Finished a peppered cheddar today traditional

[user6244]

Well I had misgivings about this cheese actually knitting together earlier after only 12 hours of pressure at 40lbs it didn’t look promising at all with large curds not coming together..

This is an experimental cheese to say the least as I added peppers to the traditional cheddering process and also prior to adding rennet and after adding the Meso culture I added a 1/8 teaspoon of lipase to it…

I have no idea how this will turn out…….

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