Hello all,
Wanted to show the results for a "Farmstead Cheddar" ..This is a 4 gallon ( approx 4 lbs) recipe using a 6" mold ...The pressure schedule was scaled up ( per Jim Wallace advice...) from the original ( 4" mold 12.5 sq ") to reflect the increased area (PSI) for a 6" mold ( approx 28sq ") as follows
60 minutes @ 22Lbs
3 Hours @ 56 Lbs
24 Hours @ 168 Lbs
The pictures show the internal cheese density ...small voids, looked just like the results from my 4" mold (2 gallon recipe) ..A few days drying , salt washing , waxing ..and off to the cave for a month..let ya-all know how it tastes Regards Fred