Cheddar

[Tiffany]

this is my newest cheddar.  it is a peppercorn and Thai pepper cheese.  I cut mine into wedges and wax then age like this.  then I can just use what I want or give as gifts without having to redip my cheese wheel.  Hope this works its my first time of attaching a photo.  I would like to share some of my other cheese photos.  is there a specific place?
thanks
Tif

[H-K-J]

Now yahgottuh share yer recipe PLEASE PLEASE PLEASE PLEASE PLEASE

[Ptucker]

This does not look like a newbie based on the egg grate for draining plus other key notes that only experience brings, maybe he/she could help us, lmao

[Tiffany]

Well i am pretty new to it.  This is my second cheddar, my first was an epic failure, being way dry and crumbly.  Its a basic cheddar recipe and i added the pepper corns and thai peppers at pressing.   I have a sausage press that i use to press, and i have no way to figure out how hard its pressing so i guess.  Lol.  I did another cheddar last night.  What i have been doing is making my curd, draining and putting in fridge over night.  Next day i cut it, put curds in a ss bowl and pour very warm water over them.  I then put that bowl over a pot that has hot water on it and i stir by hand for 30-40 mins until the curd shrink up some.  I find its a long day for some cheeses when i have other chores, and milking the cows and all.  So i am experimenting with it.  Dont get too excited because i have not tried them yet.  I took one beginner cheese cclass and learned nothing.  I was already making cheese but flying by the seat of my britches, much as now.  I never write it down and tho i know i need to, i dont.  Kick in butt!  I have another cheddar coming out of the press today, a jalepeno one.  But i think it cooled to quickly as i was having issues getting the curd to knit.  Will see if i can repair it.