Just another cheddar

[pastpawn]

White cheddar.  Final cheese = 2.5 lb.

I added some annatto extract (from seeds), but only enough to change the color a little. 

3g whole milk H/P. 
CaCl added
Temp raised to 90F
mesophilic culture added,
3/4 tsp liquid Rennet added
Wait 1 hour
Curds cut, 1/2 inch; very nice clean break
stirred once gently
heat (in utility sink) to 102F
break curds up by stiring,
Leave for 1 hour
Drain whey (save about half); put curds in cheesecloth, then in colander which fits perfectly in pot, over some of the hot whey
Leave cheddar to drain for 1 hr
cut up solid curds, add 1 tbsp kosher salt, wrap in cheesecloth, press for 12 hrs
soak in brine for 1 hr, put on drying rack for 6 days,
wash with vinegar, coat with salt, vac bag
age for ?

[John@PC]

It's clear you've been doing this for awhile .  I'm interested in what you did after pressing with the 6 days drying and vinegar, salting, and vac-bagging at such a young age?

[pastpawn]

It's clear you've been doing this for awhile .  I'm interested in what you did after pressing with the 6 days drying and vinegar, salting, and vac-bagging at such a young age?

Sorry John, I'm as noob as they come.  Just started about a month ago. 

I'm not sure what your question was. 

[John@PC]

....
soak in brine for 1 hr, put on drying rack for 6 days,
wash with vinegar, coat with salt, vac bag
age for ?

I guess I should have quoted and maybe I was taking it to literally, but it sounds like after 6 days you wash with vinegar, salt and vacuum bag.  Isn't there some time interval there between these?

[pastpawn]

....
soak in brine for 1 hr, put on drying rack for 6 days,
wash with vinegar, coat with salt, vac bag
age for ?

I guess I should have quoted and maybe I was taking it to literally, but it sounds like after 6 days you wash with vinegar, salt and vacuum bag.  Isn't there some time interval there between these?

About 15 minutes between washing with vinegar and salting/bagging.  If that's wrong, let me know!

[John@PC]

Sorry but I'm still a bit confused (comes with the age I'm at ).  I guess it's the "salting / bagging" thing that I'm getting hung up on.  Note that I'm a noob too (had to google that to find out what it is) but are you vacuum bagging after each wash?

[pastpawn]

Sorry but I'm still a bit confused (comes with the age I'm at ).  I guess it's the "salting / bagging" thing that I'm getting hung up on.  Note that I'm a noob too (had to google that to find out what it is) but are you vacuum bagging after each wash?

I'm sorry for not being clear.  No, I only bagged it after it was dried.

I let my cheese dry at room  temp, under cheesecloth, for 6 days.  Around day 3 I did a wash of white vinegar and salt (1/2 cup vinegar, tbsp salt).  After 6 days, I did the same.  After that second wash, I let it drip dry for about an hour, then bagged it.  That's it.  It's in the fridge now. 

Making a cotswold tonight, woot!