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Wednesday, June 17, 2009

Cheddar update

Well, it certainly looks nice, but this cheddar even at 45 days just isn't there yet. It has a nice tang to it, some residual sweetness, and doesn't taste to acidic, but the texture is just too dry. I have had this problem go away before during aging, so I still have hope. But if it doesn't go away, it should still be good crumbled on a salad, pasta, or added anywhere that the main flaw--the texture--won't stand out.

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