Hi cheese people-
I have a big new mold (5 gallons is big to me, as I’ve only made one gallon batches so far) and I’m considering making a big cheddar first. In order to get two cheeses out of it, I’d like to cut it in half before I dry and wax it. It seems like it would be better to do it this way so a good rind forms on all sides, rather than drying it whole and cutting it in half before waxing. Does anyone see a problem with this that I’m not considering? I have some vague idea that something important happens in the middle of a cheese and if I cut it in half the center is no longer there, but I’m not too sure my palette is sensitive enough to notice a difference if I age these things for six+ months anyway. Am I over-thinking this?
Bobbie

Uniformity, if its a odd shape then it does not spread evenly (the aging process) thats why normally u dont do square, but round.

ah, yes, of course.

Should be no problem aging it and then cutting it into two cheeses.  Should you desire one to be aged longer than the other, you can rewax it and put it back in the cave for another day.

Neil - 02 August 2009 03:15 PM

Uniformity, if its a odd shape then it does not spread evenly (the aging process) thats why normally u dont do square, but round.

You bring up a good topic Neil.  Does uniformity really matter?  I personally have thought several times of making a square cheese mold.  Of course, you get less surface area with a round shape, and less rind.  But square would be terrific for slicing.  Has anyone ever done a non-round cheese?

Like you Rich, I’m planning to build a rectangular/square mould from wood. Actually I’ve already built one, but I came to conclusion that the wall thickness is to big. As so, the draining holes have to be so big, I’m afraid the cheese will protrude during the pressing process and it will be difficult to unmould it.

As soon as I’ll find the correct relationship between wall thickness, strength of the mould and draining holes diameter, I’ll make an experiment with a Limburger and update. A couple of weeks ago I made a round Limburger, it ages now.

As far as I know, the Limburger and Brick are rectangulars, as well as a lot more.

SO much good discussion on this site. Yes, Rich, that was exactly my thought- I want to try the cheese young and old, or I might even feel like giving one away and keeping the other. I can see how at least square would be better than half a circle shape, because with a half circle there would be really narrow points on it that would dry out earlier than the rest of the rind is formed, which seems like a waste, now that I think of it. Has anyone tried two molds in the same press (for presses that would accommodate two)? This was my alternate idea, but then I decided that unless I had EXACTLY the same amount of curd in each, the pressure would be inconsistent for each of them.
Bobbie

Alex - 03 August 2009 11:17 AM

Like you Rich, I’m planning to build a rectangular/square mould from wood. Actually I’ve already built one, but I came to conclusion that the wall thickness is to big. As so, the draining holes have to be so big, I’m afraid the cheese will protrude during the pressing process and it will be difficult to unmould it.

As soon as I’ll find the correct relationship between wall thickness, strength of the mould and draining holes diameter, I’ll make an experiment with a Limburger and update. A couple of weeks ago I made a round Limburger, it ages now.

As far as I know, the Limburger and Brick are rectangulars, as well as a lot more.

Two notes here:

- only soft cheeses required holes in the mold, not needed for cheddar, gouda, emmental ... etc
- when u need holes in the mold, do not make them orthogonal on the mold walls, but each hole diagonal (oblique) to all directions, this way will reduce the curds to go through, and no need for big holes, as whey can escape from tiny holes, but make half inch apart.

Thank you Sir, on it’s way to the drawing board