So in the bandaged picture .. what’s the orange stuff? and there’s bright blue near the bottom! How do you know the mold that’s taken hold is safe? Not that I’m doubting .. I’m seeking information.

braufrau - 15 March 2009 09:12 AM

So in the bandaged picture .. what’s the orange stuff? and there’s bright blue near the bottom! How do you know the mold that’s taken hold is safe? Not that I’m doubting .. I’m seeking information.

Blue, dark blue, light blue, yellow , orange , pink , red all mold colors are fine, and they will die in few month and form a very good rind protects the cheese

but if it is spotty black with fur , then i guess u need to wipe with vinegar .. whatever the cheddar is very close rind and too hard to any mold to get in

spotty black with fur .. got it!

Keep in mind that the mold is on the OUTSIDE of the bandage.  Once the bandage is peeled off, you have no more mold.

Yeah I saw that in your lovely pickies.
But there’s still a spot of bright blue in your unbandaged cheese.
Is the white film over the unbandaged service the shortening?

I’m not sure if I’ve posted this before or not .. but here’s a picky I took in Fortnum and Mason’s last year ..

Here;s a link to bandaging instructions ..
Bandaging

Do you press after bandaging as suggested here??

braufrau - 16 March 2009 06:49 AM

Here;s a link to bandaging instructions ..
Bandaging

Do you press after bandaging as suggested here??

i have a question here

on stage number three in the site.

how can u put back the wheel inside the tight mold again without taking off the upper circle while inserting the wheel into the mold?

Green Cheese Maker - 15 February 2009 09:01 PM

Don’t take this as being contrary; but I live in Arkansas, and as any self respecting Hillbilly will tell you:  Lard is rendered pig fat.  Beef tallow is referred to around here as suet.

  Lard is rendered pork fat
  Tallow is rendered sheep fat
  Dripping is rendered beef fat
  Suet is unrendered fat from around the kidneys of an animal, Most usually Beef.

Nabil - 16 March 2009 07:24 AM

braufrau - 16 March 2009 06:49 AM

Here;s a link to bandaging instructions ..
Bandaging

Do you press after bandaging as suggested here??

i have a question here

on stage number three in the site.

how can u put back the wheel inside the tight mold again without taking off the upper circle while inserting the wheel into the mold?

yeah .. I was wondering the same thing! Perhaps we’d better as te people at milkme. This site also says to press it without showing a picky
linky

I have a theory .. ahem! .. the cheese slips into the mold with the aid of the lard!

but it could not go without slipping back !!

Without slipping back where? Without the bandage slipping back? I posted a comment on the milk me site but haven’t got a response.
Maybe I’ll ask the cheesemaking.com people.

So we got a reply from mooblogger on milkme and s/he says that the cheese will go back in the mold if the cloth is thin and the lard is not too thick and the cheese shrinks a little on coolign and drying.  mooblogger presses the bandaged cheese at ~1/2 the final pressing weight when making the cheese. On cheesemaking.com they use the full pressing weight for bandaging and making the cheese.

Does that make sense? So Mooblogger presses her cheddar at 90kg (180mm wheel) and then bandages and presses at 40kg while cheesmaking pressese at 50kg (I think, and 150mm wheel) bandages and presses again at 50kg.

Last night i had nightmares while i was bandaging my cheddar, i do not know if i will do bandage again