Suzanne is actually becoming quite the little cheese maker! Who knew? When we first found her at her wonderful website- Chickens in the Road, we knew she was a mover and a shaker, but we couldn’t have predicted that she would take to making cheese like a bee takes to honey!
This month she mastered Gouda with no trouble at all – it was so easy that there is really no excuse for you to use anymore. (Well, except she has a cow and certainly that helps. But then, you have that dairy right down the road …)
2 gallons whole milk
*You can use regular mesophilic starter, but the special mesophilic starter designed specifically for soft ripened and fresh cheeses will give you more of the pronounced butter-like flavor you expect from a gouda.
1. Heat the milk to 90 degrees. Add the starter and mix well. Cover and allow the milk to ripen for 10 minutes.