Description The making of a 16 L Gouda style washed curd cheese will be demonstrated, from heating the milk through to the start of pressing, including how to add an additional flavour ingredient should you wish such as cumin seed or chilli flakes. Goat milk will be used, and you will be told how to make a simple adjustment to the recipe if you wish to use cow’s milk at home. You will learn generic cheesemaking techniques and how these can be adjusted to create other styles of pressed cheese. You will also be shown how to make a brine solution and how to age your Gouda successfully, including how to apply cheese emulsion for stress-free long-term storage. This course suits everyone including a beginner but is designed for those who are serious about their cheese making. The class will start at 12.30 pm and will finish around 4.30 to 5 pm. Classes are held in our home kitchen at 3/1314 West Coast Road, West Melton. There is a maximum of 7 people per class. Gift cards can be used to pay for classes. The photograph shows the storage of goudas in my home cheese fridge.
