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Author Topic: Lancashire Variety  (Read 1123 times)

jawdog

  • Guest
Lancashire Variety
« on: March 25, 2011, 04:07:24 AM »
I made a 7 gallon batch of Lancashire today.  I divided the curds into three new Kadova molds.  The molds and liners are so easy to use.  I added caraway seeds to one cheese.  I added cumin seeds and some dried peppers from my garden last summer (medium heat) to the second cheese.  The third will go into the smoker (first smoked cheese).

Also, is it a cheese mold, or a cheese mould?  (Mold makes me think green and furry!)
« Last Edit: March 25, 2011, 04:15:06 AM by jawdog »
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mikeradio

  • Guest
Re: Lancashire Variety
« Reply #1 on: March 25, 2011, 04:38:56 AM »
WOW those look great, what size of Kadova molds are they?

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jawdog

  • Guest
Re: Lancashire Variety
« Reply #2 on: March 25, 2011, 05:24:12 AM »
Thanks.  The molds are 130x126mm (about 5x5").
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MrsKK

  • Guest
Re: Lancashire Variety
« Reply #3 on: March 25, 2011, 08:50:12 PM »
Those cheeses look good.  Let us know how they turn out when they have been aged.

It all depends on country of origin of the poster.  In America, it is mold - for both the container used to shape/drain/press the cheese and the nasties that tend to grow on it.  In Great Britain, I believe, "mould" refers to the container, but I'm not sure if it also applies to the growth.
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BigCheese

  • Guest
Re: Lancashire Variety
« Reply #4 on: April 11, 2011, 07:23:36 AM »
look great! Make me wish I had followed through with that Kadova order LB was organizing. Did that ever happen?
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