Dulcelife’s Fast Double Gloucester with Adjunct Thermo **update - Scrumptious**

[JeffHamm]

Well done!  I've got a 9 month Cheshire that is really starting to come into its own.  To get really good cheddar flavours at 13 days is impressive.  Indeed, a cheese to you.

- Jeff

[Boofer]

Very impressive.

Wow, 13 days! Why so long? 

Really puts this in the historical register. Good job.
I like that you posted your make notes and process detail for others to emulate.

-Boofer-

[Dulcelife]

Maybe I got lucky.

I believe this is known in the industry as mad skills. Kudos. Cheese to you

Thank you for the kudos (and cheese), Pav.  I think a degree of luck is involved when all the elements that need to come together are considered.  I will be convinced that skill is involved when I get a consistent outcome in the coming months.  It simply made sense that if the extended pre-ripening with Lactococcus diacetylactis containing culture and later addition of Thermo as an adjunct worked for fresh curd, then a fast tasty cheddar was possible.

I will also cut into the vac-packed wheel of the "not so fast" DG make using the recipe in 200 Easy... that I made the following week  and confirm that at 14 days it is bland and immature as one would suspect, and, thus prove -too me, that the protocol for this make is indeed valid.  I have no idea what a cheddar make is suppose to tasted like at such a short maturation so this will give me an idea.

JeffHamm,  Thank you!!!

Boofer, Give it a whirl will you, I need to make sure its not a fluke.

Here's a better image.  My Nikon D70 battery was dead, hence the crappy iPhone picture.

[Boofer]

Boofer, Give it a whirl will you, I need to make sure its not a fluke.

Here's a better image.  My Nikon D70 battery was dead, hence the crappy iPhone picture.

And the crowd grows restless...murmur, murmur....

Unfortunately, a second pass at any DG this year isn't looking too good. I have two Cheddars socked away for the next year already and what for me is a full cheese making calendar for the rest of the year. 

I will vicariously look over your shoulder though. 

-Boofer-

[Dulcelife]

The  make and protocol are valid.  I opened the two week "not so fast" Double Gloucester made following the recipe in 200 Easy..., and the taste is definitely cheddar but, very very short lived with no complexity as of yet; Simple and little more than what one would expect from a fresh cheese. The taste dissipates within a couple of minutes.

Adjuncts work!