New_guy
Well-Known Member
- Joined
- 3/2/13
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Mate - you need to give the Merri Mashers the low down on cheeseTimT said:Going into the colder months now means it's - CHEESE SEASON* AGAIN! I've got three long-term cheeses on the go at the moment, in various states of maturity:
- A Caerphilly, which I'm probably going to eat fairly soon - it can be aged for months but it's the sort of cheese that will be ready after a few weeks.
- A traditional Cheddar, which I kind of mucked up during the press - it's always hard getting the curds to knit together so it has a lumpy texture, which is going to make it difficult to wax, when I get around to it.
- A Double Gloucester cheese, still in the press, which apparently I've got to age one to three months. By the looks of it, it'll be a moister, sweeter cheese than cheddar (made in a similar way, but with a much shorter period of ageing/treating the curds).
And more to come.... oh, MUCH MUCH MORE TO COME.
Love to hear what other cheeses folks are making!
*Cheese + Season = Cheason?
Would be rapt to make my own cloth bound cheddar to have with my pickled onions and IPA!!!