1st Cheddar for me.

[h4ppy-chris]

Really good fun, can't wait to make more. :)

I will be making a press but , use this setup for this.

[GlennK]

Looks like it pressed out nice with what you have.  What are your aging plans? 

[h4ppy-chris]

Today is day 3 and its quite dry on the outside so, vac pack it and in to the fridge for 30 days. I think that is what i am suppose to do?

[jwalker]

Looks like your press and mold worked out OK.

30 days is pretty young for a cheddar , I age mine for 6 months or more.

Good luck with your cheese.

[h4ppy-chris]

Thank you JW, will it be okay to cut in half in 30 days and re-vac half? i am diying to try it now.

[jwalker]

I know what it's like , the hardest part is waiting , especially when you first start.

I now try to make some blue , brie or other mold ripened cheeses to eat while the others are aging , as they're faster to mature.

It won't hurt to cut it and try it at 30 days , just repackage both halves if you don't feel it's ready and continue aging it til next time you want to try it.

My Blues are usually ready in 5 or 6 weeks.

I finally have a few cheeses that are nearing the one year mark.

[Spoons]

Congrats on the first cheddar H4ppy!

There's nothing wrong with opening a cheese too early when you're learning. Give it a shot if you will, but it won't taste good and you'll be disappointed. As jwalker suggests, try waiting 6 months to at least get a mild cheddar.

[h4ppy-chris]

Thanks for the info guys, do i still need to turn it with it being vac packed?

[Spoons]

Yes. turn it once a day for the first month or so. Then once or twice a week afterwards.

[h4ppy-chris]

Thanks Spoons.  :)

[Denise]

H4ppy, if you want a quick hard cheese that tastes good young, I recommend you try a Caerphilly. It's a lot less bother than a Cheddar to make (no cheddaring) and it's ready to eat in just three weeks.

[Rizzo]

Hi, this looks great. Do you have the recipe? thanks ;D

(by the way, are you in Burnley, Lancs? that's where my father came from!).