Made my first Cheddar Yesterday. Pr0n

Oh cool, that sound promising. How do you know when it's done? Is there a "too warm" temp to stay under?

Sorry for the noob questions.
 
Bob in St. Louis said:
Oh cool, that sound promising. How do you know when it's done? Is there a "too warm" temp to stay under?

Sorry for the noob questions.
Click to expand...
For the initial drying stage, I am staying at normal room temp inside my air conditioned kitchen at 68/70 degrees. It seems to be drying quite well and Thursday I will wax coat it and put in the wine cooler at 55 degrees with a humidity of 65%
 
Great to see that you are getting into the cheese making as well. I have researched, read books, made a cheese cave (also works for drying prosciutto, salami, etc. Problem is my equipment is in my shop and I need to have a dust free period of serveral days before I get going... I can't wait. I plan on making a soft spreadable goat cheese (Chevre) first due to the short ageing required. I can't imagine waiting 6 months to find out I am a failure...

Looks great! I can't wait to get after it. Thanks for the inspiration.
 
You must log in or register to reply here.

Similar threads

N
Meatloaf again
Replies
17
Views
1K
1MoreFord
1MoreFord
NCGrimbo
Question for the pizza oven guys and gals.
Replies
12
Views
678
NCGrimbo
NCGrimbo
W
South Shore Bar Pizza
Replies
18
Views
1K
cowgirl
cowgirl
S
First bone-in ham on my WSM.
Replies
1
Views
441
lzbcook
L
PitRow
Stuffed burger
Replies
10
Views
517
larry4406
L
Back
Top