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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: MrsKK on April 19, 2013, 09:27:18 PM

Title: Patience - the missing element
Post by: MrsKK on April 19, 2013, 09:27:18 PM
When I was new to making cheese, I rarely allowed my cheese to get any older than three months old.  It was exciting to taste test what I had made...but I know that I never tasted the full possibilities in the product, either.

Anyway, this week I opened two cheeses that have been aging for quite some time.  The first was a year-old cheddar, my first that I had made in over two years.  It was quite moldy and even very colorful once the mold was scrubbed off.

(http://i228.photobucket.com/albums/ee217/MrsKK/100_1333_zpsf62ab82e.jpg) (http://s228.photobucket.com/user/MrsKK/media/100_1333_zpsf62ab82e.jpg.html)

Once cut into, it has an almost marbled appearance.  (http://i228.photobucket.com/albums/ee217/MrsKK/100_1331_zpsdacdb2d1.jpg) (http://s228.photobucket.com/user/MrsKK/media/100_1331_zpsdacdb2d1.jpg.html)

The texture is slightly crunchy, it is dry-ish, but not enough that it falls apart.  Very, very tasty.

The other cheese is a Raw Milk Tomme that is 17 months old.  Creamy texture, very sharp flavor.  Very very good.  Sorry, no pics on that one!

So, my conclusion is that, once I am geared up for making cheese again, I need to alternate a long-aging cheese with one that is meant to be eaten at a younger age.  That way, maybe I can get past the urge to eat them all before their time.
Title: Re: Patience - the missing element
Post by: bbracken677 on April 19, 2013, 11:52:35 PM
Words of wisdom, indeed! 
Title: Re: Patience - the missing element
Post by: JeffHamm on April 20, 2013, 04:48:03 AM
That looks like a fantastic cheddar.  A cheese to you.  And yes, I highly recommend making some quick ones while aging out a bunch of others.  Aged gouda is great too!  :)

- Jeff
Title: Re: Patience - the missing element
Post by: jwalker on April 20, 2013, 01:24:36 PM
I'm taking the same approach , I jumped right in and made too many cheeses , hopefully by the time I have tried half of them , the other half are very old , with others still aging at different levels.

Cheddar looks good.

Cheers , Jim.
Title: Re: Patience - the missing element
Post by: stinkymccheese on April 20, 2013, 02:28:34 PM
I'm taking the same approach , I jumped right in and made too many cheeses , hopefully by the time I have tried half of them , the other half are very old , with others still aging at different levels.

Cheddar looks good.

Cheers , Jim.

Made too many cheeses?  Never heard of such a thing! :o
Title: Re: Patience - the missing element
Post by: MrsKK on April 20, 2013, 02:41:41 PM
I go in phases of making a lot of cheese, then not making any at all for months on end.  Usually make a lot when my cow is first fresh, then once the calf/calves are taking most of the milk, I rarely have enough for cheesemaking, so I go through a dry period.  About a month or two before I dry her off, I wean any calf she may still have on her, then I'm milking and making cheeses again.  The Tomme and cheddar are the only cheeses I have right now.  Sad...
Title: Re: Patience - the missing element
Post by: JeffHamm on April 20, 2013, 08:29:33 PM
Your lancashire is a good quick make, and butterkase is another that is nice quickly.  Caerphilly is quick and one of my favorites, and of course cams are ready in about a month or so.  Those give a good range of quick cheeses, with time to make longer aging ones in between (cheddars, aged goudas, parms, etc). 

- Jeff