Author Topic: Cheddar #1  (Read 1018 times)

RobinsonN

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Cheddar #1
« on: September 18, 2015, 08:48:45 AM »
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

RobinsonN

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Re: Cheddar #1
« Reply #1 on: September 18, 2015, 08:50:59 AM »
Another photo…

Offline OzzieCheese

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Re: Cheddar #1
« Reply #2 on: September 19, 2015, 11:28:02 PM »
They just add character !! Well done and have cheese for yours. Hope your others look as good.

-- Mal
Usually if one person asks a question then 10 are waiting for the answer - Please ask !

Offline Andrew Marshallsay

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Re: Cheddar #1
« Reply #3 on: September 20, 2015, 08:50:44 AM »
Well done and please accept cheese from me for your cheddar.
I've used Caldwell's recipe and have been pleased with the results. Perhaps you need to press it ahrder or longer to get the knit nice and tight.
- Andrew

RobinsonN

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Re: Cheddar #1
« Reply #4 on: September 22, 2015, 01:04:05 PM »
Thanks for the cheeses!

I pressed with an additional 8kg for the subsequent two cheddars, and the knit was much better... 

Cheers!

John@PC

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Re: Cheddar #1
« Reply #5 on: September 22, 2015, 02:42:32 PM »
Looks "cheddary" to me :)!  A cheese as well.