Cheese, please!

Say cheese!

We cut the cheese!  Several weeks ago hubby and I took our first stab at making a hard cheese.  You can read about it here.  We’ve made mozzarella pretty successfully few times so we were definitely up to the challenge of trying something a little more adventurous.  We attempted to make farmhouse cheddar from “Home Cheese Making” by Ricki Carroll.  The book says farmhouse cheddar can be “dry and flaky, but is flavorful after only 4 weeks; therefore, it’s a satisfying experience for your first hard cheese.” And, I have  to say that I agree.  Our farmhouse cheddar came out great.  Pretty close to what we expected based on the description.  It’s definitely a mild cheddar-like cheese but a little dryer.  It’s great with crackers and on salads. We’re also hoping to add a few chunks to a casserole later this week. All in all, we’re feeling pretty good about our first go at a hard cheese.  The only thing left to do is decide what kind of cheese to make next.  Any suggestions?

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