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
Registered Member
Posts: 578
Joined: Wed Nov 29, 2006 3:05 pm
Location: Newcastle Tyne & Wear

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.

User avatar
Site Admin
Posts: 6841
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

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.
<a href="http://www3.telus.net/public/hsource/cheesemaking/">The Cheese Hole</a>
User avatar
Registered Member
Posts: 288
Joined: Fri Nov 03, 2006 10:16 pm
Location: Canada,AB

Return to Hard Cheese Making

Who is online

Users browsing this forum: No registered users and 1 guest