Smoked home made Gouda

[Hockeydudde]

Made Gouda (which is required to be pronounced with the most annoying accent possible in this house, extra points are earned if no one knows what you are saying).
Made it 12/15, first time making it. Make went well and was excited about ageing it since the rind closed so well. Then life happened (don't report me to the cheese abuse authorities please). After aggressive cleaning... Rind has red, yellow, black and brown stains.

Popped it open...

Cleaned up nicely. Added a block of store cheddar to fill out the rack.

Just put it on with a pellet tube. Wish me luck.

 

[Hockeydudde]

Do folks usually rotate the cheese to even the smoke or just let it roll?

 

[JckDanls 07]

I just let it roll... nice job on the homemade...

 

[SmokinEdge]

Nice block we like Gouda.

 

[Hockeydudde]

Can it be too cold to cold smoke? Is was about 44 here today. Smoker is hardly above ambient.
This is 5 hours with a pellet tube in my 250 gallon vertical offset.

Hardly looks different...
Going to rest it and try it tomorrow. We'll probably smoke it some more tomorrow if it doesn't taste like an ash tray

 

[Brokenhandle]

Looks good! I've noticed at colder temps my cheese doesn't take on as much color as when cold smoking at warmer temps

Ryan

 

[pineywoods]

That looks great I'll be that home made Gouda is awesome. Wife loves Gouda

 

[LoydB]

That Gouda looks great. I just popped a 13-month old one as well, I may try smoking some while it's still cold smoke weather.

 

[crazymoon]

HD, Your cheese looks incredible !!!

 

[Hockeydudde]

Thanks for all the kind comments! After 20 hours rest the rind had a good amount of smoke flavor, but once equalized, I'm sure would have been weak.
I did another 4-5 hours of smoke tube yesterday. Still no/minor change appearance. I'll taste a interior piece when I vac pack it to age for a month or so.

 

[Hockeydudde]

That Gouda looks great. I just popped a 13-month old one as well, I may try smoking some while it's still cold smoke weather.

Thanks! I was really looking forward to aging this one a while, but like had other plans... Very that 13 month old will be amazing.
When I made it, I had 13 lb yield, but my mold only holds 10, so saved a 3 lb baby Gouda for fresh eating. Man, what an easy and delicious fresh cheese. Perfect melty cheese for nachos or grilled cheese.
If you haven't tried eating a Gouda fresh, it's worth trying. For now it's going to replace queso fresco as my fresh eating cheese.

 

[Hockeydudde]

Outside was slightly too smokey. Inside, no smoke flavor at all. Hopefully after aging it'll be noticable.

Also had some haloumi ready to go, so put up 15 lbs of cheese!

 

[Fueling Around]

Sorry missed this thread until tonight.
Your lack of coloring after a single round is due to the size of your smoke chamber. You need more smoke in a 250 gallon unit than a single tube produces.
I get really nice color and flavor in a kettle after a single round of smoke with a pellet tube.
Smoked cheese needs to age at least 2 weeks. Longer is better

 

[Hockeydudde]

Sorry missed this thread until tonight.
Your lack of coloring after a single round is due to the size of your smoke chamber. You need more smoke in a 250 gallon unit than a single tube produces.
I get really nice color and flavor in a kettle after a single round of smoke with a pellet tube.
Smoked cheese needs to age at least 2 weeks. Longer is better

Ahh, I was kinda wondering if this was the issue. I'll give it a few weeks and if they are under smoked, I'll pull them back out and resmoke in a smaller chamber.
Thinking about building a smoke generator, so go to know I might need to start with a larger aquarium pump.