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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: Schnecken Slayer on April 14, 2013, 04:35:32 AM

Title: Cheddar - Made 4-Nov-2012
Post by: Schnecken Slayer on April 14, 2013, 04:35:32 AM
I made a cheddar in November with grated and boiled Tumeric root to add colour. 
I used the New England Cheesemaking recipe - http://www.cheesemaking.com/store/pg/23-Cheddar.html (http://www.cheesemaking.com/store/pg/23-Cheddar.html) except I could only get 21 kg on my simple press.

I was surprised at how good it tastes already, it has a nice bite to it and the salt balance is very good, although I thought the tumeric would have been noticeable I cannot detect it.
 
The only downside is that it is a little crumbly.

Title: Re: Cheddar - Made 4-Nov-2012
Post by: hoeklijn on April 14, 2013, 09:51:52 AM
Nice looking cheese! The recipe is a bit different from mine on some timings. Curious how mine will turn out.
I hope to age mine a bit longer, I'm already aiming for Christmas...