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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Forming Cheese => Topic started by: valleygirl on October 06, 2012, 04:59:30 AM

Title: Rennet Cheese Poor Matting After Pressing - Crevasses
Post by: valleygirl on October 06, 2012, 04:59:30 AM
Hello fellow cheese lovers! I have made a couple of Caerphily and love the fact it is so quick to age . The first one had a nice smooth surface , but the second one had a surface that was quite crevassed and uneven .
I am not sure what i may have done differently in the process of making it , other than i did press  the second one in a gouda mold , whereas the first was pressed in a mold with larger drainage holes. Also i didn't flip either cheese during the pressing time.