Cheese Makers Forum FAQ Equipment part 1 Equipment part 2 History

Saturday, March 14, 2009

Tasting notes on #2

Not nearly as complex as the first cheese, that probably has to do with aging specifics. Nice texture, but still to crumbly for cheddar. It doesn't have enough protein compared to the amount of fat it has I think, but all in all not bad. I would enjoy this one on a cheese plate at a restaurant, but I wouldn't rave about it.

Start date: 2/26/2009
Wax date: 3/1/2009
Taste date: 3/14/2009

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

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