Too early, Bruce.
I looked at a number of Cheddar makes in the forum and tried to analyze Hansen's Cheddar brief
to determine what direction I should take. The brief states that Cheddar-type cheeses are primarily mesophilic-based and considers Lactococcus lactis subsp. lactis
and Lactococcus lactis subsp. cremoris
. It also talks about blending mesophilic and thermophilic strains. Add to this a desire to possibly highlight flavor and texture through the use of Lactobacillus helveticus
and Lactobacillus casei
I played the Mad Scientist and figured that Alp D
might be a suitable candidate to offer up most of these cultures in a Cheddar. Time will tell, I'm afraid. My desire is to not break into Cheddar Me This
and Cheddar Me That
for 12 months. Sometime in between now and then I have a Wasabi Cheddar
on the docket. That little can of wasabi powder stares at me whenever I open the pantry door.
You may notice that both of those makes have a similar culture mix, but arrive at it from different directions.