Author Topic: Natural rind cheddar?  (Read 759 times)

Offline WovenMeadows

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Natural rind cheddar?
« on: March 23, 2013, 01:44:52 PM »
I generally see only reference to cheddar-types being either a) waxed or b) clothbound. What about an otherwise natural rind, and how is this typically, or ought to be, done? Brushed-mold? Washed-rind? Oiled?


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Online H-K-J

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Re: Natural rind cheddar?
« Reply #1 on: March 23, 2013, 02:46:57 PM »
I have been having good luck just using a wine brine that Alp has put on the forum.
I use it for my alpine, farmhouse cheddar's and the Caerphilly cheeses I have made .
the moldy rind (or al-natural) rinds kinduh freak me out, unless it's a Stilton blue of course :o
act as if it were impossible to fail.

Offline WovenMeadows

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Re: Natural rind cheddar?
« Reply #2 on: March 23, 2013, 05:45:03 PM »
I've got a few light brine-washed cheddar types currently going, looking orange colored like my gruyere. Just doesn't seem like its a treatment I generally read about.

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Re: Natural rind cheddar?
« Reply #3 on: March 23, 2013, 10:12:03 PM »
have a CAERPHILLY on the go which i wash with SHERRY, PORT, MUSCAT,OLIVE OIL and VINEGAR

the wash solution is made up of equal parts of the above

sits in the cave at 11c with 90% RH,,,,looking quite evil , but smelling and tasting exquisitely ADULTS ONLY

many regards ,brian


Offline Boofer

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Re: Natural rind cheddar?
« Reply #4 on: March 24, 2013, 05:29:03 PM »
have a CAERPHILLY on the go which i wash with SHERRY, PORT, MUSCAT,OLIVE OIL and VINEGAR

the wash solution is made up of equal parts of the above
Interesting mix...like a wine vinaigrette salad dressing. :o  Is this from a recipe or your own invention?

I'm very curious what the final results will be. :P

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curd nerd

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Re: Natural rind cheddar?
« Reply #5 on: March 24, 2013, 07:49:21 PM »
yes BOOFER thankyou,,,,,,,,,no,no recipe ,,will post taste and smell results ASP and a photo when it stops looking like a
mud pie

the DVD "cheese slices" volume 5 by WILL STUDD has a good long segment on CAERPHILLY

many regards ,,brian

Offline Digdagdug

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Re: Natural rind cheddar?
« Reply #6 on: October 15, 2013, 12:20:16 AM »
I'm doing natural rind cheddars. I haven't cracked one yet. They seem really easy to maintain. Is that your experience?
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