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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
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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.
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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...