Justin Posted August 8, 2019 Share Posted August 8, 2019 My fridge has loads in. I brought some of it to the national for tasting on the Friday night Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted August 8, 2019 Share Posted August 8, 2019 Also tips on room temperature drying ? with flys etc buzzing about Quote Link to comment Share on other sites More sharing options...
Justin Posted August 8, 2019 Share Posted August 8, 2019 I leave outside with cling film loosely lying on on top for a couple of hours and then in fridge for ac ouple days before vac packing, not notcied any flies anywhere the cheese Quote Link to comment Share on other sites More sharing options...
Icefever Posted August 8, 2019 Author Share Posted August 8, 2019 3 hours ago, valve90210 said: Are there any updates on this? How did it turn out, are you making more? Turned out ok...Stilton was better and you only have to wait 12 weeks....I'm looking at starting again now the kitchen is 98% finished. Will have to wait until after our holls... Ice. 3 Quote Link to comment Share on other sites More sharing options...
Skagg2000 Posted December 6, 2019 Share Posted December 6, 2019 (edited) I'm hoping someone can point me in the right direction with some cheese we made & currently have maturing. It's cheddar which is in it's 5th week of maturing. The cheddar is waxed. I've noticed that the wax is starting to balloon on both flats. I presume this isn't right? The cheddar didn't have any mold growth on it before waxing & had been washed & dried with a salt brine before waxing. I'm presuming the ballooning is down to a reaction with internal mold growth. I've read that I could remove the wax, clean & brine the cheese again, then rewax presuming it's not to far gone. What are the thoughts here before I break the wax to see whats going on? This is my first attempt at making cheese so i'm a bit in the dark. Cheers n Gone Nick Edited December 6, 2019 by Skagg2000 Image upload Quote Link to comment Share on other sites More sharing options...
Justin Posted December 6, 2019 Share Posted December 6, 2019 @Icefever 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted December 6, 2019 Author Share Posted December 6, 2019 2 hours ago, Skagg2000 said: I'm presuming the ballooning is down to a reaction with internal mold growth. I've read that I could remove the wax, clean & brine the cheese again, then rewax presuming it's not to far gone. @Skagg2000 I think you've hit the nail on the head mate, I've not had this happen but there has to be some pressure to blow the wax like that photo. I'm afraid that you may not like what you see, I did have one cheddar that had no signs of trouble, until I cut into it.....needless to say that one went in the bin....I've got my fingers crossed for you....let us know. ps....have you tried making a stilton?? Ice. Quote Link to comment Share on other sites More sharing options...
Skagg2000 Posted December 6, 2019 Share Posted December 6, 2019 So i cut the top off the cheese where the wax had swelled expecting the worst.....No mold! The cheese does look a little bit on the white side, more wensleydale than mature cheddar, but i presume that may be due to it still being young? It smells like cheese not rank, so I presume it's still good. Rightly or wrongly I've resealed it & left it be for another couple of weeks. This is my first attempt at making any sort of cheese. It appeared the easiest in the book to start with. Blue cheese is where I want to get to if this turns out OK Cheers n Gone Nick 4 Quote Link to comment Share on other sites More sharing options...
Icefever Posted December 6, 2019 Author Share Posted December 6, 2019 Well done dude, it's turned out ok after all...The trouble with cheedar is the year you need to mature. Stilton is just as easy and it only takes 12 weeks to mature, that's when it's at it's best. A couple of photos...... Ice. 2 Quote Link to comment Share on other sites More sharing options...
Icefever Posted December 7, 2019 Author Share Posted December 7, 2019 22 hours ago, Skagg2000 said: This is my first attempt at making any sort of cheese. Are you turning the cheese every day Skagg?? Ice. Quote Link to comment Share on other sites More sharing options...
Skagg2000 Posted December 7, 2019 Share Posted December 7, 2019 Hi Ice, Yup turning everyday or so. That Stilton looks awesome, well done. I'll have to try that next. Cheers n Gone Nick 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted December 7, 2019 Share Posted December 7, 2019 20 hours ago, Icefever said: Well done dude, it's turned out ok after all...The trouble with cheedar is the year you need to mature. Stilton is just as easy and it only takes 12 weeks to mature, that's when it's at it's best. A couple of photos...... Ice. I would happily swap you a couple of homebrew for a slice of that mate Quote Link to comment Share on other sites More sharing options...
Icefever Posted December 7, 2019 Author Share Posted December 7, 2019 54 minutes ago, Skagg2000 said: I'll have to try that next. Give me a shout when you do. Ice. Quote Link to comment Share on other sites More sharing options...
Icefever Posted December 7, 2019 Author Share Posted December 7, 2019 53 minutes ago, Justin said: I would happily swap you a couple of homebrew for a slice of that mate It's all gone mate, that's the one from last year....sorry. Ice. Quote Link to comment Share on other sites More sharing options...
Justin Posted December 7, 2019 Share Posted December 7, 2019 Must have been delicious... Quote Link to comment Share on other sites More sharing options...
Icefever Posted December 8, 2019 Author Share Posted December 8, 2019 5 hours ago, Justin said: Must have been delicious... It was...I want to get going again making cheese, not had the time with moving home this year, but a large part is now done so I now have a little more time. I'm going to give our sous vide bath a go at holding the milk at temp, we always use the sous vide wand these days. I think there maybe a video on youtube not sure, I've seen or read about using sous vide to keep the milk at a constant temp... Ice. Quote Link to comment Share on other sites More sharing options...
Justin Posted December 8, 2019 Share Posted December 8, 2019 I think you are right. That is what it should go. Of course if you are using jar to do that then you must warm jars. I do that by putting the jars in the sous vide bath as it warms up. I am sure you know this mate. Quote Link to comment Share on other sites More sharing options...
Justin Posted December 9, 2019 Share Posted December 9, 2019 https://skillet.lifehacker.com/will-it-sous-vide-fresh-homemade-cheese-1797317672 Quote Link to comment Share on other sites More sharing options...
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