Its been a few months now since I made this chese, so I thought it is about time to have a taste.
It tastes fantastic, there is a slight “bite” to the flavour, which I like. It is smooth and creamy and not crumbly at all. There are a few holes in the cheese beacuse of the Flora Danica culture but nothing too serious.
I have had half now and will keep the rest for another couple of months.
Next week I think I will make another couple of Cheddars. They are reasonably easy to make and once they are waxed they dont appear to be too fussy about where they are stored. I had mine in a polystyrene ‘Chilly Bin’ that was kept cool by using a couple of ice pads that got replaced every couple of days. I must admit that the temperature was not very constant and varied between 3 deg C to 20 deg C (forgot to replace the ice pads a couple of times). It looks like the cheddars might be reasonably bullet proof.
Pics attached.
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