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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: Baby Chee on October 13, 2009, 01:57:41 PM

Title: Creamy Clifford Cheddar
Post by: Baby Chee on October 13, 2009, 01:57:41 PM
I tried Ricki Carroll's Trad English approach to a cheddar (my first). 

It just got out of the press and is sitting in a cupboard, airdrying for a few days.
(http://cityofclifford.com/CreamyChed.jpg)

3 gallons whole milk from store
1/2 gallon ultra-pasteurized whipping cream
CaCl
Canning salt

It deviated from the process in the cheddaring phase as the cream made the curds extremely moist, so draining went on and on as it languished in 95ºF heat.  Then it stacked a while, but I had no sure way to check acidity.  The run off was getting acidic to taste and I cut it off, milled, salted, and pressed.

Pressing was about 60 hours.  40 @ 70lbs., 20 @ 50lbs.

It's a much larger cheese than others I have made with just regular milk.
It'll wax in 3 or 4 days and go into the fridge for months and months of torture (my torture to wait).
Title: Re: Creamy Clifford Cheddar
Post by: Sailor Con Queso on October 13, 2009, 06:06:33 PM
Why wax so quickly? Let it breathe for a month and then wax if you still feel the urge. Looks nice. I would say the 70 pound pressing helped.  ;D
Title: Re: Creamy Clifford Cheddar
Post by: Baby Chee on October 13, 2009, 08:17:34 PM
The recipe I am following says "dry 2-5 days or until dry to the touch", and since I'm going this far with the recipe, I might as well go the distance.
Title: Re: Creamy Clifford Cheddar
Post by: DeejayDebi on October 19, 2009, 01:57:04 AM
It looks great Chee I would have waited about a month before waxing also. Riccis boks is somewhat lacking in details and full of "differences in option."
Title: Re: Creamy Clifford Cheddar
Post by: Baby Chee on October 19, 2009, 12:34:23 PM
(http://cityofclifford.com/ChedHed.jpg)

It seemed well dried after 7 days, so I waxed.  The fruit flies appearing at this time of year were worrying me.
Title: Re: Creamy Clifford Cheddar
Post by: Sailor Con Queso on October 19, 2009, 02:11:15 PM
Looks like a chocolate cheddar.  8)
Title: Re: Creamy Clifford Cheddar
Post by: Baby Chee on October 19, 2009, 02:13:26 PM
Certainly has a cake-like appearance. :d Yum.

I hate that cheddar takes so long to age.  What a struggle!
Title: Re: Creamy Clifford Cheddar
Post by: DeejayDebi on October 19, 2009, 04:42:20 PM
Looks nice though. I have to make a batch of chocolate cheddar. I bought a few packs in Wisconsin to bring home to compare and see the ingredients. I don't care for it but my family does. It's very sweet.
Title: Re: Creamy Clifford Cheddar
Post by: Sailor Con Queso on October 20, 2009, 02:59:18 AM
I was kidding about chocolate cheddar. There really is such a thing? Outside coating? or mixed inside?
Title: Re: Creamy Clifford Cheddar
Post by: DeejayDebi on October 20, 2009, 03:03:53 AM
It's like a fudge with nuts.

Title: Re: Creamy Clifford Cheddar
Post by: Sailor Con Queso on October 20, 2009, 04:47:05 AM
Cheddar Chocolate. Must be those long, cold, Winconsin Winter nights.
Title: Re: Creamy Clifford Cheddar
Post by: Baby Chee on October 20, 2009, 12:30:23 PM
Wisconsin is always progressive with cheese, to keep the edge and reputation.

I had no idea there was chocolate cheddar either.  Every year I drive through there and have never stopped at one of those huge highway cheese ...outlets.  This year I'll do it and see what they are pushing.
Title: Re: Creamy Clifford Cheddar
Post by: DeejayDebi on October 21, 2009, 01:23:45 AM
I don't know when they started making it but I've been buying it for over 20 years. I suspect they mix all the junk in there after milling. It's very sweet. If you like chocolate or fudge you'll like it. Also has walnuts