FarmHouse

talkingseagull · 04-14-2008, 08:40 PM

Just cut into the first of 8 cheeses I made...a farmhouse cheddar. WOW! Creamy, and nice.

**jezter6** · 04-14-2008, 08:50 PM

I cut into my farmhouse cheddar on Saturday as well. It's...interesting. It's not bad, but it's not great either. At least it's not so bad that I quit the hobby - but I'm not as enthused as I once was.

talkingseagull · 04-14-2008, 10:50 PM

What didn't you like about it? For a cheese ready in 45 days, I was pretty happy! Now if I can wait the 6-12 months for the others I made........

SuperiorBrew · 04-14-2008, 10:54 PM

Mine turned out dry. I used pasturized milk though.

What milk did you use on yours?

I am going to have to do it again soon, I have a cheese press now, I think I over pressed the first batch.

**jezter6** · 04-14-2008, 11:24 PM

I used store pasteurized milk and added some heavy cream (non-ultra) as a bonus. Mine ended up kinda crumbly, but also kinda creamy. Really sharp, almost to the point of sour after only a month or so.

Like I said - not bad, not good.