Author Topic: First Cheddar  (Read 1062 times)

Offline akhoneybee

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First Cheddar
« on: March 16, 2013, 12:29:26 AM »
Well........  I made my first cheddar according to Rikki's book.  I dried it nicely and coated it in wax from my bees in early February.  I cut it open, I know, I'm weak.  It tasted a wee bit sour but smells like cheddar.  I'm thinking of sealing the two halves back up.  What does cheddar taste like after 6 weeks???  It wasn't hard at all inside yet!
2 cheddars, the jury is not in yet! 2 goudas and a couple of soft cheeses that were just okay. Crottins waiting.
Camembert success!

Offline Schnecken Slayer

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Re: First Cheddar
« Reply #1 on: March 16, 2013, 01:44:59 AM »
Cheddar is typically aged a bit longer, six or more months.

I don't know what a cheddar at 6 weeks would be like?
One day I will add something here...

Offline Boofer

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Re: First Cheddar
« Reply #2 on: March 16, 2013, 09:08:38 AM »
Patience is a virtue...and will be rewarded. ;)

Let's ferment something!
Bread, beer, wine,'s all good.

Offline JeffHamm

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Re: First Cheddar
« Reply #3 on: March 16, 2013, 07:14:51 PM »
Yes, age that one out.  If you want something quicker, try a Wensleydale or Lancashire or Caerphilly.  All are in the cheddar family, and are intended to be eaten quite young.  A lot of people have had success with caerphilly on the board, so check out a number of different threads.  And there were a fair few making Lancashire a year or so ago, so dig back for those.  There's a couple fairly recent Wensleydale threads.   Good luck, and keep us posted.

- Jeff
The wise do not always start out on the right path, but they do know when to change course.