昨日(11/3)、改修された更別村ふるさと館のチーズ加工施設でゴーダチーズ作りを行いました。施設の運用後最初のチーズ作りだったようで、温度計や精密秤の電池が切れていたり台秤が壊れ修理に出されていたなどアクシデントが幾つか重なりましたが、レシピに沿ってチーズを作る事ができました。現在は写真にあるようにビニール袋の中で塩漬けを行なっています。我々の塩漬けはチーズ重量の1.5から1.7の塩をまぶして３日間ひっくり返しながら行う方式で、好みの塩分濃度にする事ができます。
Yesterday (11/3), we made Gouda cheese at the renovated cheese processing facility at Sarabetsu Village Furusato Kan. It was the first cheese making after the facility was put into operation, and although there were a few accidents, such as batteries for the thermometer and precision scale being out of order and the platform scale being sent for repair, we were able to make cheese according to the recipe. We are now salting the cheese in plastic bags as shown in the photo. Our method of salting is to sprinkle 1.5 to 1.7 % of the weight of the cheese with salt and turn it upside down for 3 days to achieve the desired salt concentration.
