Hi Folks
Just wondering, i start 2 week ago to make cheese lolol after reading for more then 2 month, my first 2 batch was i mess, and i read again, thanks this wonderfull site, because my wife think im crazy, so i just show them im not alone lolol.
My last 2 cheese i make its good, the curd cheese i make see the picture are good and squeaky, lolol i already eat all in 1 day,the second is a cheddar lollol i hope and now on is 8 day of aging, but i notice that the cheese is changing color nice yellow, but not everywere some spot are still white even if they are dry ( i thinks), coul anyone help me on this , if is the color is ok or it a problem.
Thanks to all, sorry folks my english is not very good im from quebec
Bon soir jackdag, très belle fromage!
So the curd cheese is all gone ;D and you are worried about your cheddar having uneven colouring.
I don't think it's an issue but a little more info would be useful, most cheese is by default white unless milk from a certain of year I think which happens more with small dairy milk than mass manufactured store bought milk.
Is the yellow colour from a die like Annatto (https://cheeseforum.org/Making/Colourants.htm)?
What type of milk did you use, ie cow, raw, store bought past & homogenized?
Congrats again on first three cheese making!
Hi john like we say in french bienvenu dans maison thanks too to reply, in fact no' nothing was added. fresh milk bougth at the store . whole milk, buttertmilk starter culture, regular time zone curdling and cooking and aged for 8 days not even started brinning and smile nice too
It is posible that even though it feels dry some moisture was absorbed into the spots while sitting on the mat to age. A bit a whey maybe ???
JD, I don't know about cheddar making but I thought cheddar was not a salt brined cheese. However all cheese needs a specific % salt, did you direct add salt in making?
Every one of my cheddars has shown that mottled color on the surface.
I still am not sure why.
I will say that when I cut my wheels open, that is not the case throughout the cheese. This appears to be only at the surface.
I have the same experience as Wayne. It happens a lot as it is drying but doesn't affect my cheese. Those curds look tasty!
As a reference, look here (https://cheeseforum.org/forum/index.php/topic,1370.msg10142.html#msg10142):
I've always assumed the mottling is a result of some curds being moister than others - the moist curds are white, the dryer curds are yellow. Once the moisture evens out, the whole thing turns yellow.
With colored cheese it can be a lot of things. Greasy curds, film coating the curds, piling to high when cheddaring, even wilds yeasts - but this cheese was not colored if I read right.
Thanks to all guy, the with mottled sport now are all most gone, lolol somy baby is safe i think the only problem is t resist is to avoid eat them before the mature time is done, that they hard parts, will post some icture infw day, thanks wyane great cheese
Best Regards