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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: Zapacat on May 15, 2020, 03:06:09 AM

Title: Wensleydale with cranberries not fully closed
Post by: Zapacat on May 15, 2020, 03:06:09 AM
Hi all,

My first attempt at Wensleydale. I followed Gavin Webber's recipe but with a lot more weight Than his recipe calls for as I had trouble getting it to knit. I also don't have a real press (yet) so my max weight I could get with stuff around the house was 95lbs. This is after 24 hours of pressing with the last 12 being at 95lbs.

Should I be trying to find more weight? Heat it up and re-press? Call it a day and dry it? Thanks for any guidance.

Teresa