I made Lancashire last thursday as per Andy awakephd's suggestion, I used the recipe from his tutorial on this link here (https://cheeseforum.org/forum/index.php/topic,14315.msg108963.html#msg108963).
I used 28 liters of milk and MD088 instead of MD089.
All goes pretty uneventfull except for the fact I almost could not stop eating the salted curd. It smells so good and buttery now.
Nice looking result! :-)
Looking good! Wait 6 weeks and start to enjoy (okay, you can cut into it a few days early if you must). And don't be surprised if it continues to get better up through 8-10 weeks. :)
Thank you Andy! Will post taste test after 5-6 weeks. :)
Great job Ann! Let us know how this one turns out. AC4U! ;D
Hey Ann, have you opened this cheese yet? By my calculations, it ought to be ready ...
Hi Andy!
We finished half wheel already, I am travelling now, I will post pictures when I get back home which is tomorrow.
my family and friends loved it, I cracked it open on 24 December and I served it to my Britisher friends and got rave reviews (along with the double gloucester).
So once again, thank you for the recipe! I am planning to make some more next week.
Excellent! Glad it turned out well for you.
Lookin forward to the pictures... :)
I promised a picture, unfortunately I have forgotten to take a picture of the half wheel. I will take a picture when I open the vac seal one of this day (hopefully I don't forget it again).
Anyway, here is a picture of a cheese platter I served my guests some time ago, I served them the Lancashire and they loved it, few asked to take some home. :)
This plate is beautiful Ann! Have a cheese!
Superb! AC4U.
Thank you for the cheeses! ❤️