this is my newest cheddar. it is a peppercorn and Thai pepper cheese. I cut mine into wedges and wax then age like this. then I can just use what I want or give as gifts without having to redip my cheese wheel. Hope this works its my first time of attaching a photo. I would like to share some of my other cheese photos. is there a specific place?
thanks
Tif
Now yahgottuh share yer recipe PLEASE PLEASE PLEASE PLEASE PLEASE :P
This does not look like a newbie based on the egg grate for draining plus other key notes that only experience brings, maybe he/she could help us, lmao
Well i am pretty new to it. This is my second cheddar, my first was an epic failure, being way dry and crumbly. Its a basic cheddar recipe and i added the pepper corns and thai peppers at pressing. I have a sausage press that i use to press, and i have no way to figure out how hard its pressing so i guess. Lol. I did another cheddar last night. What i have been doing is making my curd, draining and putting in fridge over night. Next day i cut it, put curds in a ss bowl and pour very warm water over them. I then put that bowl over a pot that has hot water on it and i stir by hand for 30-40 mins until the curd shrink up some. I find its a long day for some cheeses when i have other chores, and milking the cows and all. So i am experimenting with it. Dont get too excited because i have not tried them yet. I took one beginner cheese cclass and learned nothing. I was already making cheese but flying by the seat of my britches, much as now. I never write it down and tho i know i need to, i dont. Kick in butt! I have another cheddar coming out of the press today, a jalepeno one. But i think it cooled to quickly as i was having issues getting the curd to knit. Will see if i can repair it.