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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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Interesting Read about making Cheddars
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Topic: Interesting Read about making Cheddars (Read 1605 times)
DeejayDebi
Old Cheese
Location: Connecticut
Posts: 5,820
Cheeses: 106
Interesting Read about making Cheddars
«
on:
May 14, 2009, 01:55:08 AM »
Differences Between Cheddar Cheese Manufactured by the Milled-Curd and Stirred-Curd Methods Using Different Commercial Starters
http://jds.fass.org/cgi/reprint/91/1/76.pdf
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archroy
Guest
Re: Interesting Read about making Cheddars
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Reply #1 on:
May 14, 2009, 07:00:48 AM »
That is interesting, I plan on making some cheddar cheese soon and was wondering if it was worth doing the traditional method which seems like more work. Thanks for the info
-Archroy
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DeejayDebi
Old Cheese
Location: Connecticut
Posts: 5,820
Cheeses: 106
Re: Interesting Read about making Cheddars
«
Reply #2 on:
May 15, 2009, 03:52:07 AM »
I kind of like the traditional better but it's most a matter of mouth feel than taste or textures. Sounds more like I am describing beer but I think it melts in your mouh better if that makes sense?
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Cartierusm
Old Cheese
Posts: 1,874
Cheeses: 21
Re: Interesting Read about making Cheddars
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Reply #3 on:
May 25, 2009, 01:46:34 AM »
Thanks. I think John might want to put this in the library section.
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled)
»
Interesting Read about making Cheddars