One of the things I did on Saturday was to wax this wheel of cheddar. I'd aged it for about 5 days and it had developed a nice rind over that time. Time to wax it and put it downstairs to age with the first cheese.
In addition to the rind, though, the cheese had also developed a couple of small dots of mold on the surface....
One of the things I did on Saturday was to wax this wheel of cheddar. I'd aged it for about 5 days and it had developed a nice rind over that time. Time to wax it and put it downstairs to age with the first cheese.
In addition to the rind, though, the cheese had also developed a couple of small dots of mold on the surface....
One of the things I did on Saturday was to wax this wheel of cheddar. I'd aged it for about 5 days and it had developed a nice rind over that time. Time to wax it and put it downstairs to age with the first cheese.
In addition to the rind, though, the cheese had also developed a couple of small dots of mold on the surface....
One of the things I did on Saturday was to wax this wheel of cheddar. I'd aged it for about 5 days and it had developed a nice rind over that time. Time to wax it and put it downstairs to age with the first cheese.
In addition to the rind, though, the cheese had also developed a couple of small dots of mold on the surface....
A little over a week ago I told you about making my first batch of cheddar, the Farmhouse Cheddar, which you can read about here.
At the end of that post, I said there'd be more to come and I'd post updates, but really? "I flipped the cheese over so the other side could dry some more" doesn't make for great reading. So I took a few pictures now and then and figured I'd post at the end of the drying stage.
Why?
Because after the drying phase comes the waxing phase.
So here we go.
The loud crash I heard through the kitchen window while I was gulping down my cheeseburger and potato salad politely suggested that I might want to figure out a better way of weighing down my curds.
Finally.
I'm making a hard cheese.