Hello Happy Cheesemakers,
Today is about 7 days since I made my Farmhouse Cheddar #1
Weight 985 grams
rind is yellow still somewhat soft firm
I rubbed coarse salt today all around
then I rub little olive oil all around
Back to cheese cave ( mini fridge ) temp 52-54 degrees
I did make Cheddar #2 same way
Something different in pressing/ drying within 24 period
After pressing overnight and airdrying, there were still some liquid coming out. It cracked a little bit on one side when I was pulling it out of the cheese mould. I put the cheese back to the cheese press, hard press overnight.
Took it out the next day crack is gone and cheese is firmer and dry. I hope pressing it again second time and leaving it overnight did not do anything to the texture orgo anything wrong in the end? Okay, I have to be very optimistic. Any comments?
Both cheeses seems doing well in cave for now.