Our first cheese making apprentice, Mark returned today to make our award winning Yorkshire Goat Gouda with us. It was great to have him back!
Stu started the day by sterilising and rinsing out the two crates, colanders and the jug we use,
sharpening the knife and placing it all on the curd table ready for Mark’s arrival. It has rained here non stop for almost two days now and we were very worried about him getting here safely. We did not need to have worried, though the journey was not good, Mark has a four wheel drive.
Making gouda is a completely different way of making cheese in that 30% of the whey is taken off and replaced with the same volume of hot water and we pot up in the vat. There is no blocking, turning and shovelling, so in that sense, a lot less work, but potting up takes time as the curd is taken out of the vat direct with whey.
Mark’s vat went really well and his finished cheese was undistinguishable from the cheese we
made in the big vat. We lost his pot a few times on the curd table before finding it again, (we did put it in a different pot to identify it which helped!) We gave him instructions on how to brine his cheese at home and how to wax it and we gave him some salt and wax to take home with him to finish off his cheese.
Great to see you again, Mark, and many thanks for the tea bags and the biscuits! Good luck with your home cheese making and let us know how you get on, would love to know.