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.