Hi there, I need a little help identifying this cheese.
I just cut into this cheese I made on 6/16/11 and for some reason I didn't copy a name or where the recipe came from, but it tastes great, slices nice at room temp. , breaks like sharp Cheddar when cold, tastes like a sharp Gouda, melts well with a little stretch to it and a great nutty taste. I'm going to make it again tomorrow to make sure it wasn't an accident.
The make is for 1 gal of whole milk, 3 cubes of thermo. starter and rennet added at the same time, cut curd at 90 min., raise temp. to 124 deg F, wash curd 3 times, press lightly for 2 hrs. then at 150 # for 12 hrs , 26% brine for 24 hrs.
I'm wondering if this is a real cheese or something I was experimenting with.
Any help would be appreciated.
Thank You
Sam
P.S. The curd time is unusual because I've been using Flocc. time for quite a while now.