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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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My First 2 Cheddars
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Topic: My First 2 Cheddars (Read 2543 times)
kenjin
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My First 2 Cheddars
«
on:
April 10, 2009, 02:28:36 AM »
Here are my first 2 Stir Curd Cheddar's made with raw milk.The difference with using "Raw Milk" was incredible. I urge anyone who is serious about making cheese to try with raw milk even if it involves a long journey to fetch it.
I wonder if these are the first cheddar's made in Thailand?
Cheddar #1
Cheddar #1
Cheddar #2
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kenjin
Guest
Re: My First 2 Cheddars
«
Reply #1 on:
April 10, 2009, 02:30:25 AM »
Just a note. Cheddar #1 has colouring added to it. Cheddar #2 has no colouring.
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thegregger
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Re: My First 2 Cheddars
«
Reply #2 on:
April 10, 2009, 05:35:41 AM »
Nick:
Those Cheddars look great. How long do you plan to age them?
Greg
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wharris
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Re: My First 2 Cheddars
«
Reply #3 on:
April 10, 2009, 11:07:03 AM »
They do look good. What do your moulds look like?
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kenjin
Guest
Re: My First 2 Cheddars
«
Reply #4 on:
April 10, 2009, 11:53:35 AM »
Hi, they haven't been aged yet, this after about 3-4 days air drying.
As for the molds..I don't have any yet, I`m mid way through a build of one.
They were actually pressed in a small plastic bin about 7 inches wide and a saucer used as a follower.
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MrsKK
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Re: My First 2 Cheddars
«
Reply #5 on:
April 10, 2009, 02:51:28 PM »
Lookin' VERY good, Nick!
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Rich
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Re: My First 2 Cheddars
«
Reply #6 on:
April 11, 2009, 01:09:36 AM »
Great start Nick. So will you introduce your Thai friends to cheddar, or selfishly keep them all to yourself? Me, I'm selfish - mostly. What do you think about a bit more color next time?
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DeejayDebi
Old Cheese
Location: Connecticut
Posts: 5,820
Cheeses: 106
Re: My First 2 Cheddars
«
Reply #7 on:
April 11, 2009, 01:45:14 AM »
Really great looking cheese Nick! Hey you might start a fad there. Authentic American style cheddar. Great job!
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http://www.deejayssmokepit.net
kenjin
Guest
Re: My First 2 Cheddars
«
Reply #8 on:
April 11, 2009, 02:39:25 AM »
In my opinion, making them was the easy part, the hardest part is waiting for them to age, I can't wait to try one
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DeejayDebi
Old Cheese
Location: Connecticut
Posts: 5,820
Cheeses: 106
Re: My First 2 Cheddars
«
Reply #9 on:
April 11, 2009, 03:51:39 AM »
That is always the toughest part!
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wharris
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Re: My First 2 Cheddars
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Reply #10 on:
April 11, 2009, 12:31:03 PM »
Nick,
I agree that aging is the toughest part. How do you plan to age them?
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kenjin
Guest
Re: My First 2 Cheddars
«
Reply #11 on:
April 25, 2009, 01:05:07 AM »
Quote from: Wayne Harris on April 11, 2009, 12:31:03 PM
Nick,
I agree that aging is the toughest part. How do you plan to age them?
I have waxed them and converted an old fridge I have, obviously I have to be careful living in a tropical climate
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled)
»
My First 2 Cheddars