A Lancashire

[MrsKK]

I do the same as Jeff for a ripening container.  I think your trouble is with vac sealing it so soon.  It is probably holding in too much whey and making the cheese dry and crumbly.   What does it taste like?

[darius]

Just tastes bland, even at 60+ days.

[MrsKK]

Hmmmm...I don't know what the answer would be.  Sorry!

[darius]

I don't know either, but will try again once i get the old refrigerator cleaned up and running as a cheese cave.

[JeffHamm]

Hi darius,

I know the Lancashire I've made is the mildest flavoured of all the cheeses I've made so far.  If it's still cool from the wine cooler aging cave, it is bland.  Once it warms up to room temperature the flavour comes through, but it's not strong by any means.  Next time I make this one, which I will, I'm going to make it with buttermilk as a starter to see if that makes a difference.  Also, I've not used buttermilk before, so it would give me a new experience and allow me to see how it changes the outcome (or if nothing changes - both would be interesting). 

- Jeff

[JeffHamm]

Just thought I would update that last post.  I'm having some of this cheese now and the flavour has developed over the past week or so.  When it's up to room temperature (out of the fridge for a couple hours), there is now a nice sharpness in the flavour profile.  Not strong or knock you down type sharpness, but there is a bit of a bite.  It's still very creamy and moist, and now I think the flavour is increasing.  Not sure if it's just the extra aging time or if cutting into it has sped things up by allowing oxygen to get in.  Either way, it's comming along nicely.

- Jeff

[MrsKK]

I prefer most cheeses at room temperature myself - it seems to bring out the nuances in flavor.

[JeffHamm]

Hi Karen,

I agree.  It's been cool here lately (it's winter in New Zealand - and in Auckland, that means cool rather than cold to this Canadian raised boy), so even when the cheese comes out of the fridge it doesn't get all that warm.  Today at work I had the cheese out to warm up longer and I think it's warmer here than in our apartment.  This still is one of the milder cheeses, but that's ok, it was supposed to be so I think that means it's a success!  And, now that the flavour is comming through a bit more it is proving to be a very good addition to the selection. 

- Jeff

[darius]

I agree on the serving temps! I took several pounds of cheese to a recent gathering and although they were just in a sack for several hours before lunch when we tasted them, they weren't warm enough. However, by late afternoon the taste was remarkably better.