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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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Second Cheddar
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Topic: Second Cheddar (Read 721 times)
Threemillswhey
Medium Cheese
Location: Vancouver,Canada
Posts: 39
Cheeses: 13
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Second Cheddar
«
on:
November 30, 2014, 09:13:27 PM »
Farmhouse style cheddar . After salting pressed at 8 pounds for 1 hr,flip press at 10 lbs for 12hrs .
8 hrs in a near saturated brine, air dry at room temp until dry to touch (24hrs) then bandage wrap with 42 days aged beef fat .
«
Last Edit: November 30, 2014, 09:30:09 PM by Threemillslane
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Stinky
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Re: Second Cheddar
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Reply #1 on:
December 01, 2014, 01:44:31 AM »
Looks very nice...
From what I've heard cheddars in the recipe books call for much less pressure than ideal. I ended up going to 40 pounds rather than 10 on mine recently, but I'm not completely sure. I'd like clarification from a more experienced person.
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Threemillswhey
Medium Cheese
Location: Vancouver,Canada
Posts: 39
Cheeses: 13
Default personal text
Re: Second Cheddar
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Reply #2 on:
December 01, 2014, 02:27:21 AM »
I did my traditional cheddar at 50 pounds and my farmhouse style recipe called for 10 pounds think it's gives a texture difference.
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CheeseForum.org » Forum
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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled)
»
Second Cheddar