Author Topic: A Quick List of Lessons Learned on my first Traditional Cheddar  (Read 697 times)

Offline Likesspace

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A Quick List of Lessons Learned on my first Traditional Cheddar
« on: February 14, 2009, 06:05:25 PM »
1. This is NOT an easy cheese to make.
2. Plan on wasting an entire day on the make of this cheese.
3. It is an insanely "fun" cheese to make.
4. PH meters are not only cool they are a necessary tool in the cheesemaking process.
5. My horizontal cut curd knife worked perfectly so now I need to get my friend to get the vertical cut knife finished (thanks to Carter for the design and Wayne for the stainless trolling wire tip).
6. Star San rules as a sanitizer. My wife has decided that we might go without food, but we will NOT go without Star San (she usually does all of the sanitizing work for me and did not like all of the rinsing associated with bleach).
7. I still get a thrill when I flip the switch on Carter's cheese press. It is really just too cool.
8. A minimum of three months seems like a long time to wait to see if all of my lessons learned have helped me to make a better cheese.

Dave


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Offline Wayne Harris

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Re: A Quick List of Lessons Learned on my first Traditional Cheddar
« Reply #1 on: February 14, 2009, 06:43:54 PM »
:)
I'm glad you had fun. It is an all day event. 

This cheese is why i want to get the big pot.  I would love to have 20lbs of cheddar after a whole day's effort.

Wayne A. Harris - in vino veritas

Offline Cartierusm

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Re: A Quick List of Lessons Learned on my first Traditional Cheddar
« Reply #2 on: February 15, 2009, 04:49:31 PM »
Ditto, I have a bottle of slightly higher strenght and spray everything in the kitchen the night before.
Life is like a box of chocolates sometimes too much rennet makes you kill people.