I hope some of you more knowledgeable guys out there may be able to help me
I started making cheese (mostly cheddar style) about 9 Months ago, using P&H Milk with Cacl added, using various recipes (still trying to source Fresh Milk)
I have generally followed the recipes fairly closely (thanks to all of you who post such detailed procedures with you makes !)
in general they have been "aged" for between 1 and 3 Months, and the older ones have worked out quite well as far as taste / texture is concerned
I have made Farmhouse Style Cheddar, Lancashire(ish), Red Leicester, and Double Gloucester style cheeses.
in the main I dry them for approx 5 days, but a lack of sensible storage then means that I am currently Vac Packing them and keeping them in a fridge in the garage at around 5 - 8 degrees Celsius to mature
my question is
none of cheeses seem to melt properly when Grilled or heated, they Just hold their shape and achieve a weird texture, which reminds me of Grilling Processed cheese.
hopefully someone can tell me if this is just because it is P&H Milk, lack of aging,or an issue with my general process or my storage / aging methods ?
I Really want to get cheeses with a good "Melt" as we love cooking with cheese !