This cheddar has gone gouda!

[mightyjesse]

So, on all the cheddars I made early in the year, I'm noticing a very gouda-esque flavor and texture profile. I think it's because there was too much whey left in the curds, and the wax trapped it inside the cheese, resulting in that slightly bitter and elastic gouda taste/texture instead of the sharp/dry combination I look for in a cheddar

Comments

[pixel39]

"wax the havarti" sounds like a euphemism for something naughty. I'm not sure *what*, but I know it's naughty.

[knappenp]

I still have a dorm-sized fridge available, in case the cheese cave dies.

Wow. Lard sure is useful stuff!