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    Rights: University of Waikato
    Published 10 May 2012 Referencing Hub media


    Miel Meyer - Meyer Gouda Cheese

    At the end of the day is a firmness test on the cheese. So this was just to check the firmness of the cheese, sort of a quality control ​check for next day’s make. So you can’t do anything with that batch, but it lets you feel how much moisture’s been left in the curds, whether you‘re happy with that and whether you’d change anything for the next day. For instance, if it was too soft, it would be indicating to me there’s too much moisture, so the next day I’d want to make certain adjustments – say stirring longer or cutting the curd smaller – just to make sure that it wasn’t so soft.