u/Zealousideal-Row2176

I’ve been looking forward to this since my wife and I visited a local cheese shop here in upstate SC for the first time. We sampled a Red Leicester and it was amazing.

So, I decided to give it a try. Today, the wheel has aged 2 months and we broke it open for a sample. It was pretty spot on for the mild, cheddar-like flavor. It’s a young cheese, so it still has a creamy and buttery texture.

If you try to make it, I will warn you. The counter top will look like a crime scene with all the anatto that is required! 🩸🤣 But, that’s why they call it RED Leicester.

I’ve been looking forward to this since my wife and I visited a local cheese shop here in upstate SC for the first time. We sampled a Red Leicester and it was amazing.

So, I decided to give it a try. Today, the wheel has aged 2 months and we broke it open for a sample. It was pretty spot on for the mild, cheddar-like flavor. It’s a young cheese, so it still has a creamy and buttery texture.

If you try to make it, I will warn you. The counter top will look like a crime scene with all the anatto that is required! But, that’s why they call it Red Leicester. 🩸🤣

This Manchego-style cheese is over halfway through its 3 month aging. The recipe says to cover it lightly with olive oil to age. I had to put it in an aging box because it has a distinctive smell. I like it but my wife not so much. 🤣

It definitely has a hard rind. Ever since I tried Manchego- it has been one of my favorites. Looking forward to 7/29 when it will officially be a Manchego Viejo (style) and we can sample it.

This first attempt at a Swiss Style is now in the 2 week aging stage at 75 degrees Fahrenheit while the propionic shermanii does its work. This wheel has swelled to the point that it is rounded. It has also gotten darker which is a good sign. Not sure how long I will age after this gasin’ up period, but I am excited to try it at some point.

One of the hardest parts for me when I started making cheese is waiting while the cheese ages before tasting.

I’ll never forget opening my first cheese (a Cheddar) after 3 months. IT WAS TERRIBLE! I over-pressed it. It was more like an orange hockey puck than a tasty cheddar. 🏒

I opened this Monterey Jack this morning and it was pretty good. It was a little salty, and that’s another lesson I learned. It’s best to start brining in the morning. If I brine overnight, the cheese usually gets an extra hour or two. 🤣💤

I plan to shred some of this and use it on some chicken wraps tonight. The extra salt should be tasty.

FYI- Got this recipe from Home Cheesemaking 4th edition.

Butterkäse - Mild, Soft German Cheese

My family is off on vacation next month and I wanted to make a cheese that would be ready before we leave. **Butterkäse** is ready in 4 weeks.

It is an easy to make, washed curd cheese, and it has an interesting pressing profile. Thirty minutes at 11 pounds, flip then **9 HOURS** at 24 pounds.

**Butterkäse** can be eaten with a crusty bread, fresh fruit, or with sliced meat, but I can’t wait to try this melty cheese with a soft pretzel. Maybe with a touch of stone ground mustard.

I used 3 gallons of pasteurized whole milk and added a cup of heavy cream (ultra pasteurized is ok) to up the fat content. The wheel weighed in at 3 lbs. 8 oz. A good output for a 3 gallon batch. Plenty to share.

Here is a link to a Google Doc with the recipe for anyone interested.

Fresh out of the press!
Newest attempt: a Swiss-style cheese crafted from 3 gallons of raw milk, yielding a beautiful 2 lb. 9 oz. wheel.

It wasn’t easy. Slowly raising the temperature from 90 to 120 to cook the curds took a long time. I had about 90 minutes of total stirring time. Hoping the cultures held up.

This batch was cultured with Propionibacterium shermanii, to develop the classic Swiss “eyes” during aging. Now comes the waiting game as this wheel transforms over the next few months.

Just finished brining. Now a week in the cheese cave (beverage cooler) at 90% humidity for a week. Then 2 weeks at room temperature for the eyes to develop.

This wheel was pressed using the press from Tickbriar with the mounted gauge and level. It worked extremely well.

http://tickbriar.com

Tomorrow I’m making Butterkäse. Can’t wait.

I opened up the cheese cave and got out everything to take inventory. I started making cheese in January. Its June… 38 pounds of cheese. 😳

My first attempt at Havarti is ready for sampling. My wife and I tried it along side some summer peaches, a riesling and some caramel, oaky bourbon. The Havarti really has a nice buttery flavor with a little tang at the end.