"Rat Trap #5"/ "Hoop Cheese"

[GortKlaatu]

When I was a kid, we would go to the little general store in town and there on the counter, above the meat cooler, was a HUGE wheel of cheese. It was coated in thick red wax and the cheese itself was an other-worldy atomic orange. The butcher would chop off a huge wedge with the wooden guillotine, wrap it in white butcher paper and off we'd go for a sleeve of saltines and "Rat Trap Cheese."

It was sweet and salty and elastic. Like a cross between cheese and polyester. It was divine!

I've found that it wasn't a Texas phenomenon. If you grew up in the 50s and 60s, all through the South and Midwest there are similar stories. Usually called "Rat Trap Cheese," in the South (or just "Rat Cheese") and referred to as "Hoop Cheese" in the Midwest.
It just doesn't exist anymore. I've searched and searched and discovered why. It was ORIGINAL Colby. Not the stuff they make now that is like a young cheddar. Wisconsin changed the laws regarding what constituted Colby in the late 60's and by the 70's "Colby" was mass produced using different methods.

I was on a quest in my cheesemaking kitchen to try to reproduce that nostalgic cheese of my childhood. This is it.
I call it "Rat Trap #5" because it took me 5 attempts to get it right. (So this isn't my 5th cheese of this variety--I've made several--#5 is part of the name.)

[River Bottom Farm]

Gort thia one slipped by me. How long does this cheese have to age? I caint wait to see what it looks like inside with that bright orange color. Did you use annatto to get the color or something else?

[GortKlaatu]

It only ages for 2 weeks, RBF
Yes, I used a ton of annatto.
We've already been eating this one...in fact, I made a cheese sandwich out of it today at lunch.
I'll see if I can catch a photo of a wedge and post it.

[Andrew Marshallsay]

This is not a cheese I've heard of. (I mean Rat-Trap not Colby). I doubt that it would have got as far as Australia.
What really impresses me though, is that you have persevered and, apparently, managed to re-create something that is important to you. Also, something which was all but lost.
Heartiest congratulations on your achievement and please have a cheese from me.

[GortKlaatu]

Thanks so much Andrew. Very kind. I wish I could send you a wedge to try.

[cbenner33]

Gort

Would you be willing to share your recipe with us? I would love to see how this was made and better yet taste it.

Chris

[GortKlaatu]

Sure thing...
Here are some pics from what's left--we're eating more of it right now.  And I've included a picture of where we live--just cuz.
My recipes are all for raw goat milk so remember that if you use any of them--you'll likely need to raise the temps by 3 degrees for cow milk and double the cultures and rennet for pasteurized milk.


"RAT TRAP # 5"

6 gallons milk
3/4 tsp Flora Danica (I add the culture to the milk when it's at about 75 F degrees and then continue to raise temp)
Heat milk to 84 F degrees
No ripening time (beyond what happens between 75 and 84 degrees)
Add rennet (I use 36 drops--I know that's a little weird but in my previous 4 attempts I kept adjusting rennet by drops and I've just never converted the drops to another measurement)
Let set for 4 hours. (Yes 4 hours--the thermal mass of that quantity of milk holds the temp steady.  Also I only use time for this no Floculation factors)
Cut curd to 2 inch cubes.  Wait 10 minutes
Cut again to 3/4 inch cubes. Wait 5 minutes
Cook to 110 F slowly raising temp over 75 minutes.  Stir only enough to keep from consolidating--like once every 5 minutes
Place in cloth line mold
Press at 5# for 20 min
Turn, redress and press 10# for 30 min
Turn, redress and press with 15# for 1 hour
Turn redress and press with 15# for 2 hours
Unmold and brine in saturated brine for 2.75  hours per pound
Air dry for 12 hours and then vac for 2 weeks at 54 degrees.
Ready to eat at 2 weeks. (I've done it as early as 10 days)


The "Atomic Orange" color was classic as were the mechanical holes


If you age it to 3-4 months it changes character completely--it's good but tastes more like a commercial Colby at that point.
So this is really a young, table cheese.

[River Bottom Farm]

Nice looking cheese Gort and that last pic is a nice slice too! AC4U

[GortKlaatu]

Thanks RBF

[panamamike]

WOW! That is really OrAnGe. Have you tried to make your own annatto coloring? I'm sure you have access to the seeds readily available.

[Boofer]

WOW! That is really OrAnGe. Have you tried to make your own annatto coloring? I'm sure you have access to the seeds readily available.

Once upon a time....

-Boofer-

[feather]

I really like how your cheese turned out. I think my husband would really like this 'mild like commercial colby' kind of cheese. Though, I might have to call it hoop cheese. Thank you for sharing this!

[GortKlaatu]

Boofer and Panamamike--I've thought many times about doing it.  Yes I have the seeds--in fact, I have an Achiote tree right by the house. But Achiote powder is readily available as it is a common condiment here, so I could shortcut all that work you did Boofer and just "mix her up."


Thanks Feather--but the intent is that it NOT taste like today's commercial Colby, but rather the ORIGINAL Colby of the 50's and 60's. Only if you let it age a few months does it start to behave more like commercial Colby.

[feather]

Thanks Feather--but the intent is that it NOT taste like today's commercial Colby, but rather the ORIGINAL Colby of the 50's and 60's. Only if you let it age a few months does it start to behave more like commercial Colby.

I think he would like that. He grew up in the 50's and 60's in mid-Wisconsin. He worked in a few cheese factories in his youth.

[GortKlaatu]

So we were talking about the Achiote tree and its seeds for making annatto.
My Achiote is blooming right now and I've included a picture.  I have another picture of what the seed pods look like after the bloom.
The third photo is Achiote liquid (used in cooking here in Costa Rica.). I'm going to try it instead of the expensive annatto I usually buy ($5 for 2 oz) The Achiote liquid is 8 oz for about $1.