Cheddar Rescue Experiment

[Kirkbybil]

I made a couple of Cheddars at the weekend trying for a moist mature cheese as per the thread at : https://cheeseforum.org/forum/index.php/topic,12336.0.html

I'm not sure why, but they came out quite dry and cracked. The floc time was a little long at around 18 mins so 63mins to cut, but that didn't seem so terrible and everything else went to correct timings but, when I milled the 'chicken breasts' they were very dry and that, combined with a light-ish pressing weight (20lbs max) seems to have caused the problem with the knitting.

So I decided, rather than throw them away, to experiment to see if I could save them.  First I buttered them, using the butter as filler, then bandaged them using muslin soaked in ghee and they are now in my cave where I intend to leave them for 4 months minimum. They look great now but I'd rather they looked terrible and tasted great than the other way around.

It's a long way to go but I'm running a book on what they will turn out like! Anyone want a go making a prediction?

1. Terrible, I've wasted my time and it will be one for Boofer's "Failures I have Known" thread.
2. It's cheese Jim, but not as we know it.
3. It tastes a bit like Cheddar.
4. It taste a bit like mildew.
5. Wow - it' awesome, make some more.

Personally I hope it's not No 1 or 4 but I'm not very confident.

[Geodyne]

Awesome. As cheesemakers we're used to being patient to see results, so this is a great idea. I vote 3. I think it'll turn out to be a crumbly, but cheddarish cheese.

[Matthewcraig]

I am going to have to say from picture 2 if you age that for 16 months it would most likely be a 5 good luck 

[Kirkbybil]

I hope you are right, and I hope (but doubt) I have the patience!!

Maybe four months before I sample the first one?

[Matthewcraig]

Yea four months would still give you a great cheddar good luck 

[JeffHamm]

Well, I think you've done about all you can.  At 4 months, I suspect you'll get something that tastes a bit like cheddar, but on the mild side.  Looking forward to seeing how it turns out. 

- Jeff

[Boofer]

Yeah, this should be interesting . . . buttery-cheesy goodness @ six months! 

-Boofer-

[Digitalsmgital]

I am all in, betting on flavor success. This is the type fly-by-the-seat-of-your-pants story we underdogs must hitch our wagon to! You did your job, now let the microbes do theirs.