I made a stirred curd cheddar last weekend using pretty much exactly the recipe from # 14. Just wanted to get a record of it here. Will wax it in a few days.

Waxed today.

Kind of boring, but here is a photo of the waxed cheese. Still a couple of months away from eating it, if I can wait…

We cut into this a couple of weeks ago. It is the best cheddar I’ve ever made. Wonderful.

I use two gallons of milk and get about 2 pounds of cheese. It is 6 inches in diameter and about 2.5 inches tall.

Rick, any chance of a photo of the cut cheese? I would like to compare the colour and texture to the one I made if possible.

Cheers
Andrew

If its smaller then probably the temp was higher or cooked longer, forcing the liquid out. When I made the Parmesan I was surprised how how little I got.

Here is a photo of this cheddar—still the best I ever made!

Looks great!