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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: scasnerkay on October 26, 2013, 05:29:37 AM
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I cut open a cheddar that I managed to save for 7 months! That is a record for me. I took half to the class with Gianaclis Caldwell in order to share and have suggestions made for my process.
I was very happy with the cheese. I could slice it thin, and though it had a crumbly feel, it was also moist and a piece of it could be formed into a ball. The flavor was pleasantly sharp with a lingering taste, almost smokey to me.
Half of the cheese will go back in the cave, but I imagine it will not stay there too long.
http://cheeseforum.org/forum/index.php/topic,11241.msg86430.html#msg86430 (http://cheeseforum.org/forum/index.php/topic,11241.msg86430.html#msg86430)
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A cheese to you for your luscious-looking cheese, and for your superhuman patience! My first Cheddar still has months to go before it will be ready.
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Nice looking cheddar ^-^
I hope my latest turns out as nice.
A cheese to you for your yummy looking Cheddar (and your patience 8))
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Good work , that looks great.
And you're to be commended for your patience , it's sometimes hard to wait it out , but especially for Cheddars , anything under 6 months is a waste of time , in my opinion anyway.
A cheese Louise ;D !
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Indeed a cheese to you for a great looking cheddar, and for waiting it out. It takes a bit of time to build up a supply, but get a few cheeses in for the long haul, and find a few cheeses that are ready fairly quick. The quick ones help the long haulers survive the long haul! Well done.
- Jeff