Cheddar Cheese: Unmolding

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Today, after a day and a half or so of pressing, with turns every 12 hours, it was time to take the weights off the cheese.

Lifting the weights off

I used a small weight to fit into the mold and help with pressing, and it made an impression. Maybe next time we make cheese I will carve a custom pattern plate for the top.

Now we spend several days regularly flipping the cheese as it air-dries. When it has a decent crust on it, we can wax it and put it away to finish curing.



Hey, how did the cheese turn out? Or is it still aging?

It turned out really sour. Noel found it edible, but I couldn't manage it. We're going to make another attempt soon.

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This page contains a single entry by Ayse published on June 10, 2009 12:37 AM.

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