Cheddar cheese. I posted this elsewhere on the forum, but der I forgot about the cheese area here.
I added annatto powder to this cheddar, which added a lot of color and red specs to it. I should have just extracted the color from the spice and added that, but I was lazy.
Tastes great. Perfect texture. Waxed and aging.
Curds, right after cutting and heating. Tons of whey on top.
Curds in the press, post cheddaring.
Press. That cookie sheet under it will soon be full of whey. Pressed for about 18 hours.
On drying rack. After a quick brine rinse to suppress surface mold, the cheese is allowed to develop a hard skin under cheesecloth.
Quality control testing
Cut into wedges. Waxed. Aging to get that sharp cheddar flavor.
I added annatto powder to this cheddar, which added a lot of color and red specs to it. I should have just extracted the color from the spice and added that, but I was lazy.
Tastes great. Perfect texture. Waxed and aging.
Curds, right after cutting and heating. Tons of whey on top.
Curds in the press, post cheddaring.
Press. That cookie sheet under it will soon be full of whey. Pressed for about 18 hours.
On drying rack. After a quick brine rinse to suppress surface mold, the cheese is allowed to develop a hard skin under cheesecloth.
Quality control testing
Cut into wedges. Waxed. Aging to get that sharp cheddar flavor.