Hi all,
At the weekend, I opened my very first cheddar, which was aged for 4 months. I used G. Caldwell’s protocol, and am very happy with the result despite the poor knit achieved, and the subsequent incursions of blue…
The flavour was mild as expected, however certainly attained the correct profile for cheddar.
This bodes well for the other two cheddars in my cave, which I will age out for a year…
Best wishes,
Neil