Hi there everyone!

Well after a long and busy summer I’m now finding myself with a little more time.
As has been the case for the last couple of years I had planned on making at least a few batches of cheese over the summer months.
Well as always seems to happen I just have too many commitments and too many hobbies to devote any time to the kitchen except for the fall and winter seasons.

Well now that summer is over I’m back to making cheese, (as of today).
I have been finishing out my vacation time this week and decided that today would be a good time to start up again. All in all I had a blast even though I was a little nervous starting back.

Today I made my old standby, the Gouda and will probably stick with this variety for at least a few more weeks. After that I’ll probably move on to a few cheddars and maybe a blue or two.

I really just wanted to post a quick message to say hi to everyone and to let you know that (barring any problems), I will be online more than I have been for the past year or so. Besides I need to catch up with Rich and see if he has figured out any new Ph markers that I don’t yet have.

I’ve missed both making cheese and discussing cheese making with all of you and look forward to getting back into the swing of things.

So, I hope this finds everyone well and happy.

Dave

Glad to hear your back. I know how u feel, u dont make cheese for 6 months and it feels like almost u never did and back to square one till u start remembering things

Personally, if I’m away from cheese making for even a month, I’m nearly frantic to get back to it.  My home made cheese has been a staple for my breakfast most every day during the last 2 years, and I’m not sure what I’d do without it.

As to new markers, no, haven’t come up with any yet.  I’ve stuck to the favs:  cheddar, colby, Monterey Jack, Gouda, and an occasional Manchego.  I’ve seen some great advances in my colby’s.  Also, I now have a couple traditional cheddars that are over the one year mark.  I wonder how much longer I can hold out.

Great to have you back, Dave.  I’m looking forward to some stimulating conversation.

Thanks guys.
So far I’ve only made the one Gouda but I’m hoping to get to work on some cheddars within the next few weeks.
I’ve also got a couple of cheddars that are approaching the one year mark but I did try one a few weeks ago and it’s honestly not even close to where I would like for it to be.
Still a really mild flavored cheddar with just a hint of sharpness. I think I’m going to move them to the back of the cave and try to forget about them for at least another year.

Sometime this weekend I plan on making another Gouda (it is my favorite cheese) and then I’d like to try a traditional Mozzerella. I’ve always done the microwave method so this should be something fun to try.

I’m really excited about getting back into the cheese making hobby since the weather is starting to turn. I don’t expect to get back into it full force for at least another month since the weather is still nice enough to feed both my meat smoking hobby and my hiking obsession.

In the meantime I plan on making a cheese on most weekends and then settling in to a couple of makes a week. I used to absolutely hate winter but now that I make cheese and play racquetball I sort of look forward to the winter months.

Again, thanks for the welcome back and i look forward to staying in touch with everyone this year.

Talk to you all later.
Dave

Good to hear !
The Cheddar that did not “Age”, how did u wrap it?

Dave,

I am doing a cheddar this morning and I thought of your mention of the lack of sharpness in your 1 yr. cheddar.  I was wondering if you recorded your pH marks for that make?  Also, the thought occurred to me that it may have a bit too much salt, which would retard the aging process.  Was there any difference in that one compared to your other makes?

OK, the cheddar’s done - in the final press now.  I made a few slight alterations:  I ripened the culture for an extra 10 minutes.  Then I set the curd for an extra 10 minutes - till it was exceedingly firm!  I cooked to pH 6.0 and worked the curd to pH 5.35.  Its a great make so far.  Prior to the last press it was still quite pliable, while the curd had knit perfectly.  I’m planning on cracking this one over the Christmas holiday when my oldest son is home on leave.

Rich,
I think you hit the nail on the head when you mentioned too much salt.
I made this cheddar while trying to perfect a recipe and there is no doubt that I was salting way too heavily on my first few batches.
Thanks for the input! This is something that I would never have thought of on my own.

Also, Neil….
I used vacuum packaging for this cheese which is all that I will use now. I love not having the mess associated with waxing, or the problems with mold growing under the wax. Also, from start to finish I can have a cheese ready for the cave in less than 5 minutes.

Dave

I still thingk that the cheese req some breathing capacity to age.

Neil,
I have to respectfully disagree with you on the breathing thing….
Last year I made a Gouda that I let age for a 6 month period. After opening that particular cheese I have pronounced it to be the best cheese I’ve ever made by far.
This cheese was also vacuum sealed and it aged beautifully and in fact every cheese I have used vacuum sealing on has aged well with the exception of these early cheddars.
I think that Rich hit the nail on the head.
I used 3 oz. of salt for a 4 gallon batch on the first few cheddars that I made last year and they all taste excessively salty to me.
I’m sure the salt has slowed down the aging process drastically so I’m simply going to move these wheels to the back of the cave and give them a try in another year or so.

Dave

No problem. Yes salt is know for “Preserving” foods so that they would not age.

Likesspace - 23 October 2010 08:50 PM

Neil,
I have to respectfully disagree with you on the breathing thing….
Last year I made a Gouda that I let age for a 6 month period. After opening that particular cheese I have pronounced it to be the best cheese I’ve ever made by far.
This cheese was also vacuum sealed and it aged beautifully and in fact every cheese I have used vacuum sealing on has aged well with the exception of these early cheddars.
I think that Rich hit the nail on the head.
I used 3 oz. of salt for a 4 gallon batch on the first few cheddars that I made last year and they all taste excessively salty to me.
I’m sure the salt has slowed down the aging process drastically so I’m simply going to move these wheels to the back of the cave and give them a try in another year or so.

Dave

I do agree with Neil breathing is so important but it is so hard to be maintained in proper humidity. believe me it makes a lot difference with a year or over cheese aging