Author Topic: H-K-J's second stacked & milled Cheddar  (Read 1056 times)

Offline H-K-J

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H-K-J's second stacked & milled Cheddar
« on: May 12, 2014, 05:38:23 PM »
Had to get another one of these goin and agein,
the first one is going fast and as far as I can tell it wont last very long at this rate.
this went great, times were right on, temps were great, after milling and first press had me a little worried curds didn't want to knit (or so I thought)
I raised the weight each time I flipped, everything came together by the time I was ready for the over night press.
The rind is dryer than our last one already, I am thinking we will try a natural rind this time, we will see how that works out ???

I think I will be making another maybe this week so we can age one at 6 months and the other at 1 year ^-^
here's to everything going as planed (yah right that always works out ::))
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Offline JimSteel

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Re: H-K-J's second stacked & milled Cheddar
« Reply #1 on: May 12, 2014, 08:05:16 PM »
Looks awesome.  I like the visible transformation of the curds in each picture after pressings.

It's always great when things go as planned. (which in my experience, is rather infrequent)

Offline JeffHamm

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Re: H-K-J's second stacked & milled Cheddar
« Reply #2 on: May 12, 2014, 08:19:24 PM »
That's a great looking cheddar!  I would suggest making one of these, or some kind of cheddar, every 2 or 3 months.  Then, you end up with a stream of them being cut at the 1  year or so mark.  Nice. :)

- Jeff
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Offline Spoons

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Re: H-K-J's second stacked & milled Cheddar
« Reply #3 on: May 12, 2014, 09:45:41 PM »
yeah, those are some real nice knit pics! Nice looking cheddar! Good luck with the 1-year project, that's a tough one...
- Eric

Offline H-K-J

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Re: H-K-J's second stacked & milled Cheddar
« Reply #4 on: May 18, 2014, 11:31:33 AM »
WOW only 51 weeks to go :P
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Offline Spoons

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Re: H-K-J's second stacked & milled Cheddar
« Reply #5 on: May 18, 2014, 02:29:43 PM »
WOW only 51 weeks to go :P

Already 2% of the waiting/aging done. How time flies!  ;)
- Eric

Offline Al Lewis

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Re: H-K-J's second stacked & milled Cheddar
« Reply #6 on: May 19, 2014, 06:33:51 PM »
Looking great buddy!! ;D

Offline GlabrousD

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Re: H-K-J's second stacked & milled Cheddar
« Reply #7 on: May 21, 2014, 02:32:47 AM »
That's a great looking cheese H-K-J... a cheese to you Sir and please keep us posted on progress.

Cheers, GD.

Offline JeffHamm

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Re: H-K-J's second stacked & milled Cheddar
« Reply #8 on: May 21, 2014, 02:39:06 AM »
I concur!  that's one fine looking cheddar.  going to be a real treat in a mere 51 weeks! :)
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Offline H-K-J

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Re: H-K-J's second stacked & milled Cheddar
« Reply #9 on: May 21, 2014, 08:23:48 AM »
LOL ;)
have been having a few spots of blue (I wonder where that comes from) wiping it away with vinegar,
I want the geo as I am going to try going all natural if it don't get to ugly :o
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Offline JeffHamm

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Re: H-K-J's second stacked & milled Cheddar
« Reply #10 on: May 21, 2014, 01:49:40 PM »
It's ok if the rind gets ugly.  Cheddar is left to grow what will, the rind is just removed when it goes in the plastic wrap.

- Jeff
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Offline Geo

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Re: H-K-J's second stacked & milled Cheddar
« Reply #11 on: May 21, 2014, 03:42:23 PM »
It's looking lovely out of the press. Have a cheese. I'm sure I'll give you another when you finally open it.

Like you, I have a real problem with wild blue in my cave. I'm sure I'll manage to sort it one day, but it's keeping me busy with cleaning at the moment!

Offline H-K-J

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Re: H-K-J's second stacked & milled Cheddar
« Reply #12 on: May 27, 2014, 10:47:00 AM »
OK you Cheddar king's and queen's, is a natural rind suposed to start out like this?? :-\
my BH want's it washed with a wine brine, she is good with scary mold on a Stilton but not on her cheddar's :o
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Offline JeffHamm

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Re: H-K-J's second stacked & milled Cheddar
« Reply #13 on: May 27, 2014, 01:06:27 PM »
Hi H-K-J,

You'll get lots of wild geo and blues setting up camp.  I just take a brush to it when it starts too look a bit scary, but yah, that's what it looks like.  After a while, the surface depletes of food for the moulds, and things settle down and go brown.  Then it's pretty easy going.  When you cut into it, provided you had a good knit, you'll see that all the ugliness is only on the surface.  Your cheese will have a great personality!

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

Offline H-K-J

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Re: H-K-J's second stacked & milled Cheddar
« Reply #14 on: May 27, 2014, 04:05:31 PM »
Thanks for that bit of encouragment,
it is getting slightly scary and I have brushed back the blue twice, just flipping it now.
we shall see 8)
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But the ability to cope with it."