Saturday, December 29, 2012

Cheddar Cheesemaking

Today is cheddar cheese day.  I am making a 2 lb. block of cheddar to keep in the cheese cave for a few months.  Using a recipe from Gavin Webber's Little Green Cheese website to create this lovely.  I will post pictures after it comes out of the mold, tomorrow.  For today, know that the cheese is currently basking in a 90F water bath until the rennet has set and it is time to cut the curds into 1/2 inch cubes.

Above are the curds after slicing into 1/2 inch dice.

Below- the mass of curds ready for cheddaring -

The whole process of cheesemaking is very much like bread or beer making, time, temperature and cultures combine to transform a food into another more usable and storable form.  Patience is the word in all these endeavors and I enjoy exercising to increase my store of this much needed virtue. 

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