[Cheese] Big Trouble in little Gouda

[Erica Schechter]

I read a study that calcium lactate crystals are largely the product
of post-production fermentation of the starter culture. Perhaps if you
bought fresh rather than freeze-dried starter, you'd have a greater
chance of crystal formation? Just a guess...

This book has recipes for fresh meso and thermo starter:
http://www.cheesemaking.com/product_info-cPath-21_23-products_id-36.php

HTH,
Erica

On 1/6/06, Brian <mavityre at comcast.net> wrote:
> Nevermind.
> Here is what I found.
>
> Description: Dubliner is a cheese that was invented and branded by
> Kerrygold, Ireland's best known dairy and the label most aggressively
> promoted by the Irish Dairy Board. Although the cheesemaker never uses the
> word "cheddar" in his description of Dubliner this cheese is as close to a
> cheddar as any other category. The distinctive rounded flavor of Dubliner is
> due to a "secret recipe" but, despite its mysterious makeup, Dubliner is a
> versatile cheese. Made with a vegetable rennet (therefore suitable for
> vegetarians) and aged for 12 months this is a cheese board cheese, a
> sandwich cheese, or can be an ingredient wherever a recipe calls for a
> medium sharp cheddar. Dubliner often contains naturally occurring calcium
> lactate crystals which appear as small white particles in the cheese. Not
> only are these crystals a good source of calcium but they provide a crunch
> in the mouth reminiscent of Parmesan Reggiano.
>
>
>
>
>
> ----- Original Message -----
> From: "Brian" <mavityre at comcast.net>
> To: "The Cheese Makers' Digest" <cheese at hbd.org>
> Sent: Friday, January 06, 2006 1:14 PM
> Subject: Re: [Cheese] Big Trouble in little Gouda
>
>
> > Jack,
> > My favorite cheese is Dubliner.
> > What type of cheese is that?  It's hard, very salty with almost nuggets of
> > salt with a mild nutty taste.  Would love to make something like that and
> > am
> > guessing they brine it.  Was wondering what kind of cheese you would use
> > for
> > a "base" for experimentation.
> >
> > Thanks
> >
> > Brian
>
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