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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: Jon on July 20, 2009, 03:07:22 AM

Title: Goat cheddar
Post by: Jon on July 20, 2009, 03:07:22 AM

I have made my first Goat cheese cheddar wheel, does any one know firstly how long it should be matured for and secondly should I be rubbing it with a brine solution or salt when I turn it daily?

Title: Re: Goat cheddar
Post by: Jon on July 21, 2009, 03:11:05 AM

I need help people, my goat cheddar is starting to get sticky, what do I do ?

Title: Re: Goat cheddar
Post by: DeejayDebi on July 21, 2009, 03:38:18 AM

As no one has answered yet I might offer a few suggestions. First off I have never made cheddar from goats milk, but here a lady who has.

http://www.allotment.org.uk/allotment_foods/cheese-making/making-cheddar-cheese-home.php (http://www.allotment.org.uk/allotment_foods/cheese-making/making-cheddar-cheese-home.php)

Title: Re: Goat cheddar
Post by: Jon on July 21, 2009, 09:19:42 PM

Awesome! Debi, That will do the trick

Title: Re: Goat cheddar
Post by: DeejayDebi on July 23, 2009, 04:17:58 AM

Hope that helps. As I have never had goats milk I have no idea about any differences in the way it works or tastes.

Title: Re: Goat cheddar
Post by: goat lady on July 23, 2009, 03:17:08 PM

did you solve your cheese problem???

Title: Re: Goat cheddar
Post by: Jon on July 27, 2009, 01:50:19 AM

Pretty much solved it, by waxing it in the end.