Saturday, 25 August 2012

Vintage Farmhouse Cheddar

Farmhouse Cheddar is a really simple hard cheese to make.  The recipe that I use can be found at my farmhouse cheddar post that includes a video tutorial.

Anyway, I had this round hiding in the back of the cheese fridge, which I made under a year ago.


It was made on 16th September 2011, so technically it is 11 months old, which I class as Vintage for a cheddar.  Some may categorise it as Sharp.  It looked like there was a slight seepage at some stage, however I found the wax intact so it must have come from a cheese stored above it as some stage of its maturation.  There was no excess whey present under the wax when I removed it, however the surface was just touch dry.


As with all Farmhouse Cheddars, it was semi-moist, and slightly crumbly.  Easy to cut, with a mild yellowing of the cheese.

The taste was outstanding.  Sharp like a true vintage cheddar, with the peppercorns adding to its boldness.

Normally I do not leave my cheddar this long to mature, but as I made two rounds with the same batch of milk, it was easy to leave one mature for longer.

All in all, a fantastic cheese that improves with aging.  I will certainly be making a double batch of this one in the near future so I can eat one at the three month stage, and leave the other to acquire vintage status!

4 comments:

  1. Hi Gavin,

    That looks yum, am very surprised how white the cheese is though. Just a question for you, do you make enough cheese to be kept in cheese for the whole year? or would that be too hard to do?

    Jo in NZ

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    Replies
    1. Hi John

      Good question. It is pretty hard to make enough cheese over the course of a year, so my wife buys 1 kg of cheddar each month. We use the Italian hard cheeses on pasta and salads and mozzarella on pizza. All the other cheeses that I make are eaten via cheese platters with friends.

      Gav

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  2. Hi Gav, Can I Be your friend.... please hahaha

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