Cheddarsan or Parmached?

[Lancer99]

It's the third of my partially successful experiment comparing four-gallon makes of Lancashire, Cheshire, and Cheddar.



All three cloth-wrapped using delicious Mexican rendered pork skin fat.



Just two weeks short of its anniversary.





The paste was very dry, more like a Parmesan/Romano.  I did have some humidity control problems early in its life, so maybe that's why.

But, you ask, how did it taste?

Pretty delicious.  Not as sharp as I expected, but with the depth and complexity of an aged Chedder.

I used some of it for this:



Welsh rarebit with pickled vegetables:



Yum!

-L

[not_ally]

That sauce looks delicious ....

[Jeannie]

Very nice cheese.  Looks like it melted nicely.