So my efforts to produce a more moist cheddar continue. I love the flavor of cheddar, but to date, my efforts have always been too dry. Today I make yet another change. In addition to using whole, raw, cream rich Jersey cow milk; I’m going to add an additional quart of cream to a 4 gallon batch. Maybe, just maybe, the increased butter fat in the mix will allow it to retain more moisture. The down side is that it will take at least 3 months before I can taste it and see if it’s right. Patience has never been my primary virtue!!!
