Guest guest Posted April 30, 2012 Report Share Posted April 30, 2012 Hi group,I made Gouda and Farmhouse Cheddar. They both were pressed with the same weight and length of time. The Gouda was a washed curd, so it may have lost more of its whey than the cheddar. The cheddar recipe said to mill the curd into walnut sized pieces....these were larger than the Gouda curds. My question is that the cheese is now air drying, but the Gouda is very compact and heavy, whereas the Cheddar is light and spongy feeling. Is this normal? Should the Cheddar have been more heavy and compact? Thanks,Darlene Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.