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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: Eileen on April 09, 2013, 11:26:09 AM
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Three months after I made my very first cheese I decided it was now time to try it. We prefer our cheese mature and mild is of no real interest to us but I had to try it didn't I?
Having used some cream in the recipe paid off as it is a really creamy yet tasty cheese already. All the flavour of a medium to mild cheddar but with none of the sharpness you sometimes find.
I have saved some to eat over the next few days and rewaxed it ready to try again in three months time. It's a good job I made cheese every week since I started so there will be some to sample each week. All the hard work has payed off so far ;)
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Pictures? Without pictures it didn't happen. ;)
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Pictures? Without pictures it didn't happen. ;)
Boy, are we spoiled. But, what he said.... :)
-Boofer-
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Congratulations on the Cheddar , and on having the patience to wait three months before trying it.
I have four small Cheddars in the cave right now and already tried one at about six weeks old , not much flavor at all , but you can tell that it is on track to be a good cheese.
I rewaxed half and vacuum packed the remainder , will try in another 6 or 8 weeks.
Yes , I agree , post some photos.
Cheers , Jim.
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We are males here we need pictures.............. hehehe :)