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Of my own creation, this Blue Gouda should, fingers crossed, turn out nicely. Here's hoping the taste test in 2 months is just as pleasant an experience.
Ingredients
• 10 litres (10 quarts) Whole Cows Milk
• 1/4 teaspoon Mesophilic culture
• 1/8 teaspoon Penicillium Roqueforti mould
• 2.5 ml (1/2 teaspoon) Calcium Chloride diluted in 60ml cool
non-chlorinated water
• 2.5 ml (1/2 teaspoon) Liquid Rennet (IMCU 200) diluted in 60ml
cool non-chlorinated water
• Saturated Brine 18%
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Rennet Chymax Plus IMCU 200; www.littlegreenworkshops.com....
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