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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: Digdagdug on November 11, 2013, 06:48:04 PM
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This was a 3 gallon cheese in the cave for two and a half months. The texture and taste were classic.
Total beginners luck I'm sure. I have others aging and I hope they're this good.
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YUM!! this looks like its tastes epic
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Oh wow! What a rustic looking cheese! Well done!!! A cheese for you for such a classic looking cheese!
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A very professional-looking cheese! A cheese to you! ;D
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A cheese to your for an outstanding success. Well done!
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Beautiful cheese!
It looks like it was clothbound. Is that correct? I love the look of the individual curds fused together. It looks much older than 2 1/2 months.
Well done, Digdagdug.
-Boofer-
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Thank you all for the cheeses!
It looks like it was clothbound. Is that correct?
This was only wiped. Why does cheddar get the cloth treatment? It seems like a great cheese for a natural rind since it's nice and dry and the rind is stable even in my "natural" cave.
It looks much older than 2 1/2 months.
I suspect that it 'speed aged' because my cave was at 50% RH for half the time the cheese was in there. It definitely seemed like an older cheese to me as well.
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That is a tasty looking cheese!