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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: akhoneybee on March 16, 2013, 05:29:26 AM

Title: First Cheddar
Post by: akhoneybee on March 16, 2013, 05:29:26 AM

Well........  I made my first cheddar according to Rikki's book.  I dried it nicely and coated it in wax from my bees in early February.  I cut it open, I know, I'm weak.  It tasted a wee bit sour but smells like cheddar.  I'm thinking of sealing the two halves back up.  What does cheddar taste like after 6 weeks???  It wasn't hard at all inside yet!

Title: Re: First Cheddar
Post by: Schnecken Slayer on March 16, 2013, 06:44:59 AM

Cheddar is typically aged a bit longer, six or more months.

I don't know what a cheddar at 6 weeks would be like?

Title: Re: First Cheddar
Post by: Boofer on March 16, 2013, 02:08:38 PM

Patience is a virtue...and will be rewarded. ;)

-Boofer-

Title: Re: First Cheddar
Post by: JeffHamm on March 17, 2013, 12:14:51 AM

Yes, age that one out.  If you want something quicker, try a Wensleydale or Lancashire or Caerphilly.  All are in the cheddar family, and are intended to be eaten quite young.  A lot of people have had success with caerphilly on the board, so check out a number of different threads.  And there were a fair few making Lancashire a year or so ago, so dig back for those.  There's a couple fairly recent Wensleydale threads.   Good luck, and keep us posted.

- Jeff