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Title: What should I do now with my 3 wk old Cheddar?
Post by: pliezar (Ian) on February 15, 2011, 03:18:06 PM

3 weeks ago I made my first cheddar. After a week of Air Drying I placed in the Cheese Fridge (temp 48-51F-thermostat dial taped in place for now) and it has been quite happily sitting there. I have good solid rind and it seems to be doing ok. I have not seen any mold or blemishes on it at all (it might help that it is the only cheese in there right now) I should be placing my gouda I made on saturday in with it in the next few days.

I guess my question is what now, do I have to do anything special to it now that I will have another cheese in there with it?

Title: Re: What should I do now with my 3 wk old Cheddar?
Post by: Sailor Con Queso on February 15, 2011, 05:37:41 PM

They will need a chaperone or they will breed. ;D So make more cheese ASAP.

Title: Re: What should I do now with my 3 wk old Cheddar?
Post by: pliezar (Ian) on February 15, 2011, 07:20:48 PM

lol,

Thanks that is the plan, most of my weekend are taken up with other activities, one more cheese this month and then no more free weekends until March.

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: pliezar (Ian) on February 15, 2011, 03:18:06 PM