I Made a 2 pound wheel of cheddar and it is very acidic is there any way to save it or is it just bad and toss it
Let it age for 9-12 months and then taste it. The acidity will mellow.
Won't it get chalky and crumbly?
I ask because I think my recent Tomme is going to be over-acidic.
-Boofer-
Boof,
If you look at the pH curve for a cheese from beginning through aging, you will see that the pH actually starts to go UP shortly after pressing. Generally, as a cheese ages, the acidity becomes less and less. The specifics and timing depend on a number of variables during the make. For example, if you drain too late, the curds will develop more acidity which translates into a sour, acidic cheese - UNLESS you let it age longer, sometimes MUCH longer. But most "sour" cheeses can be cured with more aging.
Quote from: opalcab on January 19, 2011, 05:04:02 PM
I Made a 2 pound wheel of cheddar and it is very acidic is there any way to save it or is it just bad and toss it
I don't have an answer to your question, but just wanted to say that I don't toss my mistakes. I just use them in cooking. :)
Quote from: Sailor Con Queso on January 20, 2011, 01:06:08 AM
But most "sour" cheeses can be cured with more aging.
I hope that is true. I will take that guidance and age the problem cheeses I happen to create
long term. My uppermost goal will continue to be not to foster the conditions which develop excess acidity. It's getting better, but there is an occasional slip-up.
Thanks, Sailor.
-Boofer-