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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
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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.
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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)
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I would recommend "Mastering Artisan Cheesemaking" by Gianaclis Caldwell.
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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-
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Looking good! Keep up the good work!
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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.
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Thank You, I'll order this today.
I would recommend "Mastering Artisan Cheesemaking" by Gianaclis Caldwell.
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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-
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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)
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.
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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)
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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