I started my cheese making with a couple of cheddars - farm house, traditional, stirred curd. I have some waxed in quarters and periodically try it. The taste doesn't seem to be developing much: it is chalky and bland. Do I simply need to be more patient and both the texture and flavor will improve? My cheeses tend to be on the dry side, what is this an indication of?
Sounds like time is difficult right now. After you get a few cheeses in the cave you won't even notice time will fly! Be patient. Some cheeses are really blah young but bloom into wonderful cheeses later.
Do the ones that seem bland have enough salt content?
Dry and chalky may be a sign of over-ripening...too much acidity. Do they all fit this pattern?
How much time do you allow before you sample them? Debi is correct, the cheese needs a chance to "do its thing" and develop flavor. I've had cheeses that tasted rather disgusting early on, only to have them be wonderful when tasted later with some age.
-Boofer-
Prior to this year, I seemed to have quite a few cheddar style cheeses that were as you describe. We were eating them at 4-8 weeks mostly. I did 2 things that I think corrected the problem:
1) Calibrated my cheese thermometers, and
2) Waited longer, as Debi recommends.
Wow, what a difference. We've had many good cheddars in the 3-6 month range this year! Nice texture, varying degrees of sharpness.
Just find a recipe you can do easily, take notes, and make them as often as you can (2-3 times a week if possible).
As many have mentioned here, it takes time & practice. You'll be turning out award winning cheeses before you know it!
Kristin
Thank you. I know you are right. I am working on the virtue of patience but it is sooo hard! I know a few things that I would do differently, I need better notes, a few cheeses in my bag, and I've started making shorter range cheese as well so that I have something to sample along the whey.
I love this cheese making, and it challenges me!
Early in my cow's lactation, I still cut the cheese into quarters for ageing, so that I can eat it at different ages. It helps me with the waiting and I also learn a lot about the nuances that age brings about in a cheese.
Hang in there, Connie, I'm sure you are doing great!