It would not be fair to call this a farmhouse cheddar as it tastes more like a blend of blue, cheddar, and who knows what. It's very tasty with a nutty flavor. It's very crumbly but not too dry, and almost has the consistency of Feta cheese. It has a bit of a bite to it. I would buy this cheese. I don't think it's a reproducible recipe because of the blue contamination from my nearby cheeses, but I'll post here anyways. Given that it is "Farmhouse" cheddar, I did not stack it.
Ingredients:
6.5 liters whole pasteurized homogenized milk 3.25% (Yield 750 grams).
½ tsp CaCl2 solution in ¼ cup water
4 ounces prepared Flora Danica starter
½ tsp double strength rennet in ¼ cup water
3/5 of a tablespoon of cheese salt
To the 90F milk, add CaCl2 and starter and ripen 45 minutes.
Add rennet wait 45 minutes for a clean break.
Cut curds in ½ inch cubes, heat to 100F over 30 minutes while stirring.
Let set 5 minutes and pour into a cheesecloth lined colander
Hang the cheesecloth bag for one hour keeping the curds warm
Mills curds and add the salt and pack in a cheesecloth lined Camembert mold.
Press at 10 pounds for 10 minutes, 20 pounds for 10 minutes, and 50 pounds for 12 hours.
Air dried the cheese for 4 days until the cheese developed a nice rind, turning the cheese regularly.
I waked and aged for 2 ½ months at around 45F.
The wax broke and I got some contamination from the surrounding blue cheeses in my cave/fridge.
the broken wax envelope
You know the rule of artisan cheesemaking, do you?
When the recipe fails, just change the name of the cheese.
8) 8)
Quote from: Gürkan Yeniçeri on June 18, 2015, 10:49:36 PM
When the recipe fails...
Ah, a candidate for the family album (https://cheeseforum.org/forum/index.php/topic,10888.0.html). ;)
-Boofer-
Thanks Boofer for showing me that thread, I've added these pictures to your family but I warn that I may be a frequent flyer on that thread. :o
Penny, thanks for having the courage to post.
I think it's somehow freeing. A)
-Boofer-