Cheese making issues, help please

Discussion in 'Cheese & Dairy' started by lovinglife, Apr 20, 2016.

  1. lovinglife

    lovinglife New Member

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    Anyone on here make an aged cheddar? I have been trying now for several years and after a few months of aging the cheese starts tasting strong, goatie. ick. Anyone make and age it and have a nice sharp aged cheddar? If so I could use some pointers.

    thanks!
     
  2. jdavenport

    jdavenport Member

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    I've only aged my cheddars in vacuum bags, so it doesn't develop very sharp flavor. I would say look at the kind of culture you're using. Our favorite so far is one called Kazu from dairy connection. Develops flavor early, so you avoid any sweat socks flavor. Also make sure you're pH is correct before you age. It can make a big difference.
     

  3. hsmomof4

    hsmomof4 New Member

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    And use only extremely fresh milk.
     
  4. lovinglife

    lovinglife New Member

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    ok, I have new cultures, and a ph meter, now I just need to learn how to use it and what my targets are. So much to learn and so little time.....