Cracked open my first stirred curd cheddar today. I used 2 gallons of non homo, pasteurized, whole milk. The cheese was aged 60 days. Overall this is a disappointment. The flavor is very bland and the texture is dry and almost chalky. It was however my first attempt at the stirred curd recipe so I’m hoping the other two I have aging will come out better. My farmhouse cheddars are out of this world good so I’m surprised at my results with this one. Has anyone out there had similar results to these?
Stirred Curd #1 |
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