Author Topic: Cutting the first cheese  (Read 1020 times)

Offline Michael

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  • Location: Cool, California
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Cutting the first cheese
« on: September 21, 2008, 11:37:18 AM »
Decided that a good way to start a cheese day was to have some. Cut into my very first hard cheese that was two months old. It started as a farmhouse cheddar recipe. But it didn't end up that way. The first surprise was that it had small holes in it that appear to be gas formed. It is also quite springy like a Swiss. The flavor is medium strong, tangy with almost some bitterness to it but not in a bad way. Almost like a lemon rind bitter. It does not taste at all like a cheddar. Wife and kids really like it. Ate half the wheel for breakfast.

Made with 3 gal raw milk
Waxed after one week
1.6 lb with wax on it.
2 months at 55F
"I don't know... it's like no cheese I've ever tasted..."  Wallace


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Offline Tea

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Re: Cutting the first cheese
« Reply #1 on: September 21, 2008, 04:12:16 PM »
MIchael that looks really great.  I was saying in another post that it is difficult at time to know what we should be shooting for sometimes, as most of the cheeses are mass processed.  As long as the family likes it and it gets eaten, then it is a winner.

Offline John (CH)

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  • Location: Katy, Houston, Texas, USA
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Re: Cutting the first cheese
« Reply #2 on: September 21, 2008, 09:01:33 PM »
Michael, looks great and the wax came off beautifully, congrats!

Offline reg

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  • Location: Niagara Falls Ontario Canada
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Re: Cutting the first cheese
« Reply #3 on: September 22, 2008, 07:04:40 AM »
yes it looks good !!! wished i could taste it ;-))) the texture looks good also

reg
reg