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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: tnbquilt on January 05, 2013, 04:44:36 PM

Title: Cheddar 12-30-12
Post by: tnbquilt on January 05, 2013, 04:44:36 PM

I am trying to work on my cheese flavor, I had some come out bitter that I made last summer. I was very careful when making this one, I used a recipe that has made me really good cheddar in the past and I was very careful to do everything correctly. I calibrated my ph meter before starting and recorded the ph level at every step along the way.

This is the first one that I ever pressed in the pot, and it knitted very nicely. I pressed it at 40lbs for 12 hours. Since it was knitted so nicely I did not increase the pressure and continue for another 24 hours like the recipe said. Does anyone know if I screwed up by not doing this? It just seemed like it would possibly make it dryer and it looked so nice. Maybe after I cut into it I will have my answer.

Title: Re: Cheddar 12-30-12
Post by: H-K-J on January 05, 2013, 05:55:47 PM

you are probably just fine, the knit looks good ^-^

Title: Re: Cheddar 12-30-12
Post by: bbracken677 on January 06, 2013, 12:00:41 AM

Nice looking cheese there! 

Title: Re: Cheddar 12-30-12
Post by: Schnecken Slayer on January 06, 2013, 04:05:39 AM

I'd certainly be happy with that result.