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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: MrsKK on April 06, 2014, 02:05:41 AM
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So I've finally gotten around to making this for the first time. It is in the press at 125 lbs right now. I like the smell of it and the flavor of the curds when I milled them after the 24 hours under lighter pressure.
So, what does this cheese taste like when it has aged? How much of a difference is there between 3 months of aging and 6 months?
Has anyone made ricotta from the whey? The milk I used was very creamy and the whey was very milky looking when drained off. I'm currently cooking down maple syrup and didn't feel like cooking the entire 3 plus gallons of whey, so I skimmed off the top gallon and a half, where the cream had risen. So far, it looks like it will be a high yield (comparatively) of ricotta.
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Cantal gets much better with age. Big difference between a 3 month and a 6 month. The whey makes great ricotta.
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I got almost as much ricotta from a gallon and a half of the "top" whey from this cantal as I did from the 3+ gallons of whey from mozzarella earlier last week.
So, what does cantal taste like?
I've been pressing it at 150 lbs since this morning. It is getting quite small - maybe 4 inches tall? - and is very heavy for its size. The rind has some defect - more crinkling than anything, but I think it is knitting well. It sure feels solid.