Plan odležavanja gauda sira nakon presovanja i sušenja (Aging plan for Gouda cheese after pressing and drying)

Gauda sir

Plan odležavanja gauda sira nakon presovanja i sušenja (1–2 dana na sobnoj temperaturi):

1. Nedelja 1–2:

Temperatura: 10–12°C

Vlažnost: 80–85%

Okretanje: jednom dnevno

Napomena: sir je još uvek “mekan”, razvija se osnovna aroma

Opcija: blagi premaz voskom ili prva salamura (po želji)

2. Nedelja 3–4:

- Temperatura: ista (10–12°C)

- Vlažnost: održavati visoku (80–85%)

- Okretanje: 2–3 puta nedeljno

- Napomena: sir postaje čvršći, aroma se produbljuje, mlečni ton prelazi u orašasti

3. Nedelja 5–6:

- Temperatura: 10–12°C

- Vlažnost: ista

- Okretanje: 1–2 puta nedeljno

- Napomena: pun ukus, zlatna boja, tekstura kompaktnija

- Premaz voskom: idealno sada, ako želiš zaštitu i duže zrenje

- Salamura: može se uraditi pre voska, ako želiš jaču slanost

4. Nedelja 7–8 (opciono za vrlo jaču aromu):

- Temperatura: 10–12°C

- Vlažnost: ista

- Okretanje: jednom nedeljno

- Napomena: sir punog, bogatog ukusa, zlatne boje, tekstura potpuno čvrsta

- Vosak: ako nije ranije, sada obavezno za zaštitu ako ide na duže zrenje

Dodatni saveti:

- Sir ne sme stajati direktno na drvetu ili hladnom metalu – koristi rešetku ili tanjir

- Povremeno proveri eventualne plesni; ako se pojavi, obriši čistom krpom i malo salamure ili alkohola

- Duže zrenje znači jači i kompleksniji ukus, ali sir će izgubiti nešto vlage i težine

Gouda cheese 

Aging plan for Gouda cheese after pressing and drying (1–2 days at room temperature):

1. Week 1–2:

Temperature: 10–12°C

Humidity: 80–85%

Turning: once a day

Note: the cheese is still "soft", the basic aroma is developing

Option: light wax coating or first brine (optional)

2. Week 3–4:

- Temperature: the same (10–12°C)

- Humidity: keep high (80–85%)

- Turning: 2–3 times a week

- Note: the cheese becomes firmer, the aroma deepens, the milk tone turns nutty

3. Week 5–6:

- Temperature: 10–12°C

- Humidity: the same

- Turning: 1–2 times a week

- Note: full taste, golden color, more compact texture

- Wax coating: ideal now, if you want longer protection ripening

- Brine: can be done before waxing, if you want a stronger saltiness

4. Week 7–8 (optional for a very strong aroma):

- Temperature: 10–12°C

- Humidity: same

- Turning: once a week

- Note: cheese with a full, rich flavor, golden color, texture completely firm

- Wax: if not before, now mandatory for protection if going to ripen for a longer period

Additional tips:

- Cheese should not stand directly on wood or cold metal – use a rack or plate

- Check occasionally for possible mold; if it appears, wipe with a clean cloth and a little brine or alcohol

- Longer ripening means a stronger and more complex flavor, but the cheese will lose some moisture and weight