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I might have solved my texture problem with the cheddar. I wasn't using enough rennet. I made two pounds of cheddar yesterday and took it out of the press this morning. It looks right this time. Uniform color and texture. A little soft still but it needs to air dry for a couple of days yet. I'll know in 4 months.
Made another Blue Cheese yesterday. I put it in the cradle in my little wine refrigerator. I keep all the cheeses that I make with the blue mold separate from the other cheeses. Unfortunately that little refrigerator dries out the air real bad. That is why my blue cheese had the hardness of parmesan.
This time I put it in the cradle and I set the cradle inside a tupperware container, and put THAT in the fridge. Hopefully this will hold the moisture in the cheese and prevent it from drying out. Just in case the cheese is supposed to breathe, I'll be opening it up to turn it daily anyway so that should take care of that. I'll know in November.
Made another Blue Cheese yesterday. I put it in the cradle in my little wine refrigerator. I keep all the cheeses that I make with the blue mold separate from the other cheeses. Unfortunately that little refrigerator dries out the air real bad. That is why my blue cheese had the hardness of parmesan.
This time I put it in the cradle and I set the cradle inside a tupperware container, and put THAT in the fridge. Hopefully this will hold the moisture in the cheese and prevent it from drying out. Just in case the cheese is supposed to breathe, I'll be opening it up to turn it daily anyway so that should take care of that. I'll know in November.
I usually keep a container with water in the bottom of my cheese aging fridge. That seems to help keep the humidity a bit higher.
I'm not interested in making cheese but I do enjoy cutting the cheese.
Made another Blue Cheese yesterday. I put it in the cradle in my little wine refrigerator. I keep all the cheeses that I make with the blue mold separate from the other cheeses. Unfortunately that little refrigerator dries out the air real bad. That is why my blue cheese had the hardness of parmesan.
This time I put it in the cradle and I set the cradle inside a tupperware container, and put THAT in the fridge. Hopefully this will hold the moisture in the cheese and prevent it from drying out. Just in case the cheese is supposed to breathe, I'll be opening it up to turn it daily anyway so that should take care of that. I'll know in November.
I usually keep a container with water in the bottom of my cheese aging fridge. That seems to help keep the humidity a bit higher.
It works for my main fridge, but not for the little wine fridge that I keep my blues in.
I just rotated the new blue moments ago and the whole inside of the tupperware container had droplets of condensation. I think it will work just fine this time.
Lol, the problem is that I won't know for sure until November or so.
I usually keep a container with water in the bottom of my cheese aging fridge. That seems to help keep the humidity a bit higher.
It works for my main fridge, but not for the little wine fridge that I keep my blues in.
I just rotated the new blue moments ago and the whole inside of the tupperware container had droplets of condensation. I think it will work just fine this time.
Lol, the problem is that I won't know for sure until November or so.
Yeah, there's that time lag. I have a notebook where I detail what I've done. My problem is, when I make cheese about 5 times a week, by the time I've discovered something that does not work, I have a whole mess to deal with. I'm fortunate my climate is cool enough that I can put the waxed cheeses in a cool place and not completely fill my aging 'fridge.
It works for my main fridge, but not for the little wine fridge that I keep my blues in.
I just rotated the new blue moments ago and the whole inside of the tupperware container had droplets of condensation. I think it will work just fine this time.
Lol, the problem is that I won't know for sure until November or so.
Yeah, there's that time lag. I have a notebook where I detail what I've done. My problem is, when I make cheese about 5 times a week, by the time I've discovered something that does not work, I have a whole mess to deal with. I'm fortunate my climate is cool enough that I can put the waxed cheeses in a cool place and not completely fill my aging 'fridge.
Have you ever smoked any of your cheddar?
Yeah, there's that time lag. I have a notebook where I detail what I've done. My problem is, when I make cheese about 5 times a week, by the time I've discovered something that does not work, I have a whole mess to deal with. I'm fortunate my climate is cool enough that I can put the waxed cheeses in a cool place and not completely fill my aging 'fridge.
Have you ever smoked any of your cheddar?
Oh, yes! Not only makes a very tasty cheese, but the heat treatment seems to greatly improve the texture. You just have to be careful not to let it get too warm, or it will melt all over your smoker. It also "sweats" oil/grease, so make sure to allow it to cool thoroughly before waxing it. Excellent stuff, smoked cheddar. I also smoke mozzarella. (We're having a dish using smoked mozzie for dinner, as a matter-of-fact!)
Have you ever smoked any of your cheddar?
Oh, yes! Not only makes a very tasty cheese, but the heat treatment seems to greatly improve the texture. You just have to be careful not to let it get too warm, or it will melt all over your smoker. It also "sweats" oil/grease, so make sure to allow it to cool thoroughly before waxing it. Excellent stuff, smoked cheddar. I also smoke mozzarella. (We're having a dish using smoked mozzie for dinner, as a matter-of-fact!)
Would you mind giving some direction on how to go about it for someone trying it the first time?
I'm excited. I think I've solved the probl with my blue cheese. Before, it was dry and had the hardness almost matching Parmesan. It was the mini wine fridge I was using.
I put the cheese in its cradle, put the whole thing inside a Tupperware container with a lid and put THAT into the fridge. It is probably 100% humidity which is higher than the minimum 85% recommended but I think it will be fine. It's day 4, the blue mold is already growing.
I'm excited. I think I've solved the probl with my blue cheese. Before, it was dry and had the hardness almost matching Parmesan. It was the mini wine fridge I was using.
I put the cheese in its cradle, put the whole thing inside a Tupperware container with a lid and put THAT into the fridge. It is probably 100% humidity which is higher than the minimum 85% recommended but I think it will be fine. It's day 4, the blue mold is already growing.
Excellent! I'm still very interested how this all works out for you. I'm ordering some fresh cultures and am thinking of trying a brie. Of course, that's another type of cheese that requires its own aging container.
I would like to know why nobody ever posts any pictures in this thread.
I am lodging a formal protest. I think it may be a bannable offense.