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Hello everyone. This my first post. 

I have a question regarding when to apply the cloth to your cheddar.  I have seen a video when they keep the original cloth on that was used during the first press.  They allow the cheese to dry and then add a second layer with a fat.  Has any one tried this method?  I look forward to your response.

Dave

Hello Cheese Making World

So has anyone dried there cheese with keeping the cloth on that was used during the final press?

I usually take it off and allow the cheese to create a rind.  After the cheese is completely dry I then add the cloth with lard.

The reason I ask this question is because I saw a YouTube video of a professional cheese making facility and they kept the original cloth on and then added a second layer and then dried the cheese. 

I was hoping to get some thoughts.

Thanks
Dave

I've never used cloth , so can't help you there.

I can however , say , "welcome to the forum".

Hi Dave, and welcome to the forum.

I've never heard of bandaging a cheese using the cloth that was used with the final press. The video, however, may be showing the classic British bandaging technique, which is a four-day process for traditional cheddars.

Day 1: Press overnight (having flipped the cheese in the first hour or so)
Day 2: Remove from press, dip in 55-70 C water for 30 second, wrap in a fresh cloth, press overnight
Day 3: Remove from press, bandage with lard or other fat, return to press overnight
Day 4: Remove from press, bandage again with lard or other fat, allow to air dry before returning to cave

The reason for the hot-water dip is to ensure a sealed rind, and the reason for adding the cheese with the first layer of bandage to the press on the first day is to seal the bandage to the rind of the cheese. This protects the cheese from the moulds which will form on the bandage while aging.

What you saw in the video may have been the first, bandaged press.

Quote from: Geo on February 14, 2014, 08:15:00 PM
Hi Dave, and welcome to the forum.

I've never heard of bandaging a cheese using the cloth that was used with the final press. The video, however, may be showing the classic British bandaging technique, which is a four-day process for traditional cheddars.

Day 1: Press overnight (having flipped the cheese in the first hour or so)
Day 2: Remove from press, dip in 55-70 C water for 30 second, wrap in a fresh cloth, press overnight
Day 3: Remove from press, bandage with lard or other fat, return to press overnight
Day 4: Remove from press, bandage again with lard or other fat, allow to air dry before returning to cave

The reason for the hot-water dip is to ensure a sealed rind, and the reason for adding the cheese with the first layer of bandage to the press on the first day is to seal the bandage to the rind of the cheese. This protects the cheese from the moulds which will form on the bandage while aging.

What you saw in the video may have been the first, bandaged press.

Thank you very much for the explanation.  I think I'm going to try this method on my next cheddar.

Dave