The latest batch of Gowanish, at around 3 weeks. I used a slightly different recipe this time around, and included Aroma B Mesophilic in the starter mix. This did change the flavor — Aroma B is often used in the making of cream cheese, and the Gowanish did have a slightly cream-cheesy tang to it. I’m not sure if it was the Aroma B (it could be, because Aroma B produces CO2, which can give the cheese a fluffier texture) but the paste also had a scattering of air pockets, I wouldnt call them eyes exactly, which might also have been due to the curds being slightly harder than ideal at scooping time so that they didnt knit together perfectly in the molds.
Overall I was pleased with the flavor; the rind was a little saltier than I like but the paste was creamy and fudgy in texture, with a creamline that was soft and oozing, but not so liquid that it just spilled out as soon as the room temperature pyramid was cut open. This was also the first time using a new milk supplier from a farm in PA, and it was extremely fresh, bright and sweet out of the bottle, which definitely came through in the cheese.
In the next batch I’m going to pull back on the Penicillium Candidum somewhat, go for more of a 1/1 Geotrichum and Penicillium. I’ll also watch the curds more hawkishly to avoid over-coagulating in the vat.
Recent commentsBlog comments powered by Disqus
- cheezepleaze reblogged this from cheesenotes
- thatdarnwaffleopolis reblogged this from vvarinn and added:
- vvarinn reblogged this from cornerof5thandvermouth and added:
- the-unsigned likes this
- smegmacarpet reblogged this from cornerof5thandvermouth and added:
- twiggybox likes this
- cornerof5thandvermouth reblogged this from cheesenotes and added:
- jiazilla likes this
- cheese-thatisall reblogged this from cheesenotes
- dclxvii likes this
- jessetaylorkoechling likes this
- nottheshepardyourelookingfor likes this
- lickypickystickyme likes this
- mypanandpaper likes this
- climateadaptation likes this
- cheesenotes posted this