Just finished eating my first stirred curd cheddar. It was aged two months, and it was phenomenal. Great texture, not too dry, just the right zing, and it even melted. That recipe is definitely a keeper. A note: cheese is definitely better when warmed to room temp before eating.
Stirred Curd assessment |
|||||||||||||||
|
|||||||||||||||
|
|||||||||||||||
|
|||||||||||||||
|
|||||||||||||||
|
|||||||||||||||
|
|||||||||||||||
|