Yesterday I made a cheddar (traditional English via Ricki Carroll's recipe) with 3 gallons pasteurized store milk and 2 quarts ULTRA-pasteurized whipping cream. CaCl added to milk before starter.
I should have looked closely at the cream in the store, so ended up with a highly processed cream.
Curd formed nicely, but after the stirring and cooking the whey was having troubles getting out of the curd. I let it set for 45 minutes, hoping it would release whey, but it didn't. A yellowish oil appeared on top of the curds. There was a lot of curd in the cheesecloth which made it a draining nightmare while flipping at 95ºF for a few hours. The draining was quite oily and fatty.
Ultimately, the draining problem drew me off schedule during the cheddaring period. It all went to press, filling the large 8" mold, and has been pressing for over 16 hours so far. Haven't weighed the cheese, but it is large enough, so the curd harvest was good.
Whey left behind was very rich and white/mild green.
I'll see how this cheddar turns out in 3 or more months. So far it just seems far softer and oilier than normal store milk cheeses I have made. I might have to press it longer to harden it up more. Figured I would post my results and open a topic for people who wind up with some ultra-pasteurized milk in their cheese.