Moving on
Posted: 29 May 2008 09:02 PM   [ Ignore ]
Indispensable
Avatar
RankRankRankRankRank
Total Posts:  1450
Joined  2008-05-14

Having a few batches of Farmhouse Cheddar under my belt, I’m going to move on and try some different cheeses.  I think next will be a Colby, its relatively short aging time appeals to my impatience.  Then, just to push the patience envelope, I believe I’ll do a Leicester.  Any helpful hints on these two???

 Signature 

Rich

Profile
 
 
Posted: 30 May 2008 10:56 AM   [ Ignore ]   [ # 1 ]
Major Contributor
Avatar
RankRankRank
Total Posts:  140
Joined  2008-03-06

I followed the same road.

On my Colby (my second cheese)- I made a 3+ pounder.
When you are “airdrying” keep the humidity high enough by placing a bowl over the cheese so it won’t crack. Allow some circulation by having the bowl hang over whatever the cheese is on.

Also, if you are adding coloring - which I think is a necessity with Colby, be generous and get a nice dark color.

Profile
 
 
Posted: 30 May 2008 12:36 PM   [ Ignore ]   [ # 2 ]
Power User
Avatar
RankRankRankRank
Total Posts:  326
Joined  2008-03-21

My next one is going to be the Caerphilly.  I was going to do it last weekend, but the mishap with the swiss postponed it for a week or so.

 Signature 

Kim   cool smile

Profile
 
 
Posted: 30 May 2008 08:11 PM   [ Ignore ]   [ # 3 ]
Indispensable
Avatar
RankRankRankRankRank
Total Posts:  1450
Joined  2008-05-14

Thanks T.S., I’ll take your advice on both counts.  Will the bowl increase the drying time significantly?  How about a fine mesh colander over the cheese?  That’s what I normally use to keep insects off it.

 Signature 

Rich

Profile
 
 
Posted: 31 May 2008 05:51 AM   [ Ignore ]   [ # 4 ]
Major Contributor
Avatar
RankRankRank
Total Posts:  140
Joined  2008-03-06

I just kind of left it on half the time….and dried the normal number of days.
On the colander, I don’t know…

Profile
 
 
Posted: 09 June 2008 09:08 AM   [ Ignore ]   [ # 5 ]
Indispensable
Avatar
RankRankRankRankRank
Total Posts:  1450
Joined  2008-05-14
Talking Seagull - 30 May 2008 03:56 PM

I followed the same road.

On my Colby (my second cheese)- I made a 3+ pounder.
When you are “airdrying” keep the humidity high enough by placing a bowl over the cheese so it won’t crack. Allow some circulation by having the bowl hang over whatever the cheese is on.

Also, if you are adding coloring - which I think is a necessity with Colby, be generous and get a nice dark color.

The Colby is done.  I finally opted for the colander, as it is very fine mesh and would restrict but not cut off air flow.  Its drying well with no cracking.  Hate to admit it but I chickened out on the coloring and stayed with the recipe direction - 2 drops per gal.  I should have gone with your advice, because its really pale.  Hopefully it will darken somewhat during aging.

 Signature 

Rich

Profile
 
 
Posted: 09 June 2008 09:57 AM   [ Ignore ]   [ # 6 ]
Indispensable
Avatar
RankRankRankRankRank
Total Posts:  2415
Joined  2007-01-15

LOL, dont thingk so from other peoples experience and when I used to use turmeric as a colorant. Again, it depends on the manufacturers concentration that they use.

 Signature 

The Cheese Hole

Profile
 
 
   
 
‹‹ Suggested addition      cheddar Bandage ››