If you had told me last November that I would less than 9 months later sit down to my own homemade cheeseboard i wouldn't have believed you. But here we are. It was time to peel off the lard/muslin and inspect the interior. I couldn't believe how good they were and how closely they resembled what I wanted them to. Despite the hassle of the process the texture of the three cheeses was exactly how it would be in a good cheese shop where slices are cut from complete wheels like the one we are lucky enough to have in Aberdeen. The is a dryness about them which is quite different from the waxed or vacuum packed ones which have a much moister quality. So what have I learned ?
1) be patient
2) devote as much time to storage /affinage conditions as to the making.
3) use the traditional methods if you can.
at the top of the picture is Red Leicester - a distinct tang - more acidic than Cheddar
In the middle is a Cheddar - beautiful texture and a great aftertaste.
At the right is a Lancashire made as closely to resemble Mrs Kirkham's which is the best of what we have available. It is crumbly but creamy - quite delicious. All three were made in January and kept in a cool but relatively low humidity unused sauna. My cave. I have halved them, shrunk wrapped them and will keep them a little longer before eating them.
Accompanied by home made oatcakes and a dram of a good malt - heaven!
Somehow I missed your description, but then re-read it.
AC4U! They look awesome.
Nice job broombank AC4Y
Those a lovely.... AC4U....
Bob