Friday, February 13, 2009

The big Cheese


Here it is, the Farmers Cheddar wheel on the board to dry and make it's rind before it gets waxed. This cheese just needs a 30 day cure time so I thought it would be a quick cheese to test out. When I pulled it from the cheese press, it had a tiny bit on top and bottom that had squeezed out of the mold. I trimmed it off and sample tasted the cheese. It tastes like american cheese! I guess I did it at least close to right! I'll have to work on cutting the curd better for a smoother wheel.

I got my cheese press from Steve Shapson over at cheese maker.com. He puts presses up for auction on eBay for website advertisement at a discount. I purchased my recipe book-Home Cheese Making by Ricki Carroll and ingredients from his as well. A nice site full of great stuff about cheese.

Stay safe and keep prepping!

8 comments:

  1. Hey...looks good enough to eat! Good work, my friend!

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  2. The cheese looks fantastic. I have always wanted to try doing my own but haven't had the materials or time to try yet. Congratulations!

    Debbie

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  3. Looking good and inspirational to me! Gotta hand it to you, MM, you rock.

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  4. Do you wax this cheese? Or does it make its own rind?

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  5. Actually, this recipe calls for both a rind and the wax. The wheel sits on a board for 2 to 5 days depending on temperature and humidity to form a rind then 2 layers of wax and in the cave for 30 days. This particular wheel never made it to the wax, the neighbor and I ate it this evening!

    Thanks for stopping in!

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  6. What do you use as wax? I've had a problem with it cracking and the cheese drying out.

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  7. Hello Ian, parafin/Gulf Wax cracks, it's just not pliable enough. Cheese wax is what you want, since I haven't a clue why it works like it does, I won't try to explain it. It's a soft wax that cools on the cheese and it doesn't dry out or crack off and you can rinse it off and use it over and over. I buy it by the lb from thecheesemaker.com. You have to use real fiber brushes with it too, it melts the plastic bristled ones.

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  8. Thanks for the great information!

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Comments always welcome