First attempt using ‘Mad Millie’s’ Hard Cheese Kit
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AND – after 6 weeks the cheddar is ready to taste – fantastic on Hovis Digestive Biscuits
Making the cheese was surprisingly relaxing as everything is done at a relatively slow pace. It was fairly easy to keep the milk at 30 degrees Celsius for the required time. I did have a water-bath ready if needed. After 12 hours pressing the cheese is now air drying and looks more cheese like in colour than when newly made.
And on a wet Sunday afternoon what better than to contemplate a cheese maturing – the joys of retirement!
And now Crowdie, using The Big Cheese Making Kit
January 2015 – two cheddar cheeses – one coloured for the fun of it
Goat’s Cheese
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