Xo Guoda Recipe
26 month aged cow's milk, taste of butterscotch, whiskey, and caramel
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cheese base
Aging & finishing
Method
Cheese base
- 1
- 2
- 3
- 4
- 5
Cut and cook the curd
Once set, cut the curd into roughly 1–1.5 cm cubes using a long knife. Allow curds to rest 5 minutes, then slowly raise the temperature to 38–39°C (100–102°F) over 30 minutes, gently stirring occasionally to keep curds separated and to encourage whey expulsion.
- 6
Drain whey
When curds are firm and somewhat translucent (around 45–60 minutes of cooking), transfer curds into a cheesecloth-lined colander. Allow whey to drain for 10–20 minutes, then gather cloth and transfer to a form or hoop.
- 7
Press the curd
Press the curd in the mold at about 10–15 lb (4.5–7 kg) for 1 hour, flipping the cheese and rewrapping in cheesecloth after 30 minutes. Increase pressure to 25–30 lb (11–14 kg) and press for 12–16 hours overnight to expel more whey and create a smooth paste.
- 8
Salt the cheese
Remove the cheese from the press and unwrap. Rub 60 g fine non-iodized cheese salt evenly over the entire surface and sides of the cheese, working it in slightly. Alternatively, prepare a brine (see Aging & finishing directions) and brine the cheese for 8–16 hours depending on wheel size, then air-dry.
Aging & finishing
- 9
Drying and initial aging
Place the salted wheel on a clean rack in a cool, humid environment (12–14°C / 54–57°F, 80–85% RH) to dry for 3–7 days, turning the wheel once daily to ensure even drying and prevent flat spots.
- 10
Surface whiskey treatment
After initial drying, lightly brush the cheese surface with about 30 ml mild whiskey using a clean brush or cloth. This imparts a subtle whiskey note and can help shape rind development. Allow the surface to dry between applications. Repeat whiskey brushing once every 10–14 days during the first 3 months of aging if desired.
- 11
Aging period
Age the cheese at 10–12°C (50–54°F) and 80–85% relative humidity for a minimum of 26 months. Turn the wheel once or twice weekly during the first 6 months, then at least weekly thereafter. Monitor the cheese for off-odors, mold spots, or excessive drying; gently wipe any unwanted surface molds with a lightly salted cloth or cured-brine solution.
- 12
Developing butterscotch/caramel notes
The pronounced butterscotch and caramel flavors develop naturally over long aging as lactose and proteins break down into sweet, nutty, and caramelized notes. Maintaining steady cool temperatures and high humidity encourages slow breakdown of curd and concentration of flavor. No added sugars are necessary; avoid high heat or rapid drying which can inhibit flavor development.
- 13
Waxing & long-term protection
Once the wheel's rind is well-formed and surface is stable (typically after several months), apply a thin, even coat of melted cheese wax to protect the cheese for the remainder of aging. Warm the wax to a brushable consistency (not scalding), paint one thin coat, allow it to set, then apply a second coat to seal. Continue aging the waxed wheel in a cool, stable environment until reaching 26 months total age.
- 14
Finishing and serving
Remove the cheese from wax at serving time (or cut through wax if preferred). Bring the cheese to room temperature (about 20°C / 68°F) for 30–60 minutes before serving to fully open aromas and accentuate butterscotch, whiskey, and caramel notes. Slice into wedges and serve with crusty bread, apples, or a complementary dark honey.