Tuesday, February 23, 2010

What worked better

I only have time for a short post this morning, but I want to say on the subject of aged cheeses that a couple things worked really well.

My first and only try at gouda turned out really good. It has to be brined, which is an additional effort, but the actual cheese making itself is a little easier than cheddar. I used the Home Cheesemaking recipe for this, and it was good on the first attempt. You can age this cheese a long time and it keeps developing.

At the end of the season last year I made a colby. That is also easier than cheddar, and it turned out well. I'm going to be doing colby a lot more next year, maybe instead of worrying about cheddar. It will be interesting to see how it ages, if it gets sharp like cheddar does.

I'm going to talk about the blue cheese adventure next.

Have a wonderful day!


  1. Hi Jan! Interesting news about the cheeses. I like colby as well, but just love the sharpness of cheddar, the sharper the better. I'm very interested to know if the colby will get sharp! :)

  2. I'm pretty sure they all get sharp as they get older, or at least more intense. How sharp cheddar is depends entirely on how aged it is. There's a place online where you can buy 12 year old cheddar, I guess it is amazing. Haven't bought it myself. Yet.