This morning I started a stirred curd cheddar with 4 gallons of whole millk. This is my first attempt at doing this cheese in a larger mold and using the new pressing weights that have been discussed.
The cheese is now in the mold (7-1/2” Tomme mold) and it is really looking good.
I did the first 10 minute press at 50#. I then moved to the next 10 minute press at 105# and am now doing a two hour press at 140#.
The next step will be the final 24 hour press at 175#, flipping at the 12 hour mark.
So far I am very pleased with the result. The cheese has knitted together really nicely (at least on the top and bottom) and the sides are starting to come together. I chose the tomme mold because it is a bit smaller in diameter than my 8” hard cheese mold and therefore requires less pressing weight.
Also, I wanted to have a thick wheel with this cheese. I was afraid that if I used the 8” mold on such a small curd the wheel thickness would have suffered.
Tomorrow evening I will snap a pic of this cheese when it comes out of the mold. I’m really hoping that this turns out since this is a totally new process, at least to me.
Next up will be either a 7 gallon batch of stirred curd cheddar or a 6 gallon batch of Colby/Jack, on Saturday. I’m still up in the air at this point but either one will go into my 8” mold.
The reason that I’m going to a much larger size is because my middle daughter has expressed an interest in making cheese. She has done one Mozzarella and now wants to try a hard cheese. I figure I can take care of one pot (the 3 gallon colby or the 4 gallon stirred curd) and she can watch over the other (either a three gallon stirred curd or a three gallon Monterey Jack). Whatever we decide on it should be a lot of fun.
I’ll be sure to snap some pics of whatever cheese I decide to make. Honestly, I’m looking forward to it.

Dave

I’ll be looking forward to hearing a report on your success (note the positive, rather than the negative).  I’m due to make another Leicester or Derby and I’m going to be using the updated weight calculations as well.  I’m staying with a 6” however, so the weights won’t be so immense.

Suggestion:  why don’t you do a colby and your daughter a jack; and then you can combine them for a Cojack?

Rich….the Colby/Jack is what I’m leaning towards at this point. I mentioned it to her a few minutes ago and she likes the idea. I’m not sure if she liked it for the right reasons since she said “yeah, that’s a pretty cheese”.
So, I think that’s the route we’ll go. I’m already looking forward to it. Combining one of my favortie hobbies with spending some really good quality time with my daughter is about as good as it gets.

Dave

Very nice to share enjoyable hobbies

Okay guys, here are the images I promised.
As you can see, my old photography skills reared their ugly head again, but hopefully the texture of this cheese shows up well. I wasn’t looking for a good quality wheel shot as much as I wanted to show the texture and the surface.
I’m VERY happy with the results of the higher pressing weights. This cheese turned out absolutely perfect. Not only did the curd knit together well, the cheese feels very flexible, yet firm. I honestly think this is going to be one fantastic cheese.
So, here they are:

I have to agree, they look great!  I’ll be doing one tomorrow morning, and hope to see equally good results.  The smoked cheese I did the other day has sagged a lot, and I’m sure its due to the pressing weight issue.

They look wonderfull and professional !!

Thanks guys….
I got a little crooked with my press and have a slightly lopsided cheese. It doesn’t make me happy but until I can refine my press that’s what I have to deal with.
Also, I tried doing the final pressing without a cheese cloth, trying to keep from getting the cloth marks on the wheel. I’ve pretty much decided that the cloth marks don’t look nearly as bad as the draining hole bumps so I’m going to go back to using a cloth when I press.
I think I will try Neil’s advice and use two pieces of cloth, one on the top and one on the bottom. This should pretty much eliminate the problems that I’ve been having.
Right now my daughter and I are waiting for a curd set on our Colby/Jack cheese. I’m doing the Colby pot and she’s doing the Jack. So far she’s doing a really good job and has been meticulous in doing everything exactly according to the recipe. I’ll have to watch over her a little during the cooking stage but I think she will do fine.
I can’t wait to see her face when we take this monster out of the press. It’s going into an 8” mold and is made from 6 gallons of milk and a quart and a half of cream. Should be pretty big.
Good luck on your make, Rich….

Dave

Thank you for your well wishing.  I changed my plans at the last minute.  Instead of doing a Derby as I intended, I went for a Jack instead.  I figured I could use the weight system I had rather than rush out for some concrete blocks.  I live 25 miles out of town and try to keep my driving to a minimum.  Also, I went with the suggestion of no cloth.  I’m rather impressed with it actually.  Unlike you, Dave, my mold has no drain holes.  The whey is pressed out the top and bottom, so no ugly pimples showing on my wheel.    (might I suggest a sharp knife to trim off the bumps?)  I turned it a couple times and its looking real good so far.  And, I don’t have the problem of the curd sticking in the fiber of the cloth and tearing.  I’ve got another 1 1/2 hrs before it comes out of the press. 

I’m looking forward to some pix of your CoJack.  I hope you colored the Colby for a bi-colored cheese.