Tuesday, October 18, 2011

stirred curd cheddar







My first cheddar cheese was a farmhouse cheddar that turned into a balloon like science experiment.My second farmhouse cheddar was edible but a little wet and crumbly.I also thought it was a little bitter.Now I like a basic cheddar , colby, gouda or a cows milk feta.I do not like smelly cheeses or Blue cheese.I don't even like yogurt.So why did I take a cheese making class? I saw the class for new england cheesemaking class with Ricki carrol to learn 7 cheese in one day and I saw it as a challenge.I really wanted to make my own cheddar.So yesterday we opened the Stirred curd cheddar and I was happy as a clam.It looked like real cheddar and it smelled like real cheddar but the best was it tasted like real cheddar.This process took a little longer but was well worth it.This cheese aged probably three months in the cellar then it has been in the refrigerator since spring when the temperature in the cellar got to warm to age.So I am glad i kept trying and finally achieved a real cheddar.

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