Hope this isn’t too dumb of a question.
I raise goats and have made a couple cheddars, Gouda and Monterey Jack.
They are only a month old so I’ve not tried them yet. All these cheeses used Mesophilic culture so they all have the same ingredients in them.
What makes a cheddar a cheddar or any other cheese? Is it the way the curds are treated, the pressing, the aging or the combination of all?