I made a farm house cheddar from Ricki Carroll’s book. I have never tasted farm house cheddar so I don’t know if it’s right or not. It said in the book that it would be flaky in texture, but it would be flavorful after only 4 weeks, so it makes it a good first time hard cheese.

I cut into it today. It tastes like cheddar, but it tastes strong and has a tangy flavor. It’s good, but I am wondering what anyone else thinks it might be supposed to taste like. I wonder if the the tangy flavor would get milder with age, or stronger with age. I doubt that it has a chance to find out as I plan on sharing it with several friends who are anxious to taste the first cheese.

I went to the store but could not find any commercial examples of a farm house cheddar.

Next to be ready is stirred curd cheddar, in about a month.

All the farmhouse ceddars I’ve made have had the same strong taste.  I think its inherent in the type of cheese.  Its also always been too dry for my taste.  I think you’ll be much more satisfied with the stirred curd cheddar.  A word of caution:  be certain that your sanitation procedures are flawless, as lack of it will also cause a strong, bitter taste.

Other people that I shared it with said that it tasted like farm house cheddar that they have had before. They told me where they get it, but I had never heard of it. We also brew beer, so I understand to sanitize and sanitize and sanitize again. Every time I turn the cheese over I wash my hands and spray them with sanitizer. I don’t have anymore farm house cheddar, now all I have is stirred curd cheddar, pepper jack and cotswold. I look forward to trying those, but will keep putting more things in my cheese cave to age.