CheeseForum.org » Forum

CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: JeffHamm on December 18, 2011, 02:56:48 AM

Title: My first Traditional Cheddar.
Post by: JeffHamm on December 18, 2011, 02:56:48 AM
Hi,

My wife and kids were going to be out for the day, so I decided to make a traditional cheddar.  I've made other cheeses in the cheddar family, but not an actual cheddar itself.  I decided to follow the recipe in 200 Homemade Cheese Recipies, but I extended the cheddaring time to 2 hours from the 45 minutes indicated in the book.  I cheddar/mill Wensleydale for 2 hours, and the Riki Carrol book lists 2 hours, and I've always understood it was a fairly lengthy procedure.  45 minutes seems like nothing, so, after following the "flip every 10 minutes for 45) I decided to continue with every 15 until 2 hours was reached. 

So, all in all things have gone pretty well.  My plan is to wax this one and keep it until next Christmas / New Years.  No photos yet, but will get one tomorrow morning when it's completed the press.  I'm thinking I'll make another gouda to age for a year too given how nice this one turned out.

Anyway, here are my make notes.  The only picture to go with it is the heat rise chart.  That went really well, with just one blip early on.  I also had a longer floc with the calf rennet then last time (15 min 30 seconds) so might have to increase to 1.7 ml next time.


Traditional Cheddar Sunday, Dec 18, 2011.  Overcast, 21.5 C (fr 200 Easy Homemade .but extended cheddaring time..)
10 L Homebrand Standard
2 ice cubes buttermilk, 1 ice cube FD
¼ tsp CaCl (50%)
1.6 ml Calf Rennet
2 tbls salt

1)   Warm milk to 31 C
2)   Add culture (added and melted with temp reached at 8:31 31.4 C, moved to counter)
3)   Ripen 40 min (start 8:31-9:11)
4)   Add CaCl
5)   Add Rennet (added at 9:13:30)
6)   Floc time 9:29:00  3x 15:30 = cut wait 46 min 30 sec Cut time 10:00:00
7)   Cut into 1.25 cm cubes
8)   Heal 5 minutes (10:05-10:10 temp 30.8)
9)   Raise heat to 39 C over 45 minutes (start 10:10 @ 30.8 – finish 10:55 @ 39.2 C – good rise profile)
10)   Hold at temp for 40 min (start 10:55 – 11:35)
11)   Drain whey (11:35; temp 37.7)
12)   Return curds to pot in water bath at 39, to form a cake (put jug with 2 l whey to press into cake)
13)   Flip every 10 minutes for 45 minutes flip at 11:55, 12:05, 12:15, 12:25, done at 12:35)
14)   Flip every 15 minutes for 1 hour 15 min (flip at 12:50, 1:05, 1:20, 1:35, 1:50 done)
15)   Cut into 5 x 1.25 cm French fry strips (mill into hazelnut sized curds)
16)   Add salt
17)   Put in mold
18)   Press in the pot 1 hour flip redress (2:05 - 3:25 w 15 kg ; 1.08 PSI – knit progressing well; got busy with other things, so pressed an extra 20 minutes)
19)   Press in the pot 1 hour (3:25 – 4:25 w 20 kg; 1.43 PSI)
20)   Press over night (35.2 kg; 2.53 PSI; finished 5:40 am; final weight 1248g; 15.6 x 5.5 cm gives 1.19 g/cm3 density)

Made ricotta from 8+ l  whey & ¼ cup white vinegar: heat to 93.3.  Tried without vinegar, got a bit.  Then, let it sit for a while and GL dumbed all the vinegar in at once and a lot more formed.  Seemed like the biggest, fluffiest batch yet.  Will add 1 tsp salt when drained. recovered 356g.
Title: Re: My first Traditional Cheddar.
Post by: JeffHamm on December 18, 2011, 05:00:37 PM
Ok, I've updated the make notes with the final result.  The knit is really good.  The combination of pressing in the pot and the increase in my pressing weights to get me around 2.5 ish PSI seems to have really made the difference.  Well, I'll probably air dry this for a few days, then cave it for a couple weeks, then it gets a wax job and will go into hibernation for a year or so.  Or so goes the intention.

- Jeff
Title: Re: My first Traditional Cheddar.
Post by: DustinBlodgett on December 18, 2011, 05:43:26 PM
Wow, Jeff. It looks great! Your note taking and organization is very impressive.  Definitely something for me to aspire, too. 

It's gonna be hard to sit on that thing for a year!  Good luck.
Title: Re: My first Traditional Cheddar.
Post by: Cloversmilker on December 18, 2011, 05:49:12 PM
Looks great! 

I'm waiting to make more cheddars until I have a dutch press.  I just can't crank my screw press down hard enough to make the curds knit well. 
Title: Re: My first Traditional Cheddar.
Post by: JeffHamm on December 18, 2011, 05:54:02 PM
Hi DunstinBlodgett,

I keep a Word Document with recipies and edit them down to steps like this.  Then, when I make the cheese on the day, I copy the make notes over and fill in the details (start time, end times, temperatures, etc).  Sometimes I do things other than what I intended, and I note this and if I think it's the new best next step, I update the make notes in the recipe document.  I find this works well during the make too, because I've tried to keep the notes fairly terse (quick read then on to the next step.  That way it doesn't overflow my memory and have me forget what I was to do between computer and cheese vat! :) )

- Jeff
Title: Re: My first Traditional Cheddar.
Post by: JeffHamm on December 18, 2011, 05:55:27 PM
Looks great! 

I'm waiting to make more cheddars until I have a dutch press.  I just can't crank my screw press down hard enough to make the curds knit well.

Hi Cloversmilker,

I stack weights on top of mine.  I don't have a screw press.  I think you'll find a dutch press will really help things in the pressed cheese department.

- Jeff
Title: Re: My first Traditional Cheddar.
Post by: anutcanfly on December 18, 2011, 07:41:28 PM
Looks great!  I ran the recipe in 200 easy recipes and found I had to cheddar about 20 minutes extra, both times, to reach whey pH 5.5.  Good luck in keeping your hands off!  I still haven't aged one more than 6 months!  ::)
Title: Re: My first Traditional Cheddar.
Post by: JeffHamm on December 19, 2011, 12:18:00 AM
Hi anut,

So that would be just over an hour (65 minutes) cheddaring.  Hmmm, I really need to get a ph meter at some point.

- Jeff
Title: Re: My first Traditional Cheddar.
Post by: fied on December 20, 2011, 08:03:49 AM
I don't use a meter, but I do cheddar for at least an hour. Past experience taught me that the longer cheddaring time increases the flavour factor. Good luck with this one, Jeff.
Title: Re: My first Traditional Cheddar.
Post by: JeffHamm on December 20, 2011, 07:28:03 PM
Thanks fied,

I may be able to back off on the cheddaring to just over an hour then.  I think I got 2 hours from the Wensleydale recipe I have, where you keep the curds warm in a cheesecloth "bag" for two hours while you mill them every 15 minutes.  I've only made this twice, with the 2nd one to be ready for Christmas (so very soon; will be about 4 months).  The first one I added sage to, and ate it around the 2 month mark.  It was a great cooking cheese, but not versitile.  I've decided it's easier to add herbs than remove them.

Anyway, increased flavour factor combined with the 1 year aging should, if all goes well, produce a nice treat when the time comes.  I'm building up a stock pile of aged cheeses now, which is nice.  I have a gouda that will be 1 year on New Year's eve (have eaten 1/4 of it so far, and it's really good), a manchego that will be 1 year in Feb, a romano that will be 1 year in march.  I've also got some Montasio's moved into long term hibernation mode, so next year should end up with a number of nice cheeses coming online (or delayed disasters, depending upon how they've behaved - yes, I blame the cheese not the cheesemaker if it doesn't turn out!).  I've moved this one to the cave, where it will be kept for a couple weeks before waxing. 

- Jeff
Title: Re: My first Traditional Cheddar.
Post by: Tomer1 on December 20, 2011, 09:06:38 PM
Man... waiting a year for a cheese.  Thats madness...
Title: Re: My first Traditional Cheddar.
Post by: Crystal on December 20, 2011, 09:42:29 PM
Im considering opening up my first farmhouse cheddar and its only 4 weeks, dont know i could last a year!
Title: Re: My first Traditional Cheddar.
Post by: JeffHamm on December 20, 2011, 09:46:26 PM
I like to have a few that are in it for the long haul, but these survive because I also make quick ones, like caerphilly, butterkase, and lancashire.  Those I get to eat, and that helps me let the others just rest and wait.  Also, I might make another cheddar, just so I can open it sooner to see how it tastes.  The semi-lactics are another good one to get one into cheese quickly, which keeps the others safe from harm.

- Jeff
Title: Re: My first Traditional Cheddar.
Post by: Crystal on December 20, 2011, 11:31:20 PM
Thats a lotta cheese Jeff!
Title: Re: My first Traditional Cheddar.
Post by: anutcanfly on December 21, 2011, 01:43:56 AM
I'm with you Jeff!  I finally decided to just pack my cave and make quickies for in the meantime.  After 6 months to a year they will be ready on a regular basis with out having to cut in them early!  My sweet is really starting to wonder if my cave is magical, I keeping making cheese every week and the cave never seems to be full... it' only 5 cubic feet after all.  See if I don't pack a 100 pounds in there before I'm done!  8)
Title: Re: My first Traditional Cheddar.
Post by: pliezar (Ian) on December 21, 2011, 01:53:33 AM
I am glad things are going well with the cheddar Jeff.  I aged my first Cheddar for 9 months before getting into it, it was heaven.  I have one that will be almost 14 months when we get into it next Christmas
Title: Re: My first Traditional Cheddar.
Post by: JeffHamm on December 21, 2011, 04:06:32 AM
Hi anut and Ian,

Yah, this one is doing fine.  Knit is staying together and it's got a good clean smooth skin.  Slowly I'm getting a good supply of well aged cheeses.  Mmmmm.

- Jeff
Title: Re: My first Traditional Cheddar.
Post by: JeffHamm on December 22, 2011, 08:24:46 PM
This seems to have dried out well.  I've spotted some b.linens contamination though.  I decided to wax it today (that should shut down the b.linens).  It was 1166g prior to waxing, which seems to have gone well.  It will now be shifted to long term storage.  Will monitor for mold under the wax. 

- Jeff
Title: Re: My first Traditional Cheddar.
Post by: anutcanfly on December 22, 2011, 08:36:06 PM
I just finished the last piece of 9 month old goat cheddar, and by mistake it was contaminated with mold from a blue I had cut at the same time.  It was just a touch, but the flavor combined with an 9 month old goat cheddar was over the top wonderful, both smell and taste.  I am definitely going do that on purpose a few times!   :P
Title: Re: My first Traditional Cheddar.
Post by: Crystal on December 22, 2011, 08:37:40 PM
Wonderful when mistakes become our new favourite thing hey ;)
Title: Re: My first Traditional Cheddar.
Post by: JeffHamm on December 23, 2011, 12:40:42 AM
I'm curious, did it become contaminated at the time you waxed it, or after you opened it up again?

- Jeff
Title: Re: My first Traditional Cheddar.
Post by: anutcanfly on December 23, 2011, 04:20:10 PM
When it was done aging I divided it into chunks, vacuum packed and threw in the fridge.  As I was doing this with several cheeses, one being a blue, I must not have cleaned the knife between them.  I couldn't see blue so was very surprised to smell it so strong when I opened my last packet.  You know, when I think about it, the smell of blue has got to be the most delightful smell there is in the cheese world.

I'm thinking I will run a cheddar style and after it's ripened the way I like, I will then poke holes and inject some blue into the holes with a syringe and see if I can develop just a light kiss of blue.
Title: Re: My first Traditional Cheddar.
Post by: JeffHamm on December 23, 2011, 06:01:03 PM
Hi,

yes, that should work.  In the cheese making course I took last year, one of the things we were told we could do was to buy a kilo of a mass produced, mild cheese (say, budge edam).  Then, you buy a small piece of your favorite blue.  Introduce your budget edam (or mild cheddar, etc) to Hannibal Lectur and poke holes in all directions.  Then, smear the foil wrapper from your blue all over the budget cheese.  Eat your blue, and wrap your budget cheese in foil and put it in the crisper of your fidge for a month or two.  Of course, one could take a bit more care in developing the blue. Basically, that's what you're thinking of doing so just letting you know that it should work.

- Jeff
Title: Re: My first Traditional Cheddar.
Post by: anutcanfly on December 23, 2011, 06:28:11 PM
I hadn't thought to do it with budget cheese, but that's great idea!  :)
Title: Re: My first Traditional Cheddar.
Post by: JeffHamm on December 23, 2011, 06:46:11 PM
You could buy 4 different small budget cheeses, say 250 grams each, and see what sort of hard cheese produces the kind of blue you're looking for.  A mild cheddar, an edam, a gouda, or colby for example.  That way, you know which hard cheese you want to take the time in aging in order to then turn into a blue.  Could be a cool project.

- Jeff
Title: Re: My first Traditional Cheddar.
Post by: anutcanfly on December 23, 2011, 08:02:42 PM
I agree!  I'll try it and post the results.  :)
Title: Re: My first Traditional Cheddar.
Post by: JeffHamm on January 07, 2012, 05:21:18 PM
Hi,

Hmmm, I've removed this one from the wax.  It seems to be swelling on one side.  I've not had contamination before, but I suppose it was only a matter of time.  I've moved it into a ripening box to see what happens.  Having never had this happen before, how do I tell if I should just pitch it?  Swelling early on is bad isn't it? (it's been 3 weeks.  It seemed fine last week, and I've only just turned it today and noticed it).

- Jeff
Title: Re: My first Traditional Cheddar.
Post by: anutcanfly on January 07, 2012, 05:27:27 PM
That's a shame.  It's always the most time involved cheeses that suffer!
Title: Re: My first Traditional Cheddar.
Post by: JeffHamm on January 07, 2012, 05:34:40 PM
Thanks anut.  Yah, I'm a bit dissappointed as the make had seemed to go very well.  I'm trying to remember if we made bread around that time.  It does feel a bit "spongy".  A shame.  Hopefully the Derby I just made escapes this fate.  That one took all day yesterday.

- Jeff
Title: Re: My first Traditional Cheddar.
Post by: JeffHamm on January 07, 2012, 07:52:05 PM
Here's a photo of the cheese to show the swelling on the left side. 

- Jeff
Title: Re: My first Traditional Cheddar.
Post by: Crystal on January 07, 2012, 08:33:07 PM
What a shame Jeff!Maybe just eat the good bits now..? lol, i would HATE to throw away so much nice looking cheese!
Title: Re: My first Traditional Cheddar.
Post by: JeffHamm on January 07, 2012, 09:12:02 PM
Hi,

I'm just going to age this a bit and see what happens.  It doesn't smell off or anything, so I'll wait to see what developes. 

- Jeff
Title: Re: My first Traditional Cheddar.
Post by: anutcanfly on January 08, 2012, 12:41:27 AM
I worry when my turn will come!  I have kefir and sourdough starter burbling away in my work area, and a dog.
Title: Re: My first Traditional Cheddar.
Post by: JeffHamm on January 08, 2012, 07:49:09 AM
I did wax this one quite early, about a week after making it.  Although that seems unlikely to be the cause of gass I'll wait to see if it continues to balloon, or see if it deflates now that it is out of the wax. 

- Jeff
Title: Re: My first Traditional Cheddar.
Post by: JeffHamm on January 09, 2012, 04:12:28 AM
It seems to have deflated.  If I hadn't waxed it, I doubt I would have noticed anything.  I'm thinking it was waxed too early.  The rind is still quite "green" and quite pliable.  I'll cave it for awhile and try to wax it again when it has aged a bit more.  The photo shows it as it is now; you can still see some of the b.linens contamination that prompted me to wax it.  Still, it now looks "normal".

- Jeff
Title: Re: My first Traditional Cheddar.
Post by: anutcanfly on January 09, 2012, 05:56:03 PM
Yeah, I think I was vacuum packing to soon as well.  I keep finding moisture on my cheeses after I have packed them and if the seal gives and air gets in they smell yeasty.  I've learned my lesson on vacuum packing.  Don't buy the bargain brands!  A fair percentage lose the seal long after you have put them away.
Title: Re: My first Traditional Cheddar.
Post by: Tomer1 on January 09, 2012, 08:52:06 PM
Im not sure how that is possible since you seal them by heat = building a molecular bond. 
Gas production in a bag which is not permeable (usually made for the porpuse) enough will fail as a result of that.

Thats why I think you should not vacuum seal so quickly a cheese which uses a gas producing culture.
Moisture on the surface is a different thing , you should let the cheese form a good rind before sealing it up. 
Its formation will create a moist and friendly enviroment for anarobic spoilage organisms which in return can cause flavor and aroma defects.  Alternativly you can spray it with an antibacterial product.
Title: Re: My first Traditional Cheddar.
Post by: anutcanfly on January 09, 2012, 09:36:49 PM
Haven't a clue where the air actually gets in.  It's like there are tiny imperfections that allow air in at a very very slow rate. The plastic is thinner as well, so that would allow for easy punctures.  I've started drying them for 2 weeks in the cave now prior to sealing.  Time will tell what else needs to be done.
Title: Re: My first Traditional Cheddar.
Post by: Crystal on January 10, 2012, 07:28:21 PM
Glad your cheese is ok Jeff! Now i have a cave i can dry mine a bit longer too. Im really thinking of getting a vaccum sealer, i hate waxing, its so boring and painful brushing it on, and no, i dont have enough to dip, or a big enough pot!
Title: Re: My first Traditional Cheddar.
Post by: JeffHamm on January 10, 2012, 07:46:36 PM
Thanks Crystal.

I don't mind waxing all that much.  Doesn't take all that long, and I'm not sure I trust my vaccuum sealer.  I've got a Montasio vac pac'd that keeps bluing on me.  Grrr.  Mind you, I've had mould develop under the wax too, but I can cut that out easy enough.  I seem to recall reading that flora danica does produce a bit of gas, and buttermilk has the same cultures (but different strains), so it too probably produces some gas.  By waxing early, trying to shut down the b.linens contamination it picked up, I probably hadn't given it enough time to release the gas that would normally escape until the rind firmed up enough.  That's my theory any way, and I'll stick to it for now. :)

- Jeff
Title: Re: My first Traditional Cheddar.
Post by: Crystal on January 10, 2012, 07:50:33 PM
Sounds great to me Jeff, and since i dont know any better, ill go with your theory! LOL! I guess its just trial and error some times, even the experts cant tell us what we did wrong.
Title: Re: My first Traditional Cheddar.
Post by: DeejayDebi on January 11, 2012, 02:47:39 AM
The gas is there in the cheese - is is a biproduct of the femetation, water (H2O) etc. ust changes form. All the players are in the bag before it is sealed. Makes it easy to watch your "swiss types" when the bag points down on one end it draws your eyes in.
Title: Re: My first Traditional Cheddar.
Post by: JeffHamm on January 14, 2012, 09:00:07 PM
Hi,

Ok, so I've now had this out of the wax and in the cave for a while.  Now, I've taken it out of the cave and put about 1/2 tbls salt over one face.  AFter that drew out some moisture, I've rubbed the slurry over the face and around the sides.  I'll repeat this process this evening.  Basically, I'm trying to condition the rind a bit before attempting to wax it again.  Will see how that goes.  It's looking like the cheese is ok as the swelling has not come back.  It must have been a result of premature waxing.

- Jeff
Title: Re: My first Traditional Cheddar.
Post by: JeffHamm on February 18, 2012, 11:24:31 PM
Hi,

I should have taken a photo, but basically, this one has made a full recovery.  It's now down to 1004g, has a nice firm and smooth rind, a touch of geo or some other wild "helper" shows up but easily brushed off, and today it's gone back in the wax.  I foresee no further issues with this one and it should now be added to the list of hibernating species that inhabit this cave of mine.   I'm hoping to take this one out to next Christmas, or beyond, so we'll just wait and see how that goes.

- Jeff
Title: Re: My first Traditional Cheddar.
Post by: anutcanfly on February 18, 2012, 11:46:20 PM
Good save!  Don't forget the pictures come x-mas.   :)
Title: Re: My first Traditional Cheddar.
Post by: Threelittlepiggiescheese on February 22, 2012, 01:57:51 PM
Jeff,

what mould or hoop did you use to form your cheddar?

-Josh
Title: Re: My first Traditional Cheddar.
Post by: JeffHamm on February 22, 2012, 06:03:18 PM
Hi Threelittlepiggiescheese,

It's a 6.25 inch diameter mould, and stands about 6 to 8 inches high.  It tapers ever so slightly (narrower at the bottom), but not noticable except that the follower won't go all the way down.  I've found this to be a really good all purpose mould for 10 litre makes, and use it for most of my hard cheeses.

- Jeff
Title: Re: My first Traditional Cheddar.
Post by: Threelittlepiggiescheese on February 23, 2012, 12:24:21 AM
awesome thank you, the reason i ask is i really wanna do cheddars and im lookin at making 1 kilo, 2.2lb, wheels so im trying to figure out what kinda moulds im going to have to make or buy
Title: Re: My first Traditional Cheddar.
Post by: JeffHamm on December 10, 2012, 10:55:07 PM
Hi,

Well, we're just 1 week away from the 1 year mark for this one.  I plan on taking it to Canada with me to share with my family.  So, I removed it from the wax today and it still weighed 1004g (same as it went in).  I scraped off a bit of mould, which formed in one spot, and it was only on the surface but this dropped it down to about 1000g. 

Anyway, like all my cheeses when waxed, this has a fruity "white wine" aroma to it.  Obviously something is fermenting, but this smell dissipates if the cheese is left to breath for a while.  So, I'll air it out until we travel, at which point I'll vac bag it again for the trip.  By all indications I can take up to 20 kg of hard cheese into Canada.  Hmmm, what else is in the cave?

- Jeff
Title: Re: My first Traditional Cheddar.
Post by: bbracken677 on December 10, 2012, 11:03:49 PM
Nice job!  A cheese for you for a successful Cheddar that is about to become international!   :)
Title: Re: My first Traditional Cheddar.
Post by: anutcanfly on December 11, 2012, 12:43:49 AM
I should think you must be quite popular when you come bearing cheese!  Great job Jeff and happy holiday's! :)
Title: Re: My first Traditional Cheddar.
Post by: Mighty Mouse on December 11, 2012, 01:05:48 AM
Wow Jeff,
That looks great. Cheddar has been a bit of a challange for me- particularly getting a good knit and rind formation. I noticed in your notes that you pressed "in the pot" prior to your overnight press. What did you mean by that?
Title: Re: My first Traditional Cheddar.
Post by: Al Lewis on December 11, 2012, 01:17:05 AM
Beautiful wheel of cheddar.  Hope to do something close when my press gets here.  Don't know if I can do this but, a cheese to you for an excellently scripted make.  Definitely a benefit to the entire forum.
Title: Re: My first Traditional Cheddar.
Post by: bbracken677 on December 11, 2012, 01:29:18 AM
"Pressing in the pot"... you can do your initial pressing by putting your form in the pot you used (or another one) and place in the sink surrounded by warm water so that you are pressing the curds initially at 80-90F....you put weight on top of the form in the pot in the sink  :)

Helps tremendously when it comes to getting that tight knit look. Took me a while to get it right, and it is still quite a challenge, but my cheeses look a lot better the last few months after learning the "press in the pot" trick.  Helpful is maintaining heat in the curds while milling, so I mill the curds in the pot also to prevent much loss of heat.
Title: Re: My first Traditional Cheddar.
Post by: Al Lewis on December 11, 2012, 01:54:47 AM
I did that for the small 2 pound cheddar I made but I think I'm going to need the dutch press for one this size. :o
Title: Re: My first Traditional Cheddar.
Post by: Mighty Mouse on December 11, 2012, 07:56:19 AM
"Pressing in the pot"... you can do your initial pressing by putting your form in the pot you used (or another one) and place in the sink surrounded by warm water so that you are pressing the curds initially at 80-90F....you put weight on top of the form in the pot in the sink  :)

Helps tremendously when it comes to getting that tight knit look. Took me a while to get it right, and it is still quite a challenge, but my cheeses look a lot better the last few months after learning the "press in the pot" trick.  Helpful is maintaining heat in the curds while milling, so I mill the curds in the pot also to prevent much loss of heat.

Ok, got it. I had wondered because he said he removed the whey from the pot prior to that step, I was wondering how the warming was taking place. I should try that next time- just did a traditional cheddar pressing with as much weight as I could but it was not enough. The rind is cracking pretty bad. I am actually trying to decide whether or not to just toss it and save the cave space. Pity because the curds themselves were perfect- the make went off almost textbook perfect. Could not have asked for a better cheddaring! Alas, the force (of gravity) was not with me this time :(

I need a bigger cheese fridge so I can afford to keep these "mistakes" around....
Title: Re: My first Traditional Cheddar.
Post by: Schnecken Slayer on December 11, 2012, 09:32:32 AM
"Pressing in the pot"... you can do your initial pressing by putting your form in the pot you used (or another one) and place in the sink surrounded by warm water so that you are pressing the curds initially at 80-90F....you put weight on top of the form in the pot in the sink  :)

Helps tremendously when it comes to getting that tight knit look. Took me a while to get it right, and it is still quite a challenge, but my cheeses look a lot better the last few months after learning the "press in the pot" trick.  Helpful is maintaining heat in the curds while milling, so I mill the curds in the pot also to prevent much loss of heat.

Ok, me also. I missed that in the recipe. I just pressed for a bit longer and it all came together. I will know next August.  :-\
Title: Re: My first Traditional Cheddar.
Post by: bbracken677 on December 11, 2012, 02:33:50 PM
I did that for the small 2 pound cheddar I made but I think I'm going to need the dutch press for one this size. :o

Pressing in the pot in the sink is for the first and lightest press...after a flip and repress I then take it to the press for higher pressures. If you can drape a towel or blanket or something around the pot to conserve heat in the press that helps also.
Title: Re: My first Traditional Cheddar.
Post by: Boofer on December 11, 2012, 03:22:24 PM
I was wondering how the warming was taking place.
I've found that a big steaming pot (used for lobsters, clambakes, small military feeds) serves well as a double boiler and then transforms to a small "oven" during pressing.

Great job, Jeff. A cheese for exporting your cheese!  8)

-Boofer-
Title: Re: My first Traditional Cheddar.
Post by: JeffHamm on December 11, 2012, 05:50:57 PM
Thanks everyone!  Yes, pressing in the pot was Sailor's suggestion, and it's just keeping the pot warm in the sink while doing the first couple of hours of pressing.  If you havea  warm room in the house, then do your overnight press in there as well.  The seed mats are another of Sailor's ideas to keep the pot, and so the air in the pot, and hence the curds and cheese, warm.


- Jeff
Title: Re: My first Traditional Cheddar.
Post by: JeffHamm on December 15, 2012, 04:13:59 PM
The Cheddar has landed.  No problems at customs.  Just had to declare it.  Vac pac'ing it for the trip was a good idea too (they ask how it is packaged, and vac. sealing is something they like).  It's holding up well.  The kids are doing great, though Gregor was a bit of a screamer near the end of the 13 hour flight to Vancouver.  But, he was good all day, but hard to get to sleep.  Just starting our day.  Will see how that goes.  The flights to Toronto and then Halifax will be interesting.  They are not night flights, so he'll be awake for them.  Eeep.

- Jeff
Title: Re: My first Traditional Cheddar.
Post by: Al Lewis on December 15, 2012, 11:26:17 PM
Well if you decide to stop down and visit your southern neighbors in the Great Northwest come and see me!!  Merry Christmas to you and yours and a Very Happy New Year.
Title: Re: My first Traditional Cheddar.
Post by: JeffHamm on December 18, 2012, 06:46:01 PM
Hi,

Well, we cut this on it's birthday and it's done well.  There are very few mechanical openings, and the taste is good.  Has good texture, and as it has been waxed for most of it's life, it still has more moisture than you might expect after a year.  Will be sharing this around as family comes and visits, so it won't last long I suspect.  Nice.

- Jeff
Title: Re: My first Traditional Cheddar.
Post by: Schnecken Slayer on December 18, 2012, 07:04:32 PM
Well done. A nice looking cheese.
Title: Re: My first Traditional Cheddar.
Post by: bbracken677 on December 18, 2012, 07:46:30 PM
Great job, Jeff!  A cheese for you for a great cheddar, specially one which is now international!! 


edit: changed "not international" to "now internationa"l...which was my intent...
Title: Re: My first Traditional Cheddar.
Post by: Boofer on December 19, 2012, 02:22:26 PM
Nice job, Jeff. You said taste was good. Was it tangy, salty, creamy? How's the texture? Firm but flexible, as opposed to weak and crumbly?

A cheese to you for waiting for the cheese to develop all its wondrous cheesiness.

-Boofer-
Title: Re: My first Traditional Cheddar.
Post by: JeffHamm on December 19, 2012, 04:32:13 PM
Thanks!  The texture is firm, but flexible.  I can cut it very thin, and it holds together.  A bit creamy mouth feel.  It doesn't really have the bite of an aged cheddar, but then, it's only a year old not 3 to 5.  Not salty, but not milky, somewhere beyond mild cheddar, perhaps medium?  Just made some grilled cheese sandwiches and it works well in those.  Will make another one of these I think, or two, and have one ready to go into status for a few years. 

- Jeff