At the time these were made, I wondered about different starter options. So I kept the 2 makes (one week apart) as close as I could with the exception of the starters used. The make sizes, and the milk had some differences as well, and I do not know if those may have influenced the outcome as well. The smaller cheese probably could have been vacuum sealed a bit sooner to keep it from drying as much.
I opened these for a family gathering, so that I could get tasting notes and votes from several people. There was a clear winner between the two....
Both were yummy cheddar. Both had nice mouth feel, with a hint of crunchiness, though the smaller was a bit dryer. Both were a bit crumbly in the style I prefer!
The larger cheese won universally! It was nutty, sharp, and classic... So, I guess I know which way to aim the culture selection for future makes! (See 12-23-14 make sheet)
Adding a few notes to make it easier.... Smaller cheese used 2.5 gal of raw Jersey, with MM100 and SuCasu as starters. Floc time was 15 mins, targets met were 6.24 drain, and 5.3 salt. Time from starter in to salting, 5.75 hours.
Larger cheese (preferred) used 2 gal raw Jersey, 2 gal pasteurized creamtop Holstein, with Kazu, and a bit of FD. Floc was 13 mins, targets met at 6.3 drain, 5.35 salt. Time from starter in to salting, 7 hours.
