Brewer taking a stab at cheesemaking

[jlewis92]

Greetings from Ohio. I have been brewing great beer at home for over 14 years and recently took the plunge into cheesemaking. I have a couple extra freezers I use for lagering my beer, so my wife only barely rolled her eyes when I added another Ranco controlled fridge as my cheese cave.

I am using a dutch lever press, 5 gal double boiler, and 6" mold for my 4 gal batches.

I started off with 2 traditional cheddars (Morris recipe) that are now 4 and 5 months old. Samples from both are wonderful.  Beginners luck perhaps.  I've hit a snag with my third cheese, an attempt at a port wine cheddar. I posted a question on that one in the problems board and would appreciate any help.  ("https://cheeseforum.org/forum/index.php/topic,9258.0.html "Cheddar Curds didn't fuse after pressing").

Next batch will be a regular cheddar to exercise the demons of the failed batch, and then a hot pepper white cheddar. After a few more batches under my belt, I want to use some of my beers to infuse the cheese. In the meantime, I am looking forward to just pairing them together.

-Jeff

[DeejayDebi]

Hello Jeff and welcome to the CFO! Great folks here and an incredable respostory for knowledge and experince. To post post on the Home Brew Forums by chance? The name looks familiaur. Haven't been there in a few years but I did hang there and a few other brew forums in years gone by.

[Cheese Head]

Welcome Jeff, have fun here, hope you get some replies, also the Search Tool also works well.

[jlewis92]

Thanks guys.

DeejayDeb - I lurk on several homebrew forums but I think I've only posted on rec crafts brewing and our  local brew club yahoo group.

[DeejayDebi]

Ah okay. I haven't been on any in several years now but do get the occation email from several.