A better cheddar day

[Chetty]

Having recently found that most of my current attempts for cheese haven't worked as well as I hoped (just found out my rennet is out dated and was messing up everything). I decided to build a cheddar.  Everything went according to plan using Peter Dixon recipe except after making it I realized that i usually mill at 5.5 -5.6 range instead of 5.3 so it is going to be interesting to see what it's like. 

[Chetty]

Out of the press and in the cellar knit isn't perfect but it will have to do.

[MrsKK]

I'm envious of your cave!  I like the way you are labeling them, too.  I assume you wax the cheese and embed the labels or at least their strings into the wax?

[Chetty]

I don't wax at all if I can get away from it.  The tags are pinned to the board.  But I think I might be forced into some waxing because my inspector just informed me that in order to vaccum seal my cheese as packaging I would need an haccp plan another headache I don't want to deal with now. So I am going to either cream coat and wax if I ever sell a whole weel or Plastic wrap for chunks.

[Fritz]

Hey Chetty... They look great! Thanks for sharing your large(r) scale operation pics .... I envy anyone that has a machine that stirs ones curds .... If I think of the hours I stand there ....stirring .....stirring ..... Stirring the other way just to do something different.... Lol

Some of the best and award winning cheddars are bandaged 12-14 months... that will buy you lots of time to please the inspector dude with his petty needs... You can cryovac them then.

Keep up the great work man