Finished a peppered cheddar today traditional – Curd Nerd https://curd-nerd.com/forum/topic/finished-a-peppered-cheddar-today-traditional/feed/ Mon, 03 Aug 2026 11:34:04 +0000 https://bbpress.org/?v=2.6.5 en-US https://curd-nerd.com/forum/topic/finished-a-peppered-cheddar-today-traditional/#post-1937 <![CDATA[Finished a peppered cheddar today traditional]]> https://curd-nerd.com/forum/topic/finished-a-peppered-cheddar-today-traditional/#post-1937 Sat, 30 Aug 2014 02:34:15 +0000 user6244 Cheddar Peppered

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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