This is another of my earliest cheeses, made after I (sort of) knew what I was doing. I followed the recipe on cheesemaking.com, but didn't yet have cultures, so I used buttermilk. Plus a bit of osterized Cabot Cheddar for luck :)
It was bound, using lard:
(https://tiabr.com/wp-content/uploads/2020/04/17-binding-1.jpg)
And got an interesting succession of molds over the months, then a healthy infestation of cheese mites a month or so ago.
(https://tiabr.com/wp-content/uploads/2020/04/DSCN2170.jpg)
I probably should have waited longer, but after six months, couldn't wait!
(https://tiabr.com/wp-content/uploads/2020/04/s.jpg)
One lesson learned: Use a VERY sharp knife when cutting a clothbound cheddar . . . no one likes little bits of cheesecloth in their cheese :)
The paste was very dense, and somewhat crumbly. So far, so good.
(https://tiabr.com/wp-content/uploads/2020/04/DSCN2174.jpg)
But, you ask, how did it taste?
I was worried, then relieved. If I had bought a "Six Month Old Cheddar" at the grocery store, and got this, I'd be delighted. At first just kind of dense on your palate, then you can taste the lactic goodness (nicely balanced), and there's some complexity to the flavor.
(https://tiabr.com/wp-content/uploads/2020/04/DSCN2177.jpg)
It's no Cabot, but very, very happy with this.
What do I do now? The half that I haven't already eaten will obviously dry out. I've wrapped it in plastic + aluminum foil. Will it be okay like that in my "cheese vault" or should I keep it in the fridge?
Thanks,
-L
Looks awesome. Texture looks perfect from what I can see in the pic.
As for storing, I've found that wrapping in silicon baking paper and then wrapping that in cling film works incredibly well. You just need to open it up every week or so to let the gasses exchange. As far as I can tell, it works as well as my ripening boxes. I've held cheeses like that for up to a month in the normal fridge and they have slowly continued to age. I doubt it would be good for long term storage, but definitely fine for continued nibbling. The best way to store for long term is to vacuum pack it. You can then add it back to your cave.
Another beautiful looking cheese deserves another C4U!!
Wish mine came out looking so nice. That's much more style of cheesemaking too!!
I'm envious... Have the figure out where I am going wrong...
Congrats!