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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled)
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First Cheddar
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Topic: First Cheddar (Read 1587 times)
Sue~
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First Cheddar
«
on:
July 18, 2011, 01:42:11 PM »
My first hard cheese, I can't believe it's actually tasty! I had numerous problems, aged in a fridge for three months and had mold under the wax (I didn't realize how hard it is to balance 50 lbs on a little block of cheese! That's why it's not very square). I ended up with about 17 ounces of cheese. I will probably re-wax a bit of it and let it age some more.
Thanks for all the info here, it really helped. The last picture show a bit of the mold that was under the wax. The cheese turned out sort of 'crumbly' if that makes sense. Not sure what the texture should be
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Gürkan Yeniçeri
The one who masters temperature and humidity can make any cheese.
Old Cheese
Location: Canberra / Australia
Posts: 703
Cheeses: 36
It's not a hobby, it's an addiction, a good one.
Re: First Cheddar
«
Reply #1 on:
July 18, 2011, 11:04:55 PM »
Hi Sue,
Why it is so white? Is that your camera?
Looks like you skipped the cheddaring step a bit fast.
To prevent mold growing under the wax, I wipe the cheese first with vinegar; let dry and dip into hot wax.
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Sue~
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Re: First Cheddar
«
Reply #2 on:
July 19, 2011, 04:07:10 PM »
I made a ton of mistakes, including things like the temperature was too warm and I think the rennet was old. I have no idea what color it's supposed to be though.
I'm just happy it tasted like cheese! LOL
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smoky mountain girl
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Re: First Cheddar
«
Reply #3 on:
August 14, 2011, 09:06:11 PM »
Did you use goat milk? Cows milk has beta carotene, which gives the yellow color and goat's milk does not therefore it makes a white cheese. At least that is what I recently read.
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Sue~
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Re: First Cheddar
«
Reply #4 on:
September 24, 2011, 04:54:14 PM »
I used cow's milk. I plan on making another cheddar this weekend. Hopefully it'll go better this time, I learned a ton and glad I took notes the first time around.
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MrsKK
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Re: First Cheddar
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Reply #5 on:
September 25, 2011, 03:44:46 PM »
Unless I added annato, my cheddar turned out fairly white, too, especially when using anything other than summer milk.
It looks like you're getting there. I personally never consistently made good cheddar, so kudos on sticking with it.
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled)
»
First Cheddar