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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: H-K-J on May 12, 2014, 10:38:23 PM
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Had to get another one of these goin and agein,
the first one is going fast and as far as I can tell it wont last very long at this rate.
this went great, times were right on, temps were great, after milling and first press had me a little worried curds didn't want to knit (or so I thought)
I raised the weight each time I flipped, everything came together by the time I was ready for the over night press.
The rind is dryer than our last one already, I am thinking we will try a natural rind this time, we will see how that works out ???
I think I will be making another maybe this week so we can age one at 6 months and the other at 1 year ^-^
here's to everything going as planed (yah right that always works out ::))
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Looks awesome. I like the visible transformation of the curds in each picture after pressings.
It's always great when things go as planned. (which in my experience, is rather infrequent)
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That's a great looking cheddar! I would suggest making one of these, or some kind of cheddar, every 2 or 3 months. Then, you end up with a stream of them being cut at the 1 year or so mark. Nice. :)
- Jeff
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yeah, those are some real nice knit pics! Nice looking cheddar! Good luck with the 1-year project, that's a tough one...
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WOW only 51 weeks to go :P
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WOW only 51 weeks to go :P
Already 2% of the waiting/aging done. How time flies! ;)
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Looking great buddy!! ;D
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That's a great looking cheese H-K-J... a cheese to you Sir and please keep us posted on progress.
Cheers, GD.
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I concur! that's one fine looking cheddar. going to be a real treat in a mere 51 weeks! :)
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LOL ;)
have been having a few spots of blue (I wonder where that comes from) wiping it away with vinegar,
I want the geo as I am going to try going all natural if it don't get to ugly :o
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It's ok if the rind gets ugly. Cheddar is left to grow what will, the rind is just removed when it goes in the plastic wrap.
- Jeff
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It's looking lovely out of the press. Have a cheese. I'm sure I'll give you another when you finally open it.
Like you, I have a real problem with wild blue in my cave. I'm sure I'll manage to sort it one day, but it's keeping me busy with cleaning at the moment!
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OK you Cheddar king's and queen's, is a natural rind suposed to start out like this?? :-\
my BH want's it washed with a wine brine, she is good with scary mold on a Stilton but not on her cheddar's :o
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Hi H-K-J,
You'll get lots of wild geo and blues setting up camp. I just take a brush to it when it starts too look a bit scary, but yah, that's what it looks like. After a while, the surface depletes of food for the moulds, and things settle down and go brown. Then it's pretty easy going. When you cut into it, provided you had a good knit, you'll see that all the ugliness is only on the surface. Your cheese will have a great personality!
- Jeff
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Thanks for that bit of encouragment,
it is getting slightly scary and I have brushed back the blue twice, just flipping it now.
we shall see 8)
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Looks like a wire-brush attached to a power drill might do the trick :)
Still a good looking cheese though. Cheers, GD.
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I believe this is bluer than my Stilton :o
my wife cant believe it does'nt smell spoiled just kindof earthy/mushroom ^-^
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does look very dusty. maybe you should innocate with geo next time if your cave is this "blue dominated".
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Give it a good brushing over the sink. If you do that every so often, it eventually seals the outer rind and it ends up pretty stable after a while.
- Jeff
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does look very dusty. maybe you should innocate with geo next time if your cave is this "blue dominated".
This never came close to the blue cave, it is all by it's self in an isolated ageing container,
so next one gets the wine brine, the cheddar's and Caerphilly's treated this way turnd out just fine.
Give it a good brushing over the sink. If you do that every so often, it eventually seals the outer rind and it ends up pretty stable after a while.
- Jeff
plan on brushing it again this evening Jeff, we will see how that works :-\
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Remember, the brushing isn't to make it clean looking, rather just to keep the mould from getting dusty fuzzy. You aren't trying to make the rind look pristine.
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Remember, the brushing isn't to make it clean looking, rather just to keep the mould from getting dusty fuzzy. You aren't trying to make the rind look pristine.
yup, just a brushing to get rid of the dust and I do have a fairly soft baby hair brush to do this with :-\
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We brushed it once or twice, the geo is doing its thing.
MBH not so scared of it and is anticipating the out come in 5 more months :P
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I guess I'm lazier than you are. I just let them dry till very dry and then cream wax them. The aging takes a lot longer (last two were 18 months old) but no fussing with them. And yes, the cream wax breathes so they age well....Just for a long time!!!
P.S. the only trouble can be forgetting that they are there. I have one that I quartered and then cream waxed. This will be a nice size to open.
Have fun with it,
andreark
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I do have a fairly soft baby hair brush to do this with :-\
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So THAT'S why babies have no hair , they use it for cheese brushes ! ;D
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I do have a fairly soft baby hair brush to do this with :-\
So THAT'S why babies have no hair , they use it for cheese brushes ! ;D
Only if they are moldy :o
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Brushed this again yesterday Nasssssty but realy cool lookin :o
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That really is Nasty !! But I hope Tasty. Have my Lard coated Cloth banded ones looking a little scary but I know that the wait is worth it.
CheeseOn
8)