It's the third of my partially successful experiment comparing four-gallon makes of Lancashire, Cheshire, and Cheddar.
(https://tiabr.com/wp-content/uploads/2020/12/ch.jpg)
All three cloth-wrapped using delicious Mexican rendered pork skin fat.
(https://tiabr.com/wp-content/uploads/2020/12/DSCN7008.jpg)
Just two weeks short of its anniversary.
(https://tiabr.com/wp-content/uploads/2020/12/DSCN7015.jpg)
(https://tiabr.com/wp-content/uploads/2020/12/DSCN7017.jpg)
The paste was very dry, more like a Parmesan/Romano. I did have some humidity control problems early in its life, so maybe that's why.
But, you ask, how did it taste?
Pretty delicious. Not as sharp as I expected, but with the depth and complexity of an aged Chedder.
I used some of it for this:
(https://tiabr.com/wp-content/uploads/2020/12/DSCN7054.jpg)
Welsh rarebit with pickled vegetables:
(https://tiabr.com/wp-content/uploads/2020/12/DSCN7062.jpg)
Yum!
-L
That sauce looks delicious ....
Very nice cheese. Looks like it melted nicely.