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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: Gustav on June 24, 2011, 03:07:09 PM

Title: Marbled/Camoflaged Cheddar Cheese
Post by: Gustav on June 24, 2011, 03:07:09 PM
Here is my new cheddar. I think it looks pretty good.

Reminds me either of camo, or a cow, or a comoed cow. LOL  ;D
Title: Re: Marbled/Camoflaged Cheddar Cheese
Post by: Tomer1 on June 24, 2011, 06:46:10 PM
Thats cool.
How did it happen? did you go through the effort to cook a split batch?
Title: Re: Marbled/Camoflaged Cheddar Cheese
Post by: Gustav on June 24, 2011, 07:12:02 PM
Yup. 2x Seperate 19 Litre batches. One got anatto & the other not.
Originally I wanted to make the top yellow & the bottom white, but as I placed the curds in the mold I remembered that I forgot to add salt, so I had to mix them. Still, it came out pretty good I think. I like to be creative with my cheese. LOL  ;D
Title: Re: Marbled/Camoflaged Cheddar Cheese
Post by: OudeKaas on June 25, 2011, 03:09:30 AM
Ca-MOOOOOOOOOO!
Title: Re: Marbled/Camoflaged Cheddar Cheese
Post by: Tomer1 on June 25, 2011, 08:40:03 AM
Quote from: Gustav on June 24, 2011, 07:12:02 PM
Yup. 2x Seperate 19 Litre batches.

Quotedid you go through the effort to cook a split batch?
Oh you didnt!  ;D

Did you chedder or curd stired?
Title: Re: Marbled/Camoflaged Cheddar Cheese
Post by: ArnaudForestier on June 25, 2011, 11:17:59 AM
Quote from: Brandnetel on June 25, 2011, 03:09:30 AM
Ca-MOOOOOOOOOO!

;D
Title: Re: Marbled/Camoflaged Cheddar Cheese
Post by: Illiterate on June 25, 2011, 07:57:21 PM
Looks great, I bet it will taste just as good as it looks.
I wish mine would look that good, I always have trouble with fold marks from the cheese cloth, but I'm working on it.

Sam
Title: Re: Marbled/Camoflaged Cheddar Cheese
Post by: Cheese Head on June 25, 2011, 08:26:50 PM
Not wanted to threadjack, Illiterate, see our Wiki: Surface Defects, Cracks (https://cheeseforum.org/articles/wiki/) for causes of those fold lines and our Wiki: Pressing Cheeses (https://cheeseforum.org/articles/wiki/) article on how to minimize them.
Title: Re: Marbled/Camoflaged Cheddar Cheese
Post by: birdsongmilkmaid on June 26, 2011, 04:44:55 AM
That looks delicious!! I was wanting to make a batch of cheddar just like that, even before I saw the pictures. I really like how the cheese looks, and making two batches won't be extra work for me because I already need to make two batches using two 2-gallon pots. (I don't have any larger pots.) Now I just need my annatto to arrive. It is frozen in transit somewhere between Ontario and BC, thanks to the postal strike that went into effect a few days after my order was shipped.

Naomi
Title: Re: Marbled/Camoflaged Cheddar Cheese
Post by: Gustav on June 26, 2011, 05:34:30 AM
Yep.I prefer cheddaring than stirred. I'm very happy with how it came out. I made a Derby cheese yesterday & wow! What a labour intense cheese to make! I hope it tastes good since it was alot of work cutting, drying, milling etc...

I want to make a cheese with glazed cherries in it. What do you think> Will a gouda do?

PS. Here is a pic of my 2x pots.
Title: Re: Marbled/Camoflaged Cheddar Cheese
Post by: smilingcalico on June 26, 2011, 06:25:13 AM
A young Gouda would be good, I could also see a bloomy rind with cherries too.
Title: Re: Marbled/Camoflaged Cheddar Cheese
Post by: birdsongmilkmaid on June 27, 2011, 03:18:13 PM
Quote from: Gustav on June 26, 2011, 05:34:30 AM
PS. Here is a pic of my 2x pots.

Are you using the whisk (second picture) to cut the curd into cubes?

Naomi
Title: Re: Marbled/Camoflaged Cheddar Cheese
Post by: Gustav on June 27, 2011, 03:23:06 PM
Sometimes, but not always. I want to make a harp some time coz the whisk isn't the right size throughout.
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