Lancashire

[AnnDee]

I made Lancashire last thursday as per Andy awakephd's suggestion, I used the recipe from his tutorial on this link here.
I used 28 liters of milk and MD088 instead of MD089.
All goes pretty uneventfull except for the fact I almost could not stop eating the salted curd. It smells so good and buttery now.

[Danbo]

Nice looking result! :-)

[awakephd]

Looking good! Wait 6 weeks and start to enjoy (okay, you can cut into it a few days early if you must). And don't be surprised if it continues to get better up through 8-10 weeks.

[AnnDee]

Thank you Andy! Will post taste test after 5-6 weeks.

[Al Lewis]

Great job Ann!  Let us know how this one turns out. AC4U!

[awakephd]

Hey Ann, have you opened this cheese yet? By my calculations, it ought to be ready ...

[AnnDee]

Hi Andy!
We finished half wheel already, I am travelling now, I will post pictures when I get back home which is tomorrow.
my family and friends loved it, I cracked it open on 24 December and I served it to my Britisher friends and got rave reviews (along with the double gloucester).
So once again, thank you for the recipe! I am planning to make some more next week.

[awakephd]

Excellent! Glad it turned out well for you.

[Danbo]

Lookin forward to the pictures...

[AnnDee]

I promised a picture, unfortunately I have forgotten to take a picture of the half wheel. I will take a picture when I open the vac seal one of this day (hopefully I don't forget it again).
Anyway, here is a picture of a cheese platter I served my guests some time ago, I served them the Lancashire and they loved it, few asked to take some home.

[gathwaegl]

This plate is beautiful Ann! Have a cheese!

[awakephd]

Superb! AC4U.

[AnnDee]

Thank you for the cheeses! ❤️