Cheddar

At the end of January I finally took the plunge into the world of cheesemaking :)

I am a lover of cheddar, so I gathered that would be a good place to start.

I didn't add the annatto as I don't really mind what colour my cheese is as long as it tastes right.

The process was a long one.

I am lucky enough to live close to a farmer who sells raw milk and as I had to carry it home I made two trips on two consecutive days.

We were well into a good winter, and as we have a cupboard on our balcony, we figured that the milk would be fine out there overnight. 

Well, it froze slightly :(

I didn't let that deter me and continued in the cheesing process.

In mainland Europe, cheese wax is not as readily available as other places, but we do have a liquid cheese coating which inhibits mold growth.

So on Day 4 I coated the cheese.
I coated the cheese with 3 layers of liquid coating.

It is now sitting in the cellar where we have optimal temperatures and humidity.

I can't wait to taste it :)

I will be sure to share it with you here!

Next up - Farmhouse cheddar.