tag:blogger.com,1999:blog-6447220508130641092.post2336540162852086500..comments2023-06-03T03:56:20.022-07:00Comments on I Make Cheese: Cheddar TexturingAndrew Wilderhttp://www.blogger.com/profile/04877699652630820895noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-6447220508130641092.post-17321570477150451462009-03-15T08:49:00.000-07:002009-03-15T08:49:00.000-07:00Cheddar Update:The cheese coloring did absolutely ...Cheddar Update:<BR/><BR/>The cheese coloring did absolutely nothing. Not sure if it's a bad batch (though it looks plenty colorful in the bottle!), or if they lost a digit in the recipe (perhaps 40 drops instead of 4?).<BR/><BR/>Yesterday I joined my family for an afternoon BBQ -- and brought the last wedge of this cheddar. In December it was tasty, but definitely felt a bit "young." Having rested three more months (it's now six months old), it definitely became a bit more flavorful... nevertheless, my mom described it as "mild." Dang.<BR/><BR/>The texture still isn't like store-bought cheddar. It's a bit more crumbly, though at this point it's definitely stays together enough when sliced.<BR/><BR/>My initial thought of adding more rennet may also be the wrong solution. The experts at New England Cheesemaking Supply suggested that I had too much acid... Next time I'll shorten the ripening time a few minutes (between the Starter and Rennet).Andrew Wilderhttps://www.blogger.com/profile/04877699652630820895noreply@blogger.com