Author Topic: my first cheeses...  (Read 2493 times)

Offline stuartjc

  • Mature Cheese
  • ****
  • Location: Birmingham, AL, USA
  • Posts: 140
  • Cheeses: 3
my first cheeses...
« on: February 11, 2009, 05:58:41 PM »
This is the result of my experiments in making farmhouse Cheddar.

Cheese on the left is batch 1. It tastes kind of like a feta, but with a more solid, not crumbly texture.

Cheese on the right is batch 2. I added some annatto to make it a buttery yellow colour. The taste is less defined than batch 1, with a smoother texture.

I am very pleased with the results so far :)


Guests, join the CheeseForum.org community to remove this ad.


Offline Likesspace

  • Old Cheese
  • *****
  • Location: Southern Illinois
  • Posts: 773
  • Cheeses: 20
    • Middleton Street Weather
Re: my first cheeses...
« Reply #1 on: February 11, 2009, 08:09:24 PM »
Stuart,
The texture on both cheeses look great! Nice and smooth with no open places in the cheese.
What size wheels are these? They appear to be 6" diameter, but it's hard to tell with nothing to use as a reference point.
Regardless they really do look fantastic.
Congratulations on a great start.

Dave

Offline stuartjc

  • Mature Cheese
  • ****
  • Location: Birmingham, AL, USA
  • Posts: 140
  • Cheeses: 3
Re: my first cheeses...
« Reply #2 on: February 11, 2009, 09:55:33 PM »
the mold is about 7.5 inches on the inside diameter. The wheels are about 2 inches tall.

Offline stuartjc

  • Mature Cheese
  • ****
  • Location: Birmingham, AL, USA
  • Posts: 140
  • Cheeses: 3
Re: my first cheeses...
« Reply #3 on: February 11, 2009, 09:55:48 PM »
and thank you  :)

Offline Tea

  • Old Cheese
  • *****
  • Posts: 1,914
  • Cheeses: 27
Re: my first cheeses...
« Reply #4 on: February 11, 2009, 10:02:19 PM »
Stuart they look fantastic, congratulations.  So do you know, apart from the colour, why these two cheeses are so different? 


Guests, join the CheeseForum.org community to remove this ad.


Offline stuartjc

  • Mature Cheese
  • ****
  • Location: Birmingham, AL, USA
  • Posts: 140
  • Cheeses: 3
Re: my first cheeses...
« Reply #5 on: February 11, 2009, 10:06:59 PM »
Tea, it's probably because my temperatures were all over the place  ;D

I like the results, but they are not what you'd call "Cheddar"... but hey, only my first two cheeses. I know I will get better!

Offline Tea

  • Old Cheese
  • *****
  • Posts: 1,914
  • Cheeses: 27
Re: my first cheeses...
« Reply #6 on: February 11, 2009, 10:13:26 PM »
I agee, as long as they are edible, I don't mind.  Got to learn somehow.

Offline stuartjc

  • Mature Cheese
  • ****
  • Location: Birmingham, AL, USA
  • Posts: 140
  • Cheeses: 3
Re: my first cheeses...
« Reply #7 on: February 11, 2009, 10:17:56 PM »
I agee, as long as they are edible, I don't mind.  Got to learn somehow.

Exactly my thoughts :)

Offline Wayne Harris

  • Wine and Cheesemaker
  • Old Cheese
  • *****
  • Location: Cleveland, Ohio
  • Posts: 1,938
  • Cheeses: 53
  • Wayne Harris
Re: my first cheeses...
« Reply #8 on: February 12, 2009, 01:15:26 AM »
Congrats.  They look better than the cheese of mine i was eating today...


My recommendations are to develope a system of logging exactly what you did (And did wrong) so you can go back and figure out what works and what does not.

Good luck..
Wayne A. Harris - in vino veritas

Offline LadyLiberty

  • Mature Cheese
  • ****
  • Location: Santa Cruz, CA
  • Posts: 271
  • Cheeses: 1
    • Joy's blog
Re: my first cheeses...
« Reply #9 on: February 12, 2009, 02:42:21 AM »
Congrats.  They look good!  That's the first kind we made too.  How long did you let it age?  Ours is still in the "cave". We will try it in about two weeks.  It will be around 1.5 months old.

I know people who are into "slow" food... They haven't tried making cheese yet to know what real Slow food is!

This is teaching me patience!


Guests, join the CheeseForum.org community to remove this ad.


Offline Cartierusm

  • Old Cheese
  • *****
  • Posts: 1,864
  • Cheeses: 17
Re: my first cheeses...
« Reply #10 on: February 12, 2009, 03:10:26 AM »
Yeah, how long did you age them for?
Life is like a box of chocolates sometimes too much rennet makes you kill people.

Offline LadyLiberty

  • Mature Cheese
  • ****
  • Location: Santa Cruz, CA
  • Posts: 271
  • Cheeses: 1
    • Joy's blog
Re: my first cheeses...
« Reply #11 on: February 12, 2009, 04:34:06 AM »
Yeah, how long did you age them for?

Carter is 1.5 months long enough aged to have a decent farmhouse cheddar?

Offline stuartjc

  • Mature Cheese
  • ****
  • Location: Birmingham, AL, USA
  • Posts: 140
  • Cheeses: 3
Re: my first cheeses...
« Reply #12 on: February 12, 2009, 07:02:28 AM »
these cheeses are made to the "farmhouse Cheddar" recipe I got in the booklet with my kit from Leeners. I made them on Saturday and Sunday this week, and they are already edible. I will lay some down in the basement for aging, but having edible results this quickly is giving me the spur to make more, and make it properly.... which is probably exactly the point they were trying to achieve ;)

Offline Cartierusm

  • Old Cheese
  • *****
  • Posts: 1,864
  • Cheeses: 17
Re: my first cheeses...
« Reply #13 on: February 12, 2009, 01:28:16 PM »
Really edible already? Mine has zero flavor at that stage. LL, 1.5 is really the bare minimum for cheddar, if you can wait 3-6 months it will be way better.
Life is like a box of chocolates sometimes too much rennet makes you kill people.

Offline stuartjc

  • Mature Cheese
  • ****
  • Location: Birmingham, AL, USA
  • Posts: 140
  • Cheeses: 3
Re: my first cheeses...
« Reply #14 on: February 12, 2009, 01:30:39 PM »
edible, if a little bland. I have no doubt the taste will improve over time, so I have vacuum sealed 2 bags with 1/4 of each cheese in it for later consumption.