These are the first of a series of experimental cheeses made around the turn of the year.
This one is a Farmhouse Cheddar (Ricki Carroll's recipe) made from raw Jersey milk from Helen and Roxy on Christmas eve.
The two layers are Dried Tomato flavour (orange) and Pickled Onion (Pale). The ingredients were grown and processed on site.
This is quite a firm cheese, and really sharp. The tomato and onion flavours are really subtle by comparison. The midrange flavours are still developing, and it's clear this will be a much better cheese after another 6 months development.
This was the wife's favorite cheese in quite a while, now it's back in the bag and waiting for another 6 to 12 months.
Whoa! Time for a "name that cheese" contest ;). Definitely falls into the "Disruptive Innovation" (https://en.wikipedia.org/wiki/Disruptive_innovation) catagory.
Very cool looking cheese. I agree that the firmer cheeses always get better with age like me! Have a cheese on me.
Did you use veg or animal rennet? Well done !
Calf rennet. I have been very happy with the results I get with it.