Need I say more????
This orange coating is HORRENDOUS. I really cannot believe that anyone actually likes this crap. When we opened our first Cheddar before Halloween, it smelled like nail polish remover. We removed the horrible orange coating, cut a third of the cheese off (the thick rind) and let it "air out" for SIX days...it still smelled and tasted like the coating. My very first Cheddar that I made on July 28th is now in the trash.
I had to make the sad decision to throw away this beauty too. This was the second wheel of Cheddar that I made in August. It was supposed to age for 6 months and be ready for Valentine's Day. I already know what it's going to smell and taste like, so why prolong the agony right? Sigh.
DON'T EVER USE THIS COATING PEOPLE!!! Don't let the cheese making supply shops convince you otherwise unless you like plastic-chemical tasting cheese. I nearly cried when I threw this out.
That is a lesson learned and I'm SO GLAD I didn't coat any of my other cheeses with this foul thing. I'm not giving up on Cheddar, I'm just going to age it more naturally in hopes that it'll turn out without any chemical odours and flavours. On to other lessons...
My Baby Swiss has been drying in the cheese cave, uncovered, for the last month. Every day I flip it and brush off any mould that has formed. You can see some tiny little dots of mould on the cheese. Here is another lesson I learned. It will be challenging to make a pressed cheese without the proper mold and cheese press.
It took me about half an hour this morning to poke out all the mould from my cheese, and I'm sure I didn't get it all. I'm about to diss a well-loved company so be prepared. The New England Cheese Making company offers so many free recipes on their site; with a list of ingredients to buy. I'm not the first person to claim that their recipes are badly written on the site. I'm also not the first to report that cheeses made from their recipes taste nasty (my Colby). Just check out the cheeseforum.org and it's full of disappointed cheese makers who have used those recipes. And people who are frustrated by the lack of help and response when you email them.
The company claims that you don't need fancy molds and expensive cheese presses to get great results. Hmmm...not true at all. I didn't have the right mold for the Baby Swiss and it's really too thin. I didn't have an expensive cheese press, I had to use weights and cans and it's full of cracks and holes - ripe areas for mould to just dig in - something I found out this morning. I know that the inside of these cracks are full of mould, but I can't pick apart the entire wheel of cheese, I just have to hope for the best. We shall see. Ideally this should be a smooth texture with the holes on the INSIDE. What can you do? I guess I was mislead. But I'm still learning all about cheese making and I can only go up from here.
I forced a smile to try and change my mood today. It's tough though, failed curd cheese...failed cream cheese...failed Cheddars (because of that awful coating)...now it looks like I might have a failed Baby Swiss because I didn't have the right equipment. Sigh Sigh Sigh...Alex gave me his John Muir outback hat because the band makes his head itchy. I like it, it gave me a photo op this morning to try to turn my frown upside down lol! Okay, I've done better at smiling, but this is a good start lol! :)