Hi Guys,
having a go at making cheddar, will the salad draw of our fridge be too cold to age a waxed cheddar in?
Was going to use a natural rind, but heard that you have to heavily control the temperature and humidity for this method.
First, If youmake the cheese from pasteurized milk, you'll have to age it about twice the time vs raw unpasteurized milk. In addition, although cheddar is made with meso starter, the too low temperature will delay the developement of the flavor.
Really? twice as long when using pasteurized milk?
Quote from: Wayne Harris on September 03, 2009, 04:58:58 PM
Really? twice as long when using pasteurized milk?
For me, it seems that in general, the natural bacteria and proteases/lypases will help develop more complex flavors in raw milk, so you will see the cheese take on a deeper, aged profile sooner than with store-bought pasteurized milk. Definitely not twice as long with some cheeses. Blues and bacteria-smeared rind cheeses mature at a similar rate for me.