Posted: 10/28/2013 7:53:11 AM EDT
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Cut open my first farmhouse cheddar today. Been aging a little over two months. There was a lot of oily liquid between the cheese and the wax. Is that normal?
It's not as solid as I expected. A little crumbly but not quite feta crumbly. I haven't sampled it but my coworkers all say it is good but really sharp. 
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need my addy to send me samples for professional critique?
 looks good..and I LOVE Sharp Cheddar, should nearly bring tears to your eyes in my opinion..
but to me 90 days is where cheddar should be before eating..60 is fine..but 90 seems to just "finish" the job.. good cheese "cries" or "weeps" according to the old school EyetalianO cheese makers I knew in my misguided ute in NY and Vermont. ..and the more weeping, the better the cheese, they would not sample a cheese that wasn't wet when first peeled for eating.. Waxed or cloth stored? |
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Quoted:
It was waxed. This is a farmhouse cheddar, the book said 60 days for aging. My boss is retiring today (she's from Wisconsin) so I cut it open for her. I didn't expect it to be sharp after only 60 days. What book are you using? I would like to make some cheese. Is this your first batch? |
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Quoted:
What book are you using? I would like to make some cheese. Is this your first batch? Quoted:
Quoted:
It was waxed. This is a farmhouse cheddar, the book said 60 days for aging. My boss is retiring today (she's from Wisconsin) so I cut it open for her. I didn't expect it to be sharp after only 60 days. What book are you using? I would like to make some cheese. Is this your first batch? http://www.amazon.com/Home-Cheese-Making-Recipes-Homemade/dp/1580174647 Made a lot of the 30 minute mozzarella. Several batches of cheddar, this was the first one to turn out. |