ok while I was at the farm I tried my hand at making farm style cheddar cheese, I did the weights, drying the outside & waxing it. Well today I finally cut into it after 7 weeks & it had mold & was horribly bitter.....the chickens love it at least....now I know its because it was humid there & even though I allowed the surface to get a hard crust there had to be areas that weren't dry enough because of the humidity...so the question is how do you dry the surface of the cheese when humid so you can wax it & have it turn out? Though it was awful I so loved the experience & want to try it again in the future so any ideas or advice would b greatly welcome....michele'
sherry
bend in the high desert
oregon
USA
3775 Posts
Posted - Nov 18 2013 : 06:04:50 AM
good morning michelle, I use a small wine cooler for drying and aging my cheese I set the temp. at 52 degrees. what kind of cheese did you make? was it cow or goat milk? that's great you are going to keep trying. happy cheese making to you sherrye
the learn as we go silk purse farm farm girl #1014
question for hard cheese makers
Posted - Nov 17 2013 : 1:20:27 PM
