Sunday, December 4, 2011

Cheddar Check-in

August - Day 1 - Still in the mold

Day 2 - Just turned out of the mold and air drying

September - Just waxed

November - After 12 weeks of aging. It is still "young", quite sharp and definitely goaty. The texture is firm and creamy, and melts nicely.

I only made the one cheddar, as I had no idea what to expect. Cheese making is a lot like wine making in that you don't really know what you've got or if it's even edible until months or years down the line; making it imprudent to spend a heap of time and raw material on a pursuit that may be all for naught.

Anyways - this one turned out! It's too strong for me and the girls, but Bill has been enjoying it, so come Spring, when our does kid and the milk is flowing again, I'll make another one or even two.

By the way - this cheese was made using Ricki Carroll's Farmhouse Cheddar recipe. Everything was by the numbers except for us using goat milk instead of cow's milk, and my improvised cheese press (I have a real one now) meant that this cheddar didn't get pressed with quite as much weight as was recommended in the recipe.