15 Gallon Farmhouse Cheddar

[Likesspace]

Carter....
At this point in my cheese making I can't imagine the tricks and traps of dealing with such a monster size cheese.
Regardless, it sure does look nice.
If possible, could you use something as a reference point (like a coffee cup) to give us all an idea of just how big this thing actually is?
I know that my Co/Jack looks huge and it was only from a six gallon batch.
I'm just having problems really visualizing something this big.
Great work though.....

Dave

[Cartierusm]

Porn

[Likesspace]

Okay, at first I was impressed with the size of the cheese wheel.
Now I have to ask:
What in the HELL are you going to do with that much Tabasco??
Sheesh!

Dave

[Cartierusm]

Basically, it's one of those life things, if you experience pain beyond all recognition the rest of life seems REAL easy, so all I have to say is Tabasco Colonic...AHHH feel the burn.

No really, I love hot sauce so this was one of my Hanukkah presents. I'll drink it..I mean use it then fill it with tomato juice or something just for display. That's nothing though I've got a ton of unique hot sauces. I even have straight habanero, Jalapeno and Serrano Mash so I can make my own hot sauce. I originally tried making my own mash but it didn't work. Chopping up 10 pounds of habaneros in my kitchen even with the fan on, windows open and gloves it was torture.

[Tea]

Very impressive Carter, you should be one proud papa bear with that one.  Hope it ages well for you.

[Cartierusm]

Thanks. I hope it ages well too. It's in my cave 55F and it'll be ready in about 8 months.

[LadyLiberty]

Thanks. I hope it ages well too. It's in my cave 55F and it'll be ready in about 8 months.

It's a beautiful looking cheese, Carter! 

[wharris]

I am very impressed/envious.

2 questions.

What are your turning plans?

Would you use the embossed follower again for waxed wheels?

[Likesspace]

"Feel the burn" Sheesh! ROFL!
You crack me up.
Anway, it is a great looking wheel of cheese.
Of course I'd probably give it a try within 4 months, instead of eight.  ;D

Dave

[Cartierusm]

Wayne, I'll flip it everyday as I have other cheeses to flip. No I won't use ther follower for the waxed cheeses I'll be making a brand this week to brand the wax. I'll also see how it brands the rind of parmesan. I'm going to start working on mold inserts for side designs, such as the ones for parmesan and manchego. Just have to figure out the details on drain holes or pressing and that sort of thing.

[LadyLiberty]

Wayne, I'll flip it everyday as I have other cheeses to flip. No I won't use ther follower for the waxed cheeses I'll be making a brand this week to brand the wax. I'll also see how it brands the rind of parmesan. I'm going to start working on mold inserts for side designs, such as the ones for parmesan and manchego. Just have to figure out the details on drain holes or pressing and that sort of thing.

Let me know how that goes.  If this manchego turns out well, I would love to get an imprint all the way around it, the next time we make some! :)

[Cartierusm]

It's going to take some R&D.

[Tea]

Carter I have been looking at wax stamps the last couple of weeks, and I was thinking of something along the lines of them, where the heads can be replaced with different motifs etc.  Even something where dates could be interchanged for easy recall.

For burn stamping, maybe something that fits over the top of one of those kitchen flame burners (sorry can't think what they are called at the moment).

I wonder if, with the plastic follower, if the imprint was inverted into the mould, if that would give a better result when waxing?

Anyway still think this is a great idea, that is still worth some R&D.

[Cartierusm]

Tracey, so the letters are raised? Might be worth a go, but I'm not too fussed, I'd rather have the burning....hee hee fire.

[Cartierusm]

Any help is appreciated. My farmhouse cheddar has been in the cellar for a week or so and I'm starting to get some leaking from small pin holes in the wax. I sealed them up and they reformed in the same region. I don't think excess whey will hurt the cheese but it certainly won't age properly.

So my question to you all is should I cut off the wax, redry and rewax?