My largest block of cheese I've ever made. 60 lbs total using a wilson style hoop. I cut it into 6 ten lb block vac sealed for aging. Mostly a proof of concept to see if my press had what it takes. Knit was good on the outside, a few openings on the inside but nothing too uncommon for a cheddar.
I'd be a bit worried about the curd. IME, after cheddaring, the curd is pretty dense, enough that it takes a knife to cut through it. Perhaps I've been overdoing it, but that curd seems more friable/crumbly than I'd like.
Just my 2 cents, hope it works out well!!
-L
The curd did get to what you described. I milled with my peg mill and it gave me quite a work out. It does have more fat then a normal cheddar that keeps it a little softer. The picture of the curds is before much cheddaring had been done first flip or so.
Looks great, it will be good. What was your terminal pH (final ph at hooping) Beautiful color!!! Keep it up. ACFU
-FA
Off the top of my head I think it was 5.1, I will have to check my notes.
Thanks
What do you use for a vat for 60 gallons?.... Oh, and AC4U.... 8)
Bob
That's a lotta cheese! Where did you make this? HOW did you make this? I'm afraid to try 4lbs let alone 60! :-). I'd give you 60C4U but I think one will have to do
I work on a raw milk dairy as cheese maker and other things. For this I used my 80 gallon kettle, not easy to cheddar with a rounded bottom. Thanks for the cheeses