I don't know why, it seem's like there are a few cheddar experiments happening on the forum lately,
I decided to make
another cheddar yesterday only this time I used store H/P milk and cream,
everything is basically the same as the one I made last week except for the milk and that I only used 1/2 tsp. of annatto this time,
it doesn't hurt yer eyes when you look at it
I did have some curd fracture during the cooking period and the curd seemed dryer than last weeks.
after the first light press (a little over 1 lb/sq inch) the cheese looked as if it would never knit together.
after the second press, I knew it wasn't going to come together
the third and forth made me feel better, after the overnight I was smilin
and the finale press w/o cheesecloth, I do believe I can live with the result
so one more ageing in the cool room.