I'd like to try this recipe, it seems close to the sort of cotswold type cheese that I hope to make and requires less aging. This recipe seems very similar to Caldwell's stirred curd recipe, with a few less steps. Has anyone had good results with Karlin's recipe, or has tips for making it meld with Caldwell's approach for this type of cheese? Like Caldwell's caerphilly recipe, her recipe leaves out a few time targets in favor of pH targets, which is probably the main reason I'm thinking of following Karlin's recipe.
I've not tried the chive cheddar one but I have made Karlin's Whiskey Cheddar recipe.
my lesion from that (and most cheddars) is that cheddars need at least 6-8 months aging for my palate.
Go for it and good luck!
Trent