For those who are following my adventure yesterday, today I have several photos posted beside this one.
I am airdrying the cheese and used the sushi mat on top my steamer container I use. This is the flip side of the first few photos. It crinkled. What I should have done was just put the lid or follower on top of the cheese when I was ready to press instead of folding the cheesecloth on top and that caused all the markings.
A tip: for the final pressing of a Cheddar type, take the cheese out of the cloth and press as is. Make sure some whey is smeared on the follower and round the insides of the mould. With luck and heavy pressing, most of the cloth marks should disappear.
More photos these are bottom part of cheese when I took them out of press. It's better than the top.
Thanks for the tip Fied. I will certainly keep that in mind when I make #2.
I decided not to make another today folks. I will enjoy sunny Southern California weather 80 degrees Gorgeous!
Thanks for all of you who were viewing my blogs yesterday. I did not realize there were so many of you. It's been a pleasure. I will update you on how My Farmhouse Cheddar #1 with developments.
Bye to all Happy Cheesemakers 8)
weight 1004 grams day 2 airdrying
7 days since weight today is 985 grams
Rind care done , rub with coarse salt and then rub with olive oil
Back to fridge 52-54 degrees
So far looks good.