Print Page - A guide for the different hard pressed English cheeses

Title: A guide for the different hard pressed English cheeses
Post by: carpentersbug on July 25, 2016, 02:53:10 AM

I've attached an excel sheet of the differences between how I make the different English hard cheeses. You will probably need to use the cheddar video as a template ( https://www.youtube.com/watch?v=BwpCCPtwSkw (https://www.youtube.com/watch?v=BwpCCPtwSkw) ). It will probably throw up more questions than it answers, but such is the nature of cheese. I'll answer where I can.

This is my own personal take on the cheeses - if anyone has a different set of criteria I'd love to know.

The lower the pH the more acidic and crumbly the cheese as a rough guide.

The more you turn / stack the cheese in the vat the smoother it will be.

Title: Re: A guide for the different hard pressed English cheeses
Post by: Fritz on July 25, 2016, 05:17:22 AM

Thanks Rob, great side by side comparison. Goes to show how slight differences can make a completely different cheese type. Cheese 4u

Title: Re: A guide for the different hard pressed English cheeses
Post by: Andrew Marshallsay on July 25, 2016, 05:51:02 AM

A nice table. Very useful.
Thanks for that and a cheese from me.

Title: Re: A guide for the different hard pressed English cheeses
Post by: carpentersbug on July 25, 2016, 06:21:00 AM

Thanks for the cheeses:)

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: carpentersbug on July 25, 2016, 02:53:10 AM