Pressed Cheese - Derby - #3

Derby Cheese -

Milk: 2 Gallons - Puleo's Whole Milk
Expiration: March 3
Made: February 19
Waxed:February 23
Ready: 2-3 Months
Press: Cheesy Press
Fridge: Wine Fridge
Temperature: 48-50
Humidity -??
Optional Ingredients: None
Recipe Source: Home Cheese Making - Ricki Carroll

Notes: Several differences to this cheese from recipe. Non-accidental changes -Renneting step was 1 hour and 15 minutes and cheese was drained for 20 minutes in a colander between heating and slicing. Accidental changes - I may have heated the curds to quickly during the stirring time. Also, directions were unclear about the slicing/draining step. I cut into about 8 strips and laid them flat. Temperature during this step dropped considerably. I tried to maintain 94 degrees, but dropped to around 80.

Next Time: 4 long strips for draining. Stack the strips into a block and rotate every 15 minutes. Use water for the towel which is hotter than 94 degrees.

My Next Cheese Press

I plan on ordering the Sturdy Press when i upgrade my equipment. It is made by the user smolt1 on cheeseforum.org.

cheeseforum.org/forum/index.php/topic,3760.0.html - Thread
SturdyPress.com - website

Pressed Cheese - Farmhouse Cheddar - #2

Farmhouse Cheddar -

Milk: 2 Gallons - Puleo's Whole Milk
Expiration: ??
Made: February 12
Waxed: ??
Ready: 1 Month
Press: Cheesy Press - Overnight until Feb 13
Fridge: White Dorm Fridge
Temperature: 46-50
Humidity - 55-80 (sponge/bowl)
Optional Ingredients: None
Recipe Source: Home Cheese Making - Ricki Carroll

Notes: Cheese was pressed for 14.5 hours overnight. Temperatures during pressing between 63-70. Came out of press slightly lopsided. Used butter muslin rather than cheese cloth at all stages.