Cheese Update

Back in January Ed and I started to make hard cheese, Gouda, Monterey Jack, Farm House Cheddar, Traditional Cheddar. If I remember correctly I said none of them would be ready until Easter. Easter was here and gone and we tasted the first of the four cheeses.

The first cheese we made was the Gouda, we had it with some wine from a friend gave us and bread that I purchased from a bakery. Boy was it good, the first pieces were reminiscent of Parmesan, with a slit sharpness that mellowed out. It was a good pairing with the wine and bread.

After we sampled the first pieces we did share, everyone that got a sample liked it very much to the point I got and order for a wheel. 

The rest of the wheel I kept in the refrigerator to have later in the week. As the week went on the flavor of the cheese mellowed out not being as sharp when it was first cut. This Gouda is also a good grating cheese. I made some pasta with olive oil and herbs. Just before I served it I topped it with some grated Gouda and it was good.

The next wheel we are going to try is the Monterey Jack, once we do I will let you know how that came out.