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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: SecondMouse on June 18, 2009, 12:26:39 PM
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Good morning folks. I know it's really short notice but today I am making my first cheddar. It's a 2 gallon batch which I'd like to split in two. Should I split after pressing but before drying, or dry the whole thing and split before waxing?
Thanks
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well..I believe if I where going to split the wheel I would do so before the air drying step. That way you would have a more controlled drying of the rinds of both pieces. Then go ahead and wax as usual.
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Thanks for the reply. That's what I was leaning toward and that's what I'll do unless someone has a good reason otherwise. I was originally thinking of pressing two individually wrapped wheels at once but decided that this might lead to unbalanced and inefficient pressing. The cheese is in the press now. The process went off without a hitch. So far, so good.
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Glad to hear that the wheel is being processed. I have heard that some people also re-wax a wheel that has been cut to sample. I have not tried this as I do not have the discipline to not eat the whole thing once it has been cut! ;D
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Yeah, I'll bet. This is my first cheese besides Mozz. and I want to taste it already! But I know how it works from homebrewing. Just make another one next week and keep the pipeline full. :) That's kind of why I want to split this batch in the first place. Also to see how the flavor changes with age.
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Waiting is the hardest part but it'll be worth it!