I did it
I made a cheddar that I actually really like. Finally. Tastes like cheddar should. And it's goat milk, and it's raw. I lost it in the back of the cheese heck and found it tonight. 3 years old. Sharper than a tack. Yum. I think I've got the process down. We shall see, as I have a clothed wrapped cheddar aging now. I'm going for a young cheddar with this one, about 4 to 6 months old. The dreaded blue has attacked the rind, but I think it'll come off with the cloth. The rind on the 3 year old cheddar is perfect. I stopped using that cheese coating latex crap and wow, what a diff. Also make sure my wax is hot enough to kill all the little buggers on the surface. Yazoo.
I also opened a much younger (several months old) Gouda. I don't remember the taste of Gouda too well, mild, sorta Swissy, rubbery texture? If so, that's what I've got. Also yum, but, not as yum as my beloved Cheddar.
I've a bunch of Romanos to open. Some of them are 2 or more years old. They will have to wait for a bit while I eat down the Cheddar.
Anyway, if you'd like a taste, I will bring some to Candlemas. Lemme know.
BTW, I'm so proud of myself I'm gonna facebook this as well, and maybe put it on the farm blog. So there!
I also opened a much younger (several months old) Gouda. I don't remember the taste of Gouda too well, mild, sorta Swissy, rubbery texture? If so, that's what I've got. Also yum, but, not as yum as my beloved Cheddar.
I've a bunch of Romanos to open. Some of them are 2 or more years old. They will have to wait for a bit while I eat down the Cheddar.
Anyway, if you'd like a taste, I will bring some to Candlemas. Lemme know.
BTW, I'm so proud of myself I'm gonna facebook this as well, and maybe put it on the farm blog. So there!