Tasting notes on #1

I've started cutting open, tasting, and resealing some of the loaves. This was the first loaf I started documenting, and the details can be found at http://cheeseaday.blogspot.com/2009/03/day-one-rustic-soft-soft-rustic-cheddar.html. So far it is aging quite well, though a bit weepy when I cut into it. It has a nice lactic tang with hints of blue funkiness, and maybe even an after taste of something earthly like mushrooms.

There is also a creaminess on the back of the tongue that is quite nice. This would be excellent crumbled up on a salad with fruit and croutons, or possibly just by itself with fruit. We'll see how it takes to aging.

Here was the original recipe.

Start date: 2/25/2009
Wax date: 2/28/2009
Taste date: 3/14/2009

Recipe

• 1 gallon whole milk, pastuerized and homogenized
• 1 cup cultured buttermilk
• 1 cup heavy cream
• 1/2 tablet of rennet
• 3 drops calcium chloride
• Mortons kosher salt