Cheddar texture?

[lazyeiger]

So I made a "fast maturing" cheddar based on the information from these three sources. The taste after 14 days is amazing, however the texture lacks a lot (IMO) it is more like a creamy Swiss than a cheddar. are there rules of thumb that govern texture, like use a lower fat milk to get a drier cheese ( like Parmesan)?

http://www.wacheese.com/index.php?option=com_content&view=article&id=80:fresh-cheddar-curd-extended-shelf-life&catid=43:moderate-cook-temp&Itemid=66
http://cheeseforum.org/forum/index.php/topic,7523.0.html
http://cheeseforum.org/forum/index.php/topic,9945.0.html

Thanks

Jon

[Boofer]

Hi Jon. I would say that the cooking and cheddaring processes contribute a fair amount to the end product's moisture content.

It also looks from your photo that you vacuum-bagged it. That would contribute to moisture retention as opposed to either cloth-wrapping, cream-coating, or developing a natural rind.

Certainly using a lower fat milk would also lean towards a leaner, drier cheese.

14 days is pretty short affinage for a Cheddar. More maturity and depth of flavor comes from longer aging as the enzymes and chemical processes have time to work their magic.

-Boofer-

[lazyeiger]

Boofer,

thanks for your comments. I list my make notes below. Yes you are correct it was allowed to stand in the cave (garage in a plastic box 55F) for one week, then the mold started to annoy me so I wiped with vinegar salt solution allowed to dry and vacuum bagged.

14 days is short! it was supposed to quick aging (maybe not that quick)
I have only made 4 cheeses and I am still trying to get a handle on what conditions cause what results! I do not have a Ph meter, however I hope to get one soon ( I hope Santa reads these forums)

Fast Aging Cheddar make notes.

4 gallons(US) whole P/H milk
9.0 gns MD88
9.0 gns Thermo B
1.5 gns Thermo C

5cc CaCl
5cc Veal rennet

Heat milk to 82F Add MB88 rehydrate for 5 mins then stir in
Ripen for 3 hours
Heat to 91F add Thermo B and Thermo C  rehydrate for 5 mins then stir in
Add CaCl stir in and wait 5 mins
Add rennet
Floctime = 6 mins (Fast??)
Let sit for 2.5 x (15 mins)
Cut curd to 3/8"
rest for 10 mins
Heat to 102F over 30 mins stirring
Let sit for 10 mins
Drain using cheese bag
Cut and stack
Restack 3 times in 30 mins
Mill (cut) into 1" strips
salt 1.6 oz in 2 goes
Press 0.5 psi for 10 mins
Turn press at 1 psi for 10 mins
Turn Press at 2.5 psi overnight