Sunday, February 2, 2020

Cheddar Taste Test (Two Cheddars Using Two Different Bacterial Cultures)


Hi Everyone :)

I recorded a taste test video for two of my Cheddars but the video just didn't turn out! I'll give you a quick summary in writing and add a video addendum below!

Yesterday I opened:

1. A Cheddar that I made in October 2019 that's been aging 3 months. For this cheese I used the culture MA4002 which is a mix between a mesophilic and a thermophilic culture. It's supposed to create a buttery texture and a milder taste.

2. A Cheddar that I made in July 2019 that's been aging 6 months. For this cheese I used the culture MA11 which is marketed as a "go to" mesophilic culture for hard cheeses.

A Cheddar that I opened a few months ago was made with MA11 and both Alex and I found it to be way too tangy for our liking. That's why I made another one with MA4002 to test if there would still be a tang.

Unfortunately the 6- month aged Cheddar (using MA11) was too tangy and yeasty. Sigh. The 3-month aged Cheddar (using MA4002) was also tangy but very edible and tasted like a Cheddar.


We recorded a follow up video after we paused for a bit to taste the cheeses again, here it is, but the conclusion is that I will never use MA11 again in my hard cheeses!


And just for fun, here is the pets' taste test video, they're so supportive! 😊

2 comments:

Connie said...

You already know how impressed I am with your cheese making. I think it's wonderful that you make your own cheese. Cheddar is our favorite, hard sharp or creamy, we love it all.
Thank you for the very sweet comment you left on my blog, it touched my heart.

Rain said...

Thanks so much Connie :) As for the Cheddar, it's our favourite too, we do eat a lot of it, and I hope I can get it right the way we like it with future experimentation!!