Cheddar
Ok - goat cheese, you thought to yourself - sure he can make goat cheese. Heck - who couldn't? A little heat, some rennet and the right combination of airborne spores and it practically makes itself! Hah - piker!
Well - lets talk hard cheese
Not surprisingly, hard cheese is ... Harder. Requires more time, more work, more pressure. Really, a great metaphor for a successful life.
And I personally like it better
Unless its a soft blue or brie cheese,
But I digress
Milk warmed with rennet and culture added. Notice the yellow whey starting to show
Cheese curd has solified to the point it can achieve a clean break in the curd if pulled on
Cheese curd cut into 3/4 inch pieces and whey drained
Curd salted (cheese salt) and 'cooked' by placing pot in a hot water bath.
Place cheese curd in cheese mold and apply pressure
Multiple pressings begin to make 'cheese'! Ooh ahhhh. Dry cheese until rind starts to form
Warm cheese wax to the point you can paint your cheese.
Cheese ready to place in cave and let sit 3-12 months. Turn frequently to avoid soft spots in