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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: g8shot1 on March 30, 2013, 02:43:53 PM

Title: Farmhouse Cheddar
Post by: g8shot1 on March 30, 2013, 02:43:53 PM
We've been making mozzarella, ricotta and queso blanco type cheeses several years.  Our first effort at a harder cheese was a total failure an I'm not sure why.  I recently learned about a farm very close to my home that is selling raw cow and goat milk, so I've run out of excuses not to make more cheese. 3 gallons of milk and one pint of heavy cream is in the recipe for the next two farmhouse cheddar attempts.  I found that my 15 gallon  kettle holds a 5 gallon kettle to make a fairly good double boiler and holds temps over an hour or so pretty well. Here is some of the cut curd getting ready to drain and salt:
(http://www.jmd.org/cheese/IMG_0604.JPG)
This wheel is drying right now:
(http://www.jmd.org/cheese/IMG_0605.JPG)
This wheel was made onFebruary 10, very tasty, melts good, tastes great and is now half gone, 4lbs2ozs:
(http://www.jmd.org/cheese/farmcheddar.jpg)

I'm looking forward to getting some sort of cheese cave and starting to play with real aged cheddar and some blue/stilton/roquefort type cheeses.
Title: Re: Farmhouse Cheddar
Post by: g8shot1 on April 24, 2013, 04:11:07 PM
We think the flavor of our second and third attempts at this farmhouse cheddar cheese is good.  We may toy with adding herbs to one in the near future.  I think we need to get some newer cultures and another recipe book.  Suggestions for a source or book?  Thanks!

(http://www.jmd.org/cheese/farmhousecheddar.jpg)
Title: Re: Farmhouse Cheddar
Post by: bbracken677 on April 25, 2013, 05:47:03 PM
I would recommend "Mastering Artisan Cheesemaking" by Gianaclis Caldwell.
Title: Re: Farmhouse Cheddar
Post by: Boofer on April 26, 2013, 12:40:59 AM
Suggestions for a source or book?
If you SEARCH you should be able to find references to culture sources. I know I've posted several from time to time.

Would you please edit your profile to include your location? Thanks.

-Boofer-
Title: Re: Farmhouse Cheddar
Post by: KTownCheese on April 26, 2013, 01:21:42 AM
Looking good!  Keep up the good work!
Title: Re: Farmhouse Cheddar
Post by: jwalker on April 30, 2013, 01:51:40 PM
Quote
This wheel was made onFebruary 10, very tasty, melts good, tastes great and is now half gone, 4lbs2ozs:

So , you're saying that at 40 days your farmhouse cheddar is quite good?

You must be doing something right , mine tastes way to dry and acidic even at 8 weeks , I'm still aging four of them , think I will leave them for at least six months.

As for adding herbs , I have a 2 pound Gouda that I added dill to , I can't wait to try it.

Cheers , Jim.
Title: Re: Farmhouse Cheddar
Post by: g8shot1 on May 03, 2013, 12:28:23 PM
Thank You, I'll order this today.

I would recommend "Mastering Artisan Cheesemaking" by Gianaclis Caldwell.
Title: Re: Farmhouse Cheddar
Post by: g8shot1 on May 03, 2013, 12:29:31 PM
Sorry, I've never been to a forum where anyone cared what my location is.  I added a region of where this threads cheese was made.  We also make cheese at our condo's in FL and SC.

Suggestions for a source or book?
If you SEARCH you should be able to find references to culture sources. I know I've posted several from time to time.

Would you please edit your profile to include your location? Thanks.

-Boofer-
Title: Re: Farmhouse Cheddar
Post by: g8shot1 on May 03, 2013, 12:56:01 PM
I wouldn't say quite good since I've never tried anyone's farmhouse cheddar.  I didn't expect a real cheddar flavor in less than three months, but this also doesn't use a cheddaring technique. The cheese has a mild but noticeable sharpness to it.  The recipe I used is here:
http://www.leeners.com/cheese/recipes/cheddar1.shtml (http://www.leeners.com/cheese/recipes/cheddar1.shtml)

Quote
This wheel was made onFebruary 10, very tasty, melts good, tastes great and is now half gone, 4lbs2ozs:


So , you're saying that at 40 days your farmhouse cheddar is quite good?

You must be doing something right , mine tastes way to dry and acidic even at 8 weeks , I'm still aging four of them , think I will leave them for at least six months.

As for adding herbs , I have a 2 pound Gouda that I added dill to , I can't wait to try it.

Cheers , Jim.
Title: Re: Farmhouse Cheddar
Post by: g8shot1 on May 03, 2013, 01:29:44 PM
Our raw ingredients for the cheese above was this three gallons of raw cows milk and one pint of raw heavy cream. 
(http://www.jmd.org/cheese/rawmilk.jpg)
Title: Re: Farmhouse Cheddar
Post by: bbracken677 on May 03, 2013, 01:57:12 PM
Very Nice! It's awesome you have access to raw milk as many of our members do not. I can get it but it is pricey and a fair drive specially if during rush hour (both ways)....so most often I use H/P milk. It is amazing what a difference raw milk can make! 

 I have made a couple of caerphillys which are quick cheddar types. I have made regular cheddars and have tried them at various points in aging... a couple at 3 and 4 months which were decent but mild and kind of uninteresting. No surprise there...  I broke another open at 6 months which was much more cheddar like and comparable to a medium cheddar. I have a couple in the cave now that are going to go out a full year and have reached the midway point. I really like sharp cheddar and look forward to breaking those open.

Love making cheddars and those have been my focus for improving my process   :D