Post by 40shadesofgreen on Oct 1, 2012 14:34:31 GMT -5
This is my 3rd year making hard cheese. My first year I tried a few different kinds and followed recipes from books precisely (stressful !), I also gathered what I needed (press, storage area) as I went along. Some turned out alright . Last year I decided to stick with a basic farmhouse hard cheese with variations each time , I was better set up and I kept notes. Last years cheeses were all good enough for us and some really were good! (But I am trying to figure out what to look out for as I am making a cheese and where can I economize with my time) I tried some washed curd cheese last year too and they really freed up my attitude after the precision that books had drilled in!). However the family vote went to the cheddar type and that is what I am trying to fine tune now ........ I don't mean an exact recipe as variations in timing are inevitable with children about. I am trying to hone in on what bits are important, So far I am consistent with the temperature when rennet goes in. cutting the curds as soon as curds are set. raising Temp. slowly. I am flexible about how long the starter is in, pitching time and cheddaring intervals. But some of my cheeses were better than others so One question is... what IS important in making a cheddar cheese?
Also just before the curds go in the press I taste some and check the consistency (actually I call out "anyone for squeaky cheese?" and my 10 yr old usually comes running ) Some days the curds Squeak more than others. I don't know how else to describe it, (Its the sound it makes in my mouth!). I really do wonder does the consistency at this stage give any indication of the Quality of final cheese? Is it good to be squeaky or not? or does it matter?
Kim
Also just before the curds go in the press I taste some and check the consistency (actually I call out "anyone for squeaky cheese?" and my 10 yr old usually comes running ) Some days the curds Squeak more than others. I don't know how else to describe it, (Its the sound it makes in my mouth!). I really do wonder does the consistency at this stage give any indication of the Quality of final cheese? Is it good to be squeaky or not? or does it matter?
Kim