Author Topic: 15 Gal Farmhouse Cheddar Batch 11  (Read 3193 times)

Offline saycheese

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Re: 15 Gal Farmhouse Cheddar Batch 11
« Reply #15 on: February 21, 2009, 07:37:34 PM »
The splash monster looks great!  Here's hoping it ages well.


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Offline Wayne Harris

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Re: 15 Gal Farmhouse Cheddar Batch 11
« Reply #16 on: February 21, 2009, 07:40:18 PM »
I'm gonna go as long as i can without waxing my parm.

Matter of fact, if i can help it, i am gonna try to not wax it.
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Offline Likesspace

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Re: 15 Gal Farmhouse Cheddar Batch 11
« Reply #17 on: February 21, 2009, 08:38:39 PM »
I had the same initial thought, Wayne but I simply cannot control the humidity in my cave so waxing is in the future for my parmesan.
No matter what I do, I run with a 58%, max,  humidity and that simply will not work. I'll end up with an 8" thick rind at the end of the aging period if I even try not to wax.
So, early next week I'm going to cover it up. It might not be optimal but it's better than the alternative in my situation.

Dave

Offline Cartierusm

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Re: 15 Gal Farmhouse Cheddar Batch 11
« Reply #18 on: February 21, 2009, 11:51:32 PM »
Wayne why would you even consider waxing Parm.
Life is like a box of chocolates sometimes too much rennet makes you kill people.

Offline Wayne Harris

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Re: 15 Gal Farmhouse Cheddar Batch 11
« Reply #19 on: February 22, 2009, 08:35:42 AM »
I personally would not....
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Offline Likesspace

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Re: 15 Gal Farmhouse Cheddar Batch 11
« Reply #20 on: February 22, 2009, 08:09:47 PM »
I personally did.....tonight.  :D
After only about three weeks my parmesan was starting to seem very hard and very dry. I did not notice any cracks, as yet, but it felt as if they could appear at any moment.
I know this is not the best treatment for this style of cheese but I simply do not have a decent cave setup at this point. This is certainly something I'm going to have to work on.
Oh and Cater.....
I probably would have allowed this cheese to age and crack and dry completely out, if not for your posts about the text book saying you could wax a parm.
Sheesh man, you gotta work with me here. :-)

Dave

Offline Cartierusm

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Re: 15 Gal Farmhouse Cheddar Batch 11
« Reply #21 on: February 23, 2009, 01:26:47 AM »
Dave don't worry about it, you're absolutely correct, if you can't competely control the environment wax it. My text books says to wax blue and pierce through the wax, then peel the wax away before distributioin.
Life is like a box of chocolates sometimes too much rennet makes you kill people.

Offline Wayne Harris

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Re: 15 Gal Farmhouse Cheddar Batch 11
« Reply #22 on: February 23, 2009, 01:33:25 PM »
Since these parm wheels are already somewhat damaged goods,  I am not ever ever gonna wax these.  I am gonna let these form a natural rind even if they crack, crumble and the parm dust blows away.



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Offline Likesspace

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Re: 15 Gal Farmhouse Cheddar Batch 11
« Reply #23 on: February 23, 2009, 10:02:53 PM »
Wayne...
I know what you're saying, but you have to understand.....
I'm nearly 46 years old and have no life.
Waxing a cheese is one of the "high points" of my week.
Even if a parm isn't supposed to be waxed and even if it is a lost cause due to manufacturer error.....it still gave me something to do on a Sunday evening. :-)
Honestly, I figure this will turn into SOME kind of cheese, even if it isn't a typical parm. I don't have anything better to do for the next few months than wait to see what it turns in to.
Hopefully I'll be happy with the results.
Good luck with your attempt, as well.

Dave

Offline Cartierusm

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Re: 15 Gal Farmhouse Cheddar Batch 11
« Reply #24 on: February 24, 2009, 03:09:45 AM »
Am I talking to myself? I have a book that says waxing parm is just fine. ;D

Dave you don't have no life, your goal is to promote my cheese press. ;D

And waxing would be a highlight if you've been through what I've been through. Tea, knows how it is.

P.S. I meant 'wouldn't be a highlight'.
« Last Edit: February 24, 2009, 01:43:56 PM by Cartierusm »
Life is like a box of chocolates sometimes too much rennet makes you kill people.


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Offline Wayne Harris

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Re: 15 Gal Farmhouse Cheddar Batch 11
« Reply #25 on: February 24, 2009, 01:28:21 PM »
Well, if you have a book Carter..., well then it has to be true.

BTW,  who wrote it?  Rikki Carroll?


;)

Wayne A. Harris - in vino veritas

Offline Cartierusm

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Re: 15 Gal Farmhouse Cheddar Batch 11
« Reply #26 on: February 24, 2009, 01:44:13 PM »
Thanks for backing me up Wayne. ;D
Life is like a box of chocolates sometimes too much rennet makes you kill people.

Offline Wayne Harris

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Re: 15 Gal Farmhouse Cheddar Batch 11
« Reply #27 on: February 24, 2009, 02:37:22 PM »
you know i always have your back, but sometimes you toss a meatball right over the plate and i gotta take a swing.

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Offline Likesspace

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Re: 15 Gal Farmhouse Cheddar Batch 11
« Reply #28 on: February 24, 2009, 07:28:54 PM »
Well, at least the book says (Carter's cheese press is the best) that waxing a parmesan is fine.
That makes me think that I will, at the very least turn out (You all need this press...it will change your life) something that resembles a parm.
Now if I had only added the lipase and the LH100 I might even feel as if I'm looking forward to (thecheesewhey.com) cracking it open and being happy with the cheese.
At least I don't have to worry about the humidity problem any more.

Dave

Offline Wayne Harris

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Re: 15 Gal Farmhouse Cheddar Batch 11
« Reply #29 on: February 24, 2009, 07:32:42 PM »
LOL

Mr Subliminal.
Wayne A. Harris - in vino veritas