60 lb block

[Chetty]

My largest block of cheese I've ever made.  60 lbs total using a wilson style hoop.  I cut it into 6 ten lb block vac sealed for aging.  Mostly a proof of concept to see if my press had what it takes.  Knit was good on the outside, a few openings on the inside but nothing too uncommon for a cheddar. 

[Lancer99]

I'd be a bit worried about the curd.  IME, after cheddaring, the curd is pretty dense, enough that it takes a knife to cut through it.  Perhaps I've been overdoing it, but that curd seems more friable/crumbly than I'd like.

Just my 2 cents, hope it works out well!!

-L

[Chetty]

The curd did get to what you described.  I milled with my peg mill and it gave me quite a work out.  It does have more fat then a normal cheddar that keeps it a little softer.  The picture of the curds is before much cheddaring had been done first flip or so. 

[fattyacid]

Looks great, it will be good. What was your terminal pH (final ph at hooping) Beautiful color!!! Keep it up. ACFU


-FA

[Chetty]

Off the top of my head I think it was 5.1, I will have to check my notes. 

Thanks

[rsterne]

What do you use for a vat for 60 gallons?.... Oh, and AC4U.... 

Bob

[bansidhe]

That's a lotta cheese!   Where did you make this?  HOW did you make this?  I'm afraid to try 4lbs let alone 60!  :-). I'd give you 60C4U but I think one will have to do

[Chetty]

I work on a raw milk dairy as cheese maker and other things.  For this I used my 80 gallon kettle, not easy to cheddar with a rounded bottom.  Thanks for the cheeses