactic acid D. Their optimal pH of growth is from 6. They have a great aptitude to form biofilms with production of gelatinous substances. Species: Ln. As for Geotrichum candidum, it is classified like mushroom levuriforme, i. In the dairy products, 4 species K. This fermentation involves the formation of made up of flavours odor of yeast, of apple and of CO2 formation of holes. Moreover, the production of alcohol can give an alcoholic odor which is found sometimes when the cheeses are confined. They can colonize the ground, the air, water and more particularly water polluted, the ensilages, and develop on the skin of the man and the animals, in their digestive system or respiratory and be isolated from their excrements. They belong to the normal flora of raw milk. Remedies: cleaning and disinfection of all equipment find an atmosphere of healthy milking limit grain dust during milking storing milking equipment in a well ventilated area and clean think descaling equipment including cheese molds acid cleaning. JeffHamm Guest Logged. I had a gouda swell up once as well a while back, similar looking holes. I aged it out a while, and it had a bitterness to it I didn't like and pitched it it had almost a swiss flavour too. Here's the thread Jeff's Baloon Gouda. With a washed curd make, one possible source of contamination is the wash water. I've made lots of butterkase around 8 or so makes and about 5 goudas, and the above one was my only one where I had a problem with swelling. Double check your sterilisation routine. I put a kettle full of boiling water in my milk pot and put the utensils in that, add the lid, and let everything steam, etc, while I set up. When I'm ready, I then give the pot a rinse with my sterilizer water I use 2 buckets, one blue with just water, and one red with water and a cap ful of bleach - you can use iodine or whatever suits you. Anything that goes intot he milk, as in a knife to cut, or a spoon to stir, etc, first goes in the blue then the red bucket then into the milk the small amount of sterilization water on the utensil will not cause problems. So, the hot water bath, and the rinse with the sterilization solution should ensure your pot is clean. For gouda's, and other washed curds, make sure you do something similar with the pot that you use to warm up your wash water! And, if you're using tap water, you might consider boiling your wash water earlier and letting it cool to the temp you need. July 31, , AM. I thought when I saw 'Spoons' reply ahh good nothing I've done now with Jeff's reply it's got me worried again I'm very thorough with sanitising everything but didn't really think about the water used to wash the curds. My water is filtered, living in Titirangi, Jeff the only way get rid of the chlorine taste too close to the filtration plant! The timelime for late blowing is spot on 6 weeks to the day. Interesting article! My balloon gouda was made late March March 24 , so just before the April end, but perhaps close enough to suggest a link. At least, if it's the milk, your filtered water is fine. Note, by the way, I don't worry too much about my wash water either, I just used filtered tap water and warm it up and haven't had a problem except that one time. If you've made a few gouda's or other washed curd cheeses without problem, then the milk is probably the culprit. That's the dilemma Jeff, first gouda, which is why I experimented with a smaller version, now I'm gunshy not too sure what to do wait until the spring or just go for it. Probably best to just put it behind me and see what happens though I'll be scrubbing the place clean. Sailor Con Queso Guest Logged. July 31, , PM. This was NOT caused by coliforms, but most likely Clostridium. There are 2 clues - timing and smell. Coliforms reproduce quickly and will 'blow' within hours, often while still in the press. Coliforms typically have a fecal odor, Clostridium does not. Clostridiuim are generally introduced as spores, so they can take weeks to 'wake up' and start reproducing. Coliforms favor the high lactose environment and warmer temperature during pressing. Clostridium is not as lactose dependent and favors many of the chemical byproducts produced during initial lactose breakdown. Hi Savu, I would suggest you give it another go, or maybe try a butterkase I've had better luck with butterkase myself. It's also a washed curd but cooked at higher temperatures uses thermo cultures, I plop in some yogurt, etc which might help if you're worried. It's a nice cheese too. I've made 8 of them, never a problem. August 01, , PM. Hidri, Early blowing is usually caused by coliform or yeast in the milk. Late blowing is usually cause by bacteria of the clostridium family. In Savu's case, the blowing happened at week 6. Right in the 'late blowing' period. August 02, , AM. Looks like I've stirred up hornets nest with this question, just to clear things up, I took the cheese out of a plastic bag today it smells like and has the texture of processed cheese you know the stuff in slices wrapped in plastic and is as bland as processed cheese, it definitely doesn't have a fecal odour and up until last weekend last time I checked before it exploded there seemed to be no noticeable swelling and definitely no cracking of the wax coating so I would go with the late blowing but I still don't know where the contamination came from, already in the milk from silage feeding or the water supply. If it's the water will boiling kill the clostridium spores as it appears from my reading that pasteurisation doesn't kill them. Reading further on this forum about adding sodium nitrate in the form of 'Prague powder' does anyone know how much to use per 10 litres about 4. I don't want to use nitrate but as I can't find who sells Holdbac locally I might have no alternative, then I might just not bother and hope it doesn't happen again. The thing about Holdbac LC is that it only lasts 8 months in the freezer. Its not like other acidifiers that last up to 2 years from production date. Very short life span, even in the freezer. Sodium nitrate is regulated in most Countries. Sodium nitrate has received some bad rap as a possible carcinogen. It's the same stuff they put in processed meats like salami and hotdogs. In Canada, the use is limited to p. Parts per million are a bit confusing for us home cheese makers, I know. One thought that came to mind that I haven't tried yet on my to-do list , was to make my gouda go through the cheddaring, milling and curd salting process. The early addition of the salt would inhibit the clostridium to produce spores while the cheese is in the cave. I'm just not sure what the outcome of a 'cheddared Gouda' would be. Would it be more gouda-like or cheddar-like? Just a thought. Is that prague powder? When do you add it, I've read that you can add it in the last wash. Go Up Pages 1 2. User actions.

Maxima Dutch Gouda Cheese

Gouda buy blow

Brabander goat's milk gouda is made in the Brabant region in the south of the Netherlands from the pasteurized milk of Saanen goats. For a few days in the summer they might turn on the air conditioning to keep it from overheating, but otherwise the cheese is allowed to mature at whatever seasonal conditions happen to blow through the windows. The old-school environmentally-low-impact aging makes cheese that has seasonality and takes a careful palate to master. And that's what really interests us—the flavor. It's outstanding. The taste is sweet with long, deep notes of caramel as well as some bright notes and hints of grass and hay. Brabander is great for a cheese tray or for grilled cheese sandwiches. Cut it in cubes and toss with fresh greens, toasted nuts and slices of apple. Get this away from me. I am going to eat all of it. Holy Cow. I just had to tell somebody how much I love Goat Gouda. Read more. Why are we so cavalier with goats? In warmer months early April to mid September , we ship cheese with two business day service plus warm weather care. We employ an ice pack and insulation defensive strategy to protect against warm delivery trucks and warm warehouses and ensure your shipment arrives in great shape. The rest of the year late September to the end of March , the shipping method will either be flat rate service business days for our durable hard, aged cheeses or two business day service for our more perishable soft cheeses and cheese spreads. Hard cheeses have been carefully selected to withstand a longer transit time. Cheese tastes better at room temperature. It makes a world of difference: the aromas expand, becoming more complex; more of the fat spreads on your tongue, which makes the flavor more intense. I used to joke that The Netherlands only had one cheese: Gouda. Gouda in endless varieties, gouda with endless wardrobe changes. Gouda aged one year. Two years. Four years. Gouda with red wax. Gouda with black wax. To me, Dutch gouda was an enjoyable cheese, but monotonous, dull. It never got me excited. It never had me reaching for more. The name belied its confidence in its home country. This was a shop of fine imported cheeses—many of them French—alongside some good-enough Dutch ones. That soon changed. Betty began traveling across the country, meeting cheesemakers and agers. She took chances on small Dutch cheesemakers. She worked with cheese agers who were willing to experiment with different lengths of aging, different temperatures, different environments. She had gone from cold-calling cheesemakers to talk about the cheese she just bought to driving to farmers across the country and seeing them make cheese firsthand. She got to know the person behind the cheese, something no other shop or exporter did at the time. Before that the Dutch farmers and cheesemakers were unknown. They made cheese in anonymity, which, in the food world, is never a recipe for excellence. Any time a food is made without recognition it is usually made for cost savings, for profit—not for flavor. But the diversity in the goudas is shocking. From soft, sweet, young goudas to crystalline, caramelized aged ones. The cheeses she brings to America have a big personality, just like her. The cheeses she finds, the way she chooses to age them — they are exciting. They will have you reaching for more. These two coveted cheese features are rarely found together. Made organically on a year old farm, its flavors are floral, bourbon rich, stunning. All of which lead to unsavory flavors. Blakesville Creamery relies on the milk of the herd of goats that live on site at Blakesville Dairy Farm. Less time in transit and more carefully handled cheese results in better tasting cheese. The milk is then allowed to slowly acidify over a longer period of time to retain those delicate, earthy flavors you want in goat cheese. Another shortcut of industrial producers is to use GMO-modified rennet and veal rennet in their cheesemaking. A great example is Brabander — aged six to nine months, the goat gouda cheese turns into a vanilla milkshake of rich flavor. Germain goat cheese is aged less, only about four months, so some of the delicate, bright, lemony flavors remain. Cheesemongers universally refer to their cheese storage rooms as caves but these rooms have about as much in common with a cave as astroturf has in common with the field of dreams. Cheese caves are commercial coolers. Usually walk-ins, which is industry speak for a refrigerator big enough for a full-sized door. Our cave is ten feet wide, twenty feet long, about the size of a short container truck. It is stark white and sits right in the middle of our warehouse, across the pick line from the bread bagging tent. Between the two they mark the two poles of our operations. Bread and cheese. Both made by hand. Cut by hand. Wrapped by hand. Traditional, practically ancient foods. We haul them into the cheese cave and cut them open by hand. Sometimes with a big knife. Sometimes with a cheese wire: a thick steel cable with handles that the cheesemonger uses to glide through cheese like butter. Those 80 pound wheels have a hide as tough as a stegosaurus. Every one who splits one stops for a moment, puts their face up to the cut surface, and inhales. If we cut a piece that weighs exactly the right size on the scale we ring the bell — perfect cut! We send the just-cut cheese out to be packed in boxes, then wait for the container to empty and return to let us know we need to cut a few more. It sounds simple — and it is. They ship cheese that has been cut long ago — weeks, even months — and sealed in cry-o-vac. It fades. Cry-o-vac slows the fading, but if it spends a long time cut in a wrapper its flavor will become a shadow of itself. The primary culprit for flavor loss is air. Now the cheese, with its insides showing, is under siege by air. This bag lets the cheese breathe yet keeps it from drying out. The wax lining keeps them in perfect shape. Ships for flat rate. Coming on or before November 4. Email me when it's in stock. FAQ about shipping cheese All about shelf life for hard and soft cheeses, storage instructions, and serving tips. Hard, aged cheeses stay good for a long time. Many days for sure. Sometimes weeks. Bigger hunks of cheese last longer. A little mold is no problem. Scrape it off with a knife. Soft cheeses and cheese spreads like pimento and liptauer are best eaten within a week or two of receiving them. How do we ship artisan cheese year-round across the country? How should the cheese be stored once it arrives? Store cheese in the fridge, ideally in the spot closest to 50 degrees. That will likely be the door of your refrigerator or in a drawer where the temperature is consistent but not too cold. We wrap hand-cut wedges of cheese in a cheese bag before shipment, and you can continue to keep the cheese in that cheese bag. The next best option would be parchment or wax paper. After you open the cheese for a nibble, any remainders can be put back into the bag and closed with a simple roll or fold. Do not freeze your cheese! Cheese is a living thing. Freezing will stop the natural processes that keep cheese so tasty. How should the cheese be served? Then I met Betty Koster. Today, her shop is the most copied, revered, sought-after and examined vessel of Dutch cheese in the country. You really can taste the difference from small producers. What about aged goat cheese? We work mostly in whole wheels of cheese. Once a wheel is open we cut pieces of cheese and hand wrap them in waxed cheese bags. That means your cheese is essentially cut to order.

Gouda buy blow