Sunday, July 30, 2017

Cheddar Cheese! (Part 4: Aging); Mozzarella


Here is my baby! :)))

After 14 hours of coating and waiting between coats,  my Cheddar cheese wheel is all protected and aging!


It's in the "cheese cave" now. After a few hours, the temperature was 11 Celcius and 86% humidity and it's been holding around that since I put it in so I'm pretty happy! I have to flip it once a day for the first month, then twice weekly until it's ready. We'll be opening it on Halloween so I hope there are no scary surprises lol!


I made another Mozzarella and each time I make it, it gets that much easier. I use The Kitch'n's recipe and instructions. I did learn something new though.


Fresh Buffalo-style Mozzarella should be eaten within a day or two. It can be kept a week, but it starts to get slimy after a while as the whey releases a little more. If I store the Mozzarella in brine, it gets even slimier so now I store it in wax paper in the fridge. It still releases whey and is slimy but less so. I think next time I make Mozzarella, I'll half the recipe and make it as needed so that we always have it fresh and at its best!


It was SO GOOD on our salad that night though! Making cheese is such a fun thing to do and we definitely are reaping the rewards!!!

I have plans to start a second Cheddar this week to age for 6 months. My bacteria cultures should be arriving by the end of the week, if I have time, I'd like to try a new cheese too!

10 comments:

Plowing Through Life (Martha) said...

That salad! OHMYGOSH! It looks so delicious. Just my kind. And your cheeses are such a success. Go, you! :)

jaz@octoberfarm said...

your cheese looks SO good! i am amazed at your success for just starting out! maybe you can start a cottage business!

Rain said...

Thanks Martha! :)) That salad was great and it was almost all fresh stuff from home! We buy a 6-year old Balsamic and it's so sweet. It's great with olive oil on anything!

Rain said...

Thanks Joyce!! :)) I think I'd go out of business too quickly from sampling all my merchandise lol...honestly though, I really need a cement enclosed cheese cave, even if I want to have us swimming in Cheddar constantly!

Nicole Thomas said...

What a beautiful little piece of art :) congrats on finishing your first baby !!! I bet you are counting down the days to Halloween :)

Rain said...

Hi Nik :)) Yes, I am! :) I can't wait to unwrap that coating and see what's inside...but I will be patient. I have a few more to make in the mean time!

Jenn said...

What is the cheese cave? It's going to be such a treat on Halloween!

Rain said...

Hi Jenn :) This is an ideal Cheese Cave

This is
MY Cheese Cave!! :) It's a place to age your cheese with ideal temperature and humidity. Right now I've been able to achieve it in the little bar fridge by keeping the setting to the lowest so it's around 12 C. The humidity for Cheddar needs to stick to around 85%, so I put the cheese in a little plastic bin with a wet piece of paper towel and it works for me. That's my home-made cheese cave! :)

MrsDuncanMahogany said...

That looks GOOD. I love mozza and tomatoes together....MMMMMMM.

You definitely need to move closer. Definitely.

Rain said...

Lol...Mozza and tomatoes really are a perfect combo! They are delicious, but I want my OWN tomatoes!!!