My first hard cheese, I can't believe it's actually tasty! I had numerous problems, aged in a fridge for three months and had mold under the wax (I didn't realize how hard it is to balance 50 lbs on a little block of cheese! That's why it's not very square). I ended up with about 17 ounces of cheese. I will probably re-wax a bit of it and let it age some more.
Thanks for all the info here, it really helped. The last picture show a bit of the mold that was under the wax. The cheese turned out sort of 'crumbly' if that makes sense. Not sure what the texture should be
Hi Sue,
Why it is so white? Is that your camera?
Looks like you skipped the cheddaring step a bit fast.
To prevent mold growing under the wax, I wipe the cheese first with vinegar; let dry and dip into hot wax.
I made a ton of mistakes, including things like the temperature was too warm and I think the rennet was old. I have no idea what color it's supposed to be though.
I'm just happy it tasted like cheese! LOL
Did you use goat milk? Cows milk has beta carotene, which gives the yellow color and goat's milk does not therefore it makes a white cheese. At least that is what I recently read.
I used cow's milk. I plan on making another cheddar this weekend. Hopefully it'll go better this time, I learned a ton and glad I took notes the first time around.
Unless I added annato, my cheddar turned out fairly white, too, especially when using anything other than summer milk.
It looks like you're getting there. I personally never consistently made good cheddar, so kudos on sticking with it.