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#cheddar

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Public
James Akers

On the way driving back from Minneapolis, I stopped in Cashton, Wisconsin to get cheese. My friend Tori in Minneapolis recommended this place that she went to as a kid in Wisconsin.

Deep in Amish country, the roads were all lumpy with horse drawn plows with 8 belgian draft horses per plow, and folks walking from rural house to house. It was neat to see that part of Wisconsin- way off of any highways or any public transit.

Tori and I are cheese buddies- and Tori did not disappoint! Those curds were made fresh that morning- not even refrigerated- and they were SO squeaky! With every touch on the tooth they would squeak squeak squeak!

The fried curds were delectable! The cheese was bountiful and inexpensive (compared to NYC prices). @alifeeney and I have cheese for at least a few weeks now ;)

fried cheese curds in a basket, with a horse an buggy in the background
A bunch of fresh cheese curds all stocked up on a shelf, not refridgerated
A road, with vehicles (my silver minivan on the left) The earth is brown, with trees in the distance. The sky is partly cloudy and giant.
two large blocks of orangey cheese and two small blocks of orangeuy cheese and bags of cheese curds. Giant block of sharp cheddar on the right, medium blocks of 18 year old cheddar and a block of munster too
#wisconsin#amish#cheese
Public
AndThisIsMrsPeacock 🏳‍🌈

#GoodMorning from #Worcester where I have just woken up from a dream where I had a bunch of #Vermont cheddar in my fridge to a reality where I do not have a bunch of Vermont #cheddar in my fridge and now I am having a grumpy breakfast. How's your day starting out?

#cheese

sugarbushfarm.com/waxed-chedda

sugarbushfarm.comSugarbush Farm Waxed Cheddar Cheese BarsVermont Cheddar Cheese,Extra Sharp Cheddar,Order Cheese,Ship Cheese,Cheese Store
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Public
Pat Castaldo

No, I haven’t stopped eating Cheddar.

Picked up this new old cheese this week, no real origin information except “Canada.”

Not as sweet as a British cheddar, this one definitely has more New England vibes. Decent cream melt in your month, very solid flavor. Nothing to object to. Nothing to be “wow, this has changed my life.” Just a solid, aged sharp-ish white cheddar.

5-Year Aged Cheddar block
Label saying just “Canada” no other info.
#Cheddar#CheeseMonger
Public
James

My first ever cheddar has aged 3 months and is ready for tasting! It's crumbly and melts in the mouth and it tastes like a mild Irish cheddar.

Could I have done things better? Of course, and I have a full list of the mistakes I made along the way, but I learned a lot for next time.

I've resealed both halves to age for a few more months

Half of a tall wheel of cheddar sits on a wooden cheese board. The paste appears craggy and crumbly.
A tall wheel of cheddar sits intact on a wooden cheese board
#cheesemaking#cheddar
Continued thread
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Hanna

2/2 Kävin #lenkillä myös #kaupassa, ja huomasin, että #Pirkka lla on nykyään #vuusto ja. Ovat Kreikassa tehtyjä, kilohinta oli tuolla hintatasoltaan korkeahkossa supermercadossa reilu 11 e, l. vähän enemmän kuin Lidlin #Vemodo ja vähemmän kuin #OddlyGood. Varmaan on taas niin, että #cheddar in kaltainen on oolrait, ja tuo vaalea taas semmonen MEH #gouda n kaltainen.

Tarttee joku kerta nämäkin testata.

#vuustot#vegejuusto#vegaanijuusto
Public
James

Finished the final pressings and applied the cloth banding on this cheddar (using vegetable shortening instead of lard, I hope that works). I was worried that this cheese failed entirely, but it seems alright. We'll see how it does over the next three months of aging!

A fresh, cloth-banded cheddar wheel sits on a bamboo mat in a modified refrigerator. The weave and edge of the cheese cloth is faintly visible.
A collage of four pictures showing some steps in the cheesemaking process for this cheddar. Top left is the cheese in the press, top right is the curds during the milling and salting process, bottom left is the curds in the whey during the cooking process, and bottom right is the cheese after the primary pressings (before being banded)
#cheesemaking#cheddar
Replied in thread
Public
Pat Castaldo

Stopped into Safeway.

British Organic Dairy Co’s Extra Sharp 12mo was a great surprise.

Nutty, creamy with almost a back-of-the-throat activation. So British. Almost Beer Cheese Soup cheese.

From Summerset, “the birthplace of cheddar.”

Gonna try this back to back with some of my favorite British creams and see how it stands.

MADE WITH GRASS FED\V COW'S MILK BRITISH ORGANIC DAIRY CO.™ EXTRA SHARP CHEDDAR CHEESE NON GMO Project MATURED FOR 12 MONTHS USDA DAPANIC
Cheese with an apple.
#Cheesemonger#Cheddar
Continued thread
Public
Magda♪enaBerlin 💚 🦥 💚

#eineZutatVieleGerichte #vegetarisch #Ottolenghi
Hänge einen Tag hinterher, aber da es zur letzten Challenge passte: Heute nochmal #Mais

Käse-#Tamales mit allem (oder manchem) drum und dran

#Maiskörner im Mixer zu Brei pürieren, mit #Cumin Sahne Ei #Polenta #Olivenöl Backpulver Salz erhitzen. Den Brei auf 6 Stücken Backpapier verteilen, mit #Cheddar + #Mozzarella füllen und in das Papier wickeln.
In einen Dämpfeinsatz legen und 30 Minuten dämpfen.

Das ganze Rezept:
👇
magentratzerl.de/2020/12/16/ka

Auf einer großen Platte 4 Schalen mit roten Zwiebeln Avocadosalat Chili-Öl Salsa Roja Daneben zwei der Tamales + etwas Brot
In einer großen Pfanne mit Dämpfeinsatz und Glasdeckel sieht man die Damales-Päckchen, wie sie im Dampf garen.
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sjgochenour

CHEDDAR UPDATES.

Cheesemaking got delayed until Wednesday because I was so tired I could not pry myself out of bed the day before.

First of all: new equipment! I have a new stock pot which will accommodate 4 gallons of milk (!), necessary since I needed to set 6 gallons for the six-pound cheese. (Yes this took three trips from work, ugh.)

Also I have acquired a CHEESE NOTEBOOK for making notes, so I can better keep track of details.

a 16-qt blue enamel stockpot sitting atop a stove next to two smaller stockpots
a pink hand holding a small notebook with a flower pattern, labeled CHEESE
#cheddar#cheesemaking#cheese
Public
Lukas VFN 🇪🇺

A cheesy story of microbial cooperation micro-bites.org/2024/02/23/a-c

Microbial interactions shape cheese flavour formation nature.com/articles/s41467-023

"During a year-long #cheddar-making experiment, the #researchers kept track of the #microbes and flavour compounds in the #cheese. They made the cheese multiple times in parallel, each time leaving out one of the main microbes, to see how their absence would change the process."

simple drawing of 2 different microbes exchanging a molecule inside a piece of cheese
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