First Cheddar a la blind *update: success***

[Dulcelife]

Boofer, is that your first DG make?  I really need to make a wheel.  That is one of my all time favorite cheddar styles.  I was just thinking the other day that it would be a score to make a DG that taste as good as the imported one I have been buying.

I decided to make the Lancashire this past weekend instead since I need a fast maturing type to hold be over the aging period of the others.

[Boofer]

Yes, first time for that one. Never tasted it, so I won't know if I'm on target or not when I cut it. Should be interesting though...it was pressed harder than anything else I've done. Maybe I have a yellow brick. You know, when I say that, I conjure a number of images...

Yellow Brick
-Boofer-

[Dulcelife]

Boof, you are a riot man.

[DeejayDebi]

The more cheese you get made the easier it gets to wait. After a while it's time to slice one open and your putting them in and taking them out at the same rate (more or less).

[Boofer]

The more cheese you get made the easier it gets to wait. After a while it's time to slice one open and your putting them in and taking them out at the same rate (more or less).

Yes ma'am, that's where I want to be. I see it's almost Friday...time to do another cheese. 

-Boofer-

[Dulcelife]

Amen Debi.  I'm getting there.  A couple of weeks more; worth of makes and I will be at the point where I can "wipe on - wipe off" in one swell swoop. 

[H-K-J]

I love that song, don't remember 73 to good, just uh lil'l hazy

[Dulcelife]

Day 78 on the cheddar and noticed some white residue between the wax and the bag.  So, let's re-bag it right?  Of course but, not before we take a wee wittle slice just to check.

Wow,  what a difference a little time makes.  The cheese is definitely maturing.  I can only describe the taste as more robust, more tangy, longer lasting on the palate and just plain yummy darn it.  I had to slice off a thin layer to get to the real cheddar as the residue (a mold), gave that first thin slice a funky good taste albeit, not the true taste within.

Truth be told: I don't like making cheddar, the process is so time consuming.  But, after seeing how this make as well as the Chihuahua/Mennonite make have turned out I am considering working on these once I have my Gouda and Havarti make recipes tweaked to my liking.

[H-K-J]

Man I thought I could smell the Cheddary aroma

[Dulcelife]

H-K-J:  I forgot that part.  Come to think of it, I always do.  Yes, cheddary aroma is another good characteristic.

[Boofer]

Yessir, I definitely see cheese artistry here. See how it shimmers in the light. 

-Boofer-