I’m going to do a Farmhouse cheddar this afternoon with slight modifications.  I will lower the ripening temp by 2 degrees, shorten the ripening time by 5 to 10 minutes, and I’ll use a cheddaring process.  I’m thinking less acid will be produced this way, and perhaps it won’t be so dry in the end.

One other thing to try is a bit less culture.

I haven’t had any dryness issues with my Farmhouse Cheddars. What is your pressing routine?

Talking Seagull - 27 July 2008 12:25 PM

One other thing to try is a bit less culture.

I did so - I used one packet of meso starter for a 3 Gal. batch.

Iowa cheese maker - 27 July 2008 12:57 PM

I haven’t had any dryness issues with my Farmhouse Cheddars. What is your pressing routine?

I press according to recipe:  10 lbs for 10 min; 20 lbs for 10 min; 50 lbs for 12 hrs.  Its in the final press now, and seemed more moist than before.  You said you had no dryness problem - does yours melt?

Mine does melt. It sounds like we both use the same pressing weights etc.