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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: qdog1955 on September 13, 2014, 08:39:54 PM

Title: Double Gloucester---to dry out of press?
Post by: qdog1955 on September 13, 2014, 08:39:54 PM

Have just taken a Double Gloucester out of the press and it was so dry I'm wondering if something went wrong. My other makes of D.G. and Cotswold always came out very damp and leaked a little and usually took three to five days till dry enough to wax. This was bone dry after final press of 56 lbs. for 24 hours, 6 inch S.S. mold. Do you think it's OK to wax that soon or should I wait a couple days?
  Sorry about photos---darn flash won't stay off----listens about as well as my dog.

Title: Re: Double Gloucester---to dry out of press?
Post by: Stinky on April 25, 2015, 03:56:36 AM

Did you finish this?

Title: Re: Double Gloucester---to dry out of press?
Post by: qdog1955 on April 25, 2015, 09:48:28 AM

Stinky---That was my third cheese make----seems like a life time ago---it turned out sort of dry and crumbly and slightly bitter---much like a Caerphilly----If I tried to make this today, I'm sure I could do much better---have quite a bit more experience now.
Qdog