[Sca-cooks] Cheddarvision

[Kathleen Madsen]

I love it!  One of the processes they're doing as
they're recording is that they take the cheese and
periodically rub it in lard during the first few
weeks.  That's what gives it that great outer layer
that allows the ripening process to occur at the right
rate.  They are also flipping the cheese every couple
of days to keep the sides square, the curd tends to
settle to the bottom over time giving it a trapezoidal
shape and will crack the rind.  I particularly like
how they're showing using the cheese iron to test the
paste to see where the cheese is in its ripening
process.  When the texture and flavor profile are
right they'll release it, and traditional cheddars are
usually released anywhere from 3months to 3 years of
age.

Very cool!  Thanks Renata!

Interestingly enough, last month at the World Cheese
Awards in London Fiscalini's 18month Farmhouse Cheddar
just won the Wyke Farms Trophy for the World's best
extra mature cheddar in the world.  This is the first
time a non-British cheddar has ever won that award in
the 20 years that it's been given out.  It's rather
like the wine tasting that took place in France thirty
years ago when the americans walked away with the
gold.

Eibhlin

http://news.aol.com/topnews/articles/_a/aging-cheddar-becomes-internet-star/20070426094709990001?cid=2194
 
 
I got a great, sort of twisted Foodie laugh at this.
 
Renata