Ss Brewing Technologies Giveaway!

Home Brew Forums > Food and Beverage > Cheese Making Forum > Farmhouse Cheddar Pictorial
Reply
 
LinkBack Thread Tools
Old 02-28-2011, 11:23 PM   #71
murph25
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Millersville, Pa
Posts: 19
Default leakage from the aging cheese?

I went to turn over my aged/waxed farmhouse cheddar and noticed small spots of some sort of leakage? Has anyone else had this happen? Does this mean the cheese needs to be thrown out?

__________________
murph25 is offline
 
Reply With Quote Quick reply to this message
Old 03-01-2011, 02:10 PM   #72
malvado78
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Owego, NY
Posts: 118
Likes Given: 11

Default

Quote:
Originally Posted by murph25 View Post
I went to turn over my aged/waxed farmhouse cheddar and noticed small spots of some sort of leakage? Has anyone else had this happen? Does this mean the cheese needs to be thrown out?
How long has it aged?

When it is first made it should be air dried for a couple weeks. In the the beginning it will "leak" or weep for a while. During this time you wrap it in a cloth or paper towel to absorb it and flip it daily so it dries evenly.

When the towel is no longer wet you can stop wrapping it.

If this is what is happening then you are good. Don't worry about it.
__________________
malvado78 is offline
 
Reply With Quote Quick reply to this message
Old 03-01-2011, 02:27 PM   #73
murph25
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Millersville, Pa
Posts: 19
Default farmhouse cheddar leakage..

It has been waxed and aging for almost three weeks....

__________________
murph25 is offline
 
Reply With Quote Quick reply to this message
Old 03-01-2011, 04:21 PM   #74
malvado78
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Owego, NY
Posts: 118
Likes Given: 11

Default

Quote:
Originally Posted by murph25 View Post
It has been waxed and aging for almost three weeks....
How long did you dry it before you waxed it?

See this thread. Sounds about like what you've described.

http://cheeseforum.org/forum/index.p...1.html#msg7031

Edit: Post 45 or 46 is where the person discusses the wax leaking...
__________________
malvado78 is offline
 
Reply With Quote Quick reply to this message
Old 03-01-2011, 05:01 PM   #75
murph25
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Millersville, Pa
Posts: 19
Default

about 4 or 5 days...Yes, I guess I need to bust it out of the wax..

__________________
murph25 is offline
 
Reply With Quote Quick reply to this message
Old 03-18-2011, 05:43 AM   #76
Nokitchen
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Nokitchen's Avatar
Recipes 
 
Join Date: Oct 2009
Location: New York, NY
Posts: 69
Default Woo hoo! I have cheese.

I couldn't wait eight weeks any more than I could wait two weeks after bottling my first homebrew. But I made it seven weeks, and I was SMRT and dried and waxed the cheese in two batches so I can age some of it some more.

My farmhouse cheddar is crumbly and nutty and sharp and just all-around good. And that was with regular old milk and not very good technique in raising the temperature during cooking. There will definitely be more cheese made soon. I'm planning a trip out to Pennsylvania to get some raw milk, and in the meantime I'm assembling molds and thinking about how I want to go about a press. Looks like I've got another hobby.


cheese by homebrew901, on Flickr

__________________
Nokitchen is offline
 
Reply With Quote Quick reply to this message
Old 08-10-2011, 03:54 AM   #77
Justleesa
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Kailua, Hawaii
Posts: 2
Default

Aloha All!

Just came across this pictorial and had to join )

I do have a question for the OP, you have the pot in the sink and are keeping it at 90℉ - how are you doing that in the sink? and how are you keeping the temp consistent? What am I missing?

__________________
Justleesa is offline
 
Reply With Quote Quick reply to this message
Old 09-30-2011, 08:18 PM   #78
Zixxer10R
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Haslet, Texas
Posts: 525
Liked 7 Times on 7 Posts
Likes Given: 1

Default

Found this for you guys who wanted to MAKE a cheese press:

http://www.fiascofarm.com/dairy/cheesepress.html

__________________
Diablo Pass Brewing Co.
Zixxer10R is offline
 
Reply With Quote Quick reply to this message
Old 10-01-2011, 12:43 PM   #79
PinkBlueRiver
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Posts: 4
Default

Quote:
Originally Posted by Justleesa View Post
Aloha All!

Just came across this pictorial and had to join )

I do have a question for the OP, you have the pot in the sink and are keeping it at 90℉ - how are you doing that in the sink? and how are you keeping the temp consistent? What am I missing?
Keep the temperature of the water in the sink 10 degrees warmer than the liquid in the pot.
__________________
PinkBlueRiver is offline
 
Reply With Quote Quick reply to this message
Old 10-02-2011, 02:32 PM   #80
Justleesa
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Kailua, Hawaii
Posts: 2
Default

right, but by which means do you keep the water warmer over time? keep pouring hot water in it? Using an immersion heater?

__________________
Justleesa is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
How to make a yeast starter - Pictorial DeathBrewer Beginners Beer Brewing Forum 386 06-08-2014 07:29 PM
All grain Pictorial and Video Tutorials. Orfy All Grain & Partial Mash Brewing 21 02-13-2014 04:35 PM
What should fresh Farmhouse Cheddar taste like? BrooklynTrout Cheese Making Forum 7 03-07-2013 04:30 PM
Today- farmhouse cheddar and whey ricotta Yooper Cheese Making Forum 14 11-20-2010 03:41 PM
Horseradish cheddar? capcrnch Cheese Making Forum 14 09-27-2008 03:19 PM