#3 Waxed and aging

Two weekends ago, I attempted my first cheddar,  although I’m not sure it qualifies as a true cheddar.  I started the ripening process around 1 or 2pm and didn’t end up going to bed until around 11pm, and I skipped a few steps.  The first issue arose when I couldn’t get a clean break with 1/4 tablet of rennet.  I had given up hope but thought I should try more rennet just in case.  I put the rest of tablet in and within 30 minutes I had the break.  I was using a different milk (Straus Family Creamery – http://www.strausfamilycreamery.com/)  so that may have something to do with it although it is kind of odd since I only used a half gallon.  I decided early to practice in smaller quantities, less I go and screw up a huge 5 gallon batch of milk!

So back to the cheddar.  I used a combo method/recipe for this:




  • Half gallon Straus Family whole milk, non-homogenized
  • 1-2 teaspoons buttermilk starter
  • 1/4 tablet rennet (and then another 3/4)

In terms of the process, I followed Cheese Forum’s advice although I have to say I didn’t have time to follow through with all of the flipping and pressing.  We shall see how this turns out.

I waxed the cheese a couple of days ago.  It had formed a nice rind after about 5 days, however my wax didn’t arrive until around 8 days.  Looks good to me though!

#3, non-descript cheddar (3/22/10)


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