a texture question

[ConnieG]

I started my cheese making with a couple of cheddars - farm house, traditional, stirred curd.  I have some waxed in quarters and periodically try it.  The taste doesn't seem to be developing much:  it is chalky and bland.  Do I simply need to be more patient and both the texture and flavor will improve?  My cheeses tend to be on the dry side, what is this an indication of? 

[DeejayDebi]

Sounds like time is difficult right now. After you get a few cheeses in the cave you won't even notice time will fly! Be patient. Some cheeses are really blah young but bloom into wonderful cheeses later.

[Boofer]

Do the ones that seem bland have enough salt content?

Dry and chalky may be a sign of over-ripening...too much acidity. Do they all fit this pattern?

How much time do you allow before you sample them? Debi is correct, the cheese needs a chance to "do its thing" and develop flavor. I've had cheeses that tasted rather disgusting early on, only to have them be wonderful when tasted later with some age.

-Boofer-

[tnsven]

Prior to this year, I seemed to have quite a few cheddar style cheeses that were as you describe. We were eating them at 4-8 weeks mostly. I did 2 things that I think corrected the problem:

1) Calibrated my cheese thermometers, and
2) Waited longer, as Debi recommends.

Wow, what a difference. We've had many good cheddars in the 3-6 month range this year! Nice texture, varying degrees of sharpness.

Just find a recipe you can do easily, take notes, and make them as often as you can (2-3 times a week if possible).

As many have mentioned here, it takes time & practice. You'll be turning out award winning cheeses before you know it!

Kristin

[ConnieG]

Thank you.  I know you are right.  I am working on the virtue of patience but it is sooo hard!  I know a few things that I would do differently, I need better notes, a few cheeses in my bag, and I've started making shorter range cheese as well so that I have something to sample along the whey.

I love this cheese making, and it challenges me!

[MrsKK]

Early in my cow's lactation, I still cut the cheese into quarters for ageing, so that I can eat it at different ages.  It helps me with the waiting and I also learn a lot about the nuances that age brings about in a cheese.

Hang in there, Connie, I'm sure you are doing great!