Ewephoria Gouda Recipe
Indulge in the creamy delight of Ewephoria Gouda, a rich, artisanal cheese made from the milk of happy ewes. Its velvety texture and subtly sweet, nutty flavor create a euphoric taste experience that pairs perfectly with fruits, nuts, or your favorite crusty bread. Elevate your cheese platter with this exquisite offering that promises to enchant your palate and leave you craving more.
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Ingredients
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Cheese Ingredients
Method
Cheese Making Process
- 1
Prepare the Milk
In a large saucepan, combine whole milk and heavy cream. Heat the mixture over medium heat until it reaches 85°F (29°C). Stir occasionally.
- 2
Add Cultures
Remove the saucepan from heat. Stir in the cultured buttermilk and gouda cheese culture. Cover the pot and let it sit for 1 hour to allow the cultures to develop.
- 3
Add Rennet
Dissolve the rennet in a small amount of cool, non-chlorinated water. Stir it into the milk mixture gently for about 30 seconds. Cover and let it sit undisturbed for 1 hour.
- 4
Cut the Curd
Once the curd has formed, cut it into 1-inch cubes using a long knife. Let it sit for 5 minutes to firm up.
- 5
Cook the Curd
Slowly heat the curds to 105°F (40°C) over 30 minutes, gently stirring. Once at temperature, maintain for another 30 minutes, stirring occasionally.
- 6
Drain the Curd
Line a colander with cheesecloth and pour the curds into it to drain off the whey. Gather the cheesecloth and allow the curds to drain for about 10 minutes.
- 7
Add Seasoning
Transfer the curds to a bowl. Add sea salt, smoked paprika, caraway seeds, and black pepper. Mix well to incorporate the seasoning.
- 8
Mold the Cheese
Pack the curds into a cheese mold, pressing down firmly. Place a weight on top and let it sit at room temperature for 12-24 hours.
- 9
Aging
Remove the cheese from the mold and place it on a cheese mat. Let it age in a cool, humid place for at least 2-3 weeks, flipping it every few days.
