A funny thing happened to my cheese

Recipes and techniques for hard cheese.

A funny thing happened to my cheese

Postby wallie » Tue Apr 29, 2008 10:56 am

I used Franco's lancashire recipe to make a small batch of cheese and I am a little puzzled about how it came out.
I made it then left it a month before trying, it looks and tastes o/k but if I use it in cooking ie grated on top of a dish it does not melt.
It softens but keeps its shape, would this be because I pressed it either too much or to long?
Even slicing in a toasted cheese sandwich it keeps the slice shape.

Just curious
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Postby saucisson » Tue Apr 29, 2008 11:58 am

Sounds about right for a crumbly cheese. Cheshire also seems to hold its texture in the way you describe, when heated.

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Postby BlueCheese » Wed Apr 30, 2008 3:23 am

Reason it does not melt is because the proper PH was not achieved, common problem with home cheese makers.
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