More on the subject of pressing and it’s associated problems. The cheeses I have made, incorporating a few new ideas, are suspect until being cut open, so I decided that waiting for 3 months was a waste of time, especially as I want to get more in the cave before summer stops me cheese making. So today we opened 3 of the cheeses ripening in the cave.

The first was a month old Edam, it was quite delightful, semi soft, smooth and just what I was looking for. It needs a bit longer till it will be at peak.

The second was a Pepper Jack. Now I must admit this is a new one on me, but it was a little more open and very slightly crumbly, the flavour was a bit more pronounced, but again needed more time.

The 3rd was a Parmesan, ideal for grating, semi hard and firm. A small amount went through the grater and proved to be a little bland. I think the next one will get more lipase.

Photos were taken, but I screwed up and they were out of focus. I re-waxed all of them and returned them to the cave.

My views on pressing have been verified, these cheeses could only be improved by a longer aging, the texture was ideal, even though the maximum pressure necessary was 30 lbs on a 6 inch mould.

In the meantime I have been looking at recipes from various sources, out of interest looking for the next one to make and noticed a variance. We do know that either over/under Rennet will affect the crumblyness of the finished product, I would like to point out the following from Tim Smith’s book.
Caerphilly is a crumbly Cheddar cheese which he quotes 1/2 teaspoon Rennet whereas a Traditional Cheddar the recommended is 1 teaspoon, so there is one area under question.

Another point it might well be that Rennet from one source has a different strength. I did note one site advising their vegetable rennet as ‘double strength’ perhaps this might be the cause of crumbly cheeses? Either way, if you have a problem with the ‘crumbles’ look at your rennet, it might be old or weak.
One thing I am sure of I will not change anything on the next batch of cheeses which I make. After a great deal of time making failures and ugly brutes I am pleased with the information I have gleaned from this and other sites this year. Thank you.

Glad to hear. When starting off it is not wise in my opinion to wait for a long time to see if u screwed up or not. Once u have things down and are confident then one can go for the longer periods. Always follow the instructions with the rennet/Cacl that comes with the product. I did not use Lipase when I made my Parmesan, it did get stronger with age.

Newbie.
Congrats on your success.
The only cheese that I have a problem with is Monterey Jack.
Every Jack style that I’ve tried has turned out with the slightly open, slightly crumbly texture that you described.
Although I have also had some cheeses that were not quite as well knitted as I would have liked (in the interior of the cheese), they always turn out nice and moist and very creamy.
I don’t blame you one bit. If what you are doing works, then by all means don’t change. Once I find the perfect formula, I will also stop experimenting and stick to what works for me.
I will say that I’m getting closer all the time. I recently opened a Gouda that I would put up against any commercial variety and a Stirred Curd Cheddar that is one of the best flavored and textured cheeses I’ve ever tasted. And yes, it was pressed with 202 lbs. on the final press.
Again, congratulations on your success. It feels good to do something that turns out well.

Dave

Likesspace - 10 March 2009 10:41 PM

If what you are doing works, then by all means don’t change. Once I find the perfect formula, I will also stop experimenting and stick to what works for me.
I will say that I’m getting closer all the time. I recently opened a Gouda that I would put up against any commercial variety and a Stirred Curd Cheddar that is one of the best flavored and textured cheeses I’ve ever tasted. And yes, it was pressed with 202 lbs. on the final press.
Again, congratulations on your success. It feels good to do something that turns out well.Dave

Certainly makes a change from the cruddy looking stuff I used to make.

Taking this thread just a step further can mean just one conclusion, pressure is not the major reason for a good meld.

You take 202 lbs to achieve what I do with 30 lbs and less, must mean another mechanism is at play here?

We have about 300 people on this forum, at least that is what is registered, but only about 6-7 seem interested in posting. Perhaps it’s a waste of time asking others to get involved finding out the answers. Most of what I have seen reach for the extra pressure when a meld fails, so my ideas seem to ‘fall on stony ground’. Pity, I believe it will cure a lot of problems.

Well Newbie, I’m not sure that is a correct statement.
Most of us are here to learn and not to claim our findings as gospel.
Also, I am working with 8” wheels instead of 6”. This is a major difference in surface area.
When using 6” molds I also did not have much a problem with my cheese. It was only when moving to the larger size that I started to question my pressing practices.
As I said, if it works for you then I also would not change a thing.
On the other hand what works for me will also not be changed.

Dave

Likesspace - 11 March 2009 01:49 AM

Well Newbie, I’m not sure that is a correct statement.
Most of us are here to learn and not to claim our findings as gospel.
Also, I am working with 8” wheels instead of 6”. This is a major difference in surface area.
When using 6” molds I also did not have much a problem with my cheese. It was only when moving to the larger size that I started to question my pressing practices.
As I said, if it works for you then I also would not change a thing.
On the other hand what works for me will also not be changed.Dave

Why are you taking this as a personal attack? I also am here to learn, and I’ve learnt a lot. All I’m trying to do is elicit some discussion on the number one complaint on this and other forums. Seems now the subject has been raised it’s a case of “ho hum” and nobody suffers from the problem?
Nowhere have I “claimed my findings as gospel” just stating what I’ve found.
Anyway it’s a mute point as I fully intend to go back to lurking and to hell with it.

Newbie,

Dave was not making it personal at all, here we can share our thoughts, ideas, and our findings ...
Press issue is just a piece of the cheese making puzzle, same as time, acidity, temp, cut size, milk type and so on. each factor affect the others..

Press is not just for forming wheel, and make closed rind, press is an art to get moister out gradually… and u sometimes need to press a lot more beyond the enough force to form rind..

Newbie,
I did not take your statement as a personal attack, nor did I mean to offend you.
I was simply stating that none of us have all of the answers and are here to learn.
Sorry for the confusion.

Dave