I just got into a Farmhouse Cheddar last night that has been aging for 6 weeks.  I enhanced the process a bit by cheddaring the curd instead of hanging.  It turned out as a really great cheese.  Its a bit more moist than my standard Farmhouses, and its extra sharp.  I’ll have to see how it compares to the larger curd, lighter press process that is now aging.

great to hear does it melt ?

It most certainly does.  Delish!

Could you please describe the cheddaring process you followed?  I’ve had farmhouse cheddars that were dry and crumbly following the prescribed method, so would definitely be interested in knowing what you did differently.  Thanks.

After you cook the curd, drain it off to a colander for about 20 min.  Then place the mass of curd on a smooth, sterilized surface and cut it into slices about 2” wide.  Put the slices in a pot that’s immersed in 100 degree water, cover, and let set for an hour, turning the slices every 15 minutes.  Then you can break up the curd, salt it and press it as usual.

I have another Farmhouse aging right now that I used a larger cut on the curd (3/4”) and pressed at only 30 lbs.  It will be about 3 weeks before I get to try that one.

Also, if you’ve read the Forum for a while you know that excess acid buildup causes dryness.  I use 2/3 the starter called for in the recipe, and don’t wait for the recipe time before checking for a clean break.  AS SOON AS you get a clean break is the time to cut your curd.

Thanks for the advice.  Yes, I’ve been reading the forum and making cheese over a year.  I also use less starter than called for, and cook a couple of degrees cooler than called for.  It has worked well for me in reducing acid and makes the cheese more moist.