My First 2 Cheddars

[kenjin]

Here are my first 2 Stir Curd Cheddar's made with raw milk.The difference with using "Raw Milk" was incredible. I urge  anyone who is serious about making cheese to try  with raw milk even if it involves a long journey to fetch it.

I wonder if these are the first cheddar's made in Thailand?

Cheddar #1

Cheddar #1


Cheddar #2

[kenjin]

Just a note. Cheddar #1 has colouring added to it. Cheddar #2 has no colouring.

[thegregger]

Nick:

Those Cheddars look great.  How long do you plan to age them?

Greg

[wharris]

They do look good.  What do your moulds look like?

[kenjin]

Hi, they haven't been aged yet, this after about 3-4 days air drying.

As for the molds..I don't have any yet, I`m mid way through a build of one.
They were actually pressed in a small plastic bin about 7 inches wide and a saucer used as a follower.

[MrsKK]

Lookin' VERY good, Nick!

[Rich]

Great start Nick.  So will you introduce your Thai friends to cheddar, or selfishly keep them all to yourself?  Me, I'm selfish - mostly.  What do you think about a bit more color next time?

[DeejayDebi]

Really great looking cheese Nick! Hey you might start a fad there. Authentic American style cheddar. Great job!

[kenjin]

In my opinion, making them was the easy part, the hardest part is waiting for them to age, I can't wait to try one

[DeejayDebi]

That is always the toughest part!

[wharris]

Nick,
I agree that aging is the toughest part.  How do you plan to age them?

[kenjin]

Nick,
I agree that aging is the toughest part.  How do you plan to age them?

I have waxed them and converted an old fridge I have, obviously I have to be careful living in a tropical climate