Just another cheddar. Made it last Saturday. Mostly white, but I added some annatto extract to give it just a bit of color (that I extracted myself from seeds).
Note the change in color of the rind over a week. Also, you can see the shape has changed slightly due to the drying out process. I didn't press this one as long or hard as my last cheddar, so it had some moisture to give up.
It's a 3 gallon batch. It weighs 2.5#
The pics here are
1) cheese in brine
2) cheese on drying rack
3) salted cheese after 6 days of drying on rack to develop rind
4) vac bagged and ready for aging (6 months)
Note the change in color of the rind over a week. Also, you can see the shape has changed slightly due to the drying out process. I didn't press this one as long or hard as my last cheddar, so it had some moisture to give up.
It's a 3 gallon batch. It weighs 2.5#
The pics here are
1) cheese in brine
2) cheese on drying rack
3) salted cheese after 6 days of drying on rack to develop rind
4) vac bagged and ready for aging (6 months)