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So after waiting 3 months for the my Farmhouse Cheddar to age, it needed to be tested. The 3 month cheese was pretty sharp! Melted easily but a little crumbly. Will need to improve on that. Since the 3mo old was so sharp.. I decided to open a 2mo old Farmhouse cheddar that I made with the same recipe. Definitely milder with about the same consistency.
All in all.. not a bad couple of batches.
Thanks Mike… I wiped it down with a vinegar and cheese salt mix, let it dry then waxed. I put a pretty thick coat of wax making sure to fill any pin holes. There were no cracks or pits in the rind so I think maybe (so far) things are looking good. It did firm up a considerably while drying and didn’t have any soft spots before I waxed.
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5 days into the drying process and the cheese has firmed up considerably. It has a wonderful cheesy smell and is developing a nice rind. I’ve moved it to my cheese cave and still drying it at 60F which is a little cooler than room temp. Right now it is 81% humidity. I’m turning it regularly and will wax when I think it’s ready. Any suggestions on what to look for as far as dryness before I wax?
A little over a month later and the texture of the cheese is great. After 1 week I used some cheese paper and placed back in my ripening container. I couldn’t have asked for a better texture or creamy taste.. HOWEVER.. WAY TOO SALTY. The recipe I used salted 2x a day for 7 days.. I think next time I will only salt when none can be felt on the surface of the cheese.
The way I did it was to upload the photo to mu photobucket account, then on the right hand side is the code for img… just copy and paste. It imbeds the image into the post
Day 4 – Cheese looks great. Very little whey coming out and firming up nicely. Most of the whey residue is located on the cheese cloth wrapping and nothing in the drip tray. The salt is being absorbed and thinned less and less so I don’t need to add as much during each turning. Still storing in the pressing mold in regular fridge. No signs of mold growth or cracking.
24 hours and just finished todays rotation and second salting. Cheese looks good, no cracks and starting to firm up. There was only a small amount of whey in the bottom of the tray
