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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: DeejayDebi on May 14, 2009, 01:55:08 AM

Title: Interesting Read about making Cheddars
Post by: DeejayDebi on May 14, 2009, 01:55:08 AM

Differences Between Cheddar Cheese Manufactured by the Milled-Curd and Stirred-Curd Methods Using Different Commercial Starters


http://jds.fass.org/cgi/reprint/91/1/76.pdf (http://jds.fass.org/cgi/reprint/91/1/76.pdf)

Title: Re: Interesting Read about making Cheddars
Post by: archroy on May 14, 2009, 07:00:48 AM

That is interesting, I plan on making some cheddar cheese soon and was wondering if it was worth doing the traditional method which seems like more work.  Thanks for the info  :)

-Archroy

Title: Re: Interesting Read about making Cheddars
Post by: DeejayDebi on May 15, 2009, 03:52:07 AM

I kind of like the traditional better but it's most a matter of mouth feel than taste or textures. Sounds more like I am describing beer but I think it melts in your mouh better if that makes sense?

Title: Re: Interesting Read about making Cheddars
Post by: Cartierusm on May 25, 2009, 01:46:34 AM

Thanks. I think John might want to put this in the library section.