Print Page - Cheddar #20 Success?

Title: Cheddar #20 Success?
Post by: flip.tiffy on February 16, 2011, 04:54:32 AM

OK, so #20 might sound nice and all but we all know #20 means nothing in the Cheese World...

I figured I'd share at least my #20 Cheddar to the "world".

Stats:

1. Raw Milk: 1/2 day from milking
2. 3 hours of cheddaring.. what I'm expecting is any mans guess!!!
3. Pure decadence!

(http://img189.imageshack.us/img189/9341/img4709u.jpg) (http://img189.imageshack.us/i/img4709u.jpg/)

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\o/

Title: Re: Cheddar #20 Success?
Post by: zenith1 on February 16, 2011, 06:42:02 PM

Flip- nice going, it looks great. What plans have you for it now? natural rind, bag,wax?

Title: Re: Cheddar #20 Success?
Post by: flip.tiffy on February 16, 2011, 11:54:16 PM

I'm not setup for natural rind yet, unfortunately. Those two slices have been individually vacuum sealed. One will open in 6 months, the other 12 months.

CheeseForum.org » Forum

CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: flip.tiffy on February 16, 2011, 04:54:32 AM