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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled)
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My first natural rind cheddar
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Topic: My first natural rind cheddar (Read 2642 times)
Digdagdug
Guest
My first natural rind cheddar
«
on:
November 11, 2013, 06:48:04 PM »
This was a 3 gallon cheese in the cave for two and a half months. The texture and taste were classic.
Total beginners luck I'm sure. I have others aging and I hope they're this good.
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leboy001
Guest
Re: My first natural rind cheddar
«
Reply #1 on:
November 11, 2013, 10:19:49 PM »
YUM!! this looks like its tastes epic
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Spoons
Guest
Re: My first natural rind cheddar
«
Reply #2 on:
November 11, 2013, 11:21:31 PM »
Oh wow! What a rustic looking cheese! Well done!!! A cheese for you for such a classic looking cheese!
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Denise
Guest
Re: My first natural rind cheddar
«
Reply #3 on:
November 12, 2013, 07:15:58 AM »
A very professional-looking cheese! A cheese to you!
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JeffHamm
Guest
Re: My first natural rind cheddar
«
Reply #4 on:
November 12, 2013, 05:44:13 PM »
A cheese to your for an outstanding success. Well done!
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Boofer
Old Cheese
Location: Lakewood, Washington
Posts: 5,015
Cheeses: 344
Contemplating cheese
Re: My first natural rind cheddar
«
Reply #5 on:
November 13, 2013, 02:25:33 PM »
Beautiful cheese!
It looks like it was clothbound. Is that correct? I love the look of the individual curds fused together. It looks much older than 2 1/2 months.
Well done, Digdagdug.
-Boofer-
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Let's ferment something!
Bread, beer, wine, cheese...it's all good.
Digdagdug
Guest
Re: My first natural rind cheddar
«
Reply #6 on:
November 17, 2013, 03:14:15 AM »
Thank you all for the cheeses!
Quote
It looks like it was clothbound. Is that correct?
This was only wiped. Why does cheddar get the cloth treatment? It seems like a great cheese for a natural rind since it's nice and dry and the rind is stable even in my "natural" cave.
Quote
It looks much older than 2 1/2 months.
I suspect that it 'speed aged' because my cave was at 50% RH for half the time the cheese was in there. It definitely seemed like an older cheese to me as well.
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GlennK
Guest
Re: My first natural rind cheddar
«
Reply #7 on:
November 17, 2013, 12:32:19 PM »
That is a tasty looking cheese!
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled)
»
My first natural rind cheddar