I go through phases. Many moons ago, I went through a "let's make my own cheese" phase. I successfully made microwave mozzarella and ricotta a few times and went straight to making Farmhouse Cheddar (Part 1 , Part 2 & The Final Chapter) and Parmesan Cheese.
A couple of my eagle eye readers emailed me and asked, "What about the Parmesan Cheese? How did it turn out?"
Well, dear readers, I neglected my little disc of cheese. I took it out of the wine cooler, sniffed it, and yes, it did smell like Parmesan cheese.
Gave it a brisk scrub of salted water and held a knife to its heart. I poised the hammer to the end of the knife and got ready to "crack the Parm..."
One small chunk flew ... I don't know where it landed. Then I saw a small hairline crack.
The crack grew larger.
My heart is beginning to pound.
It split in two!
I take a peek and this is what I find ...
A solid rind. I checked the humidity of my wine cooler. It was 57% and needed to be around 80-85%.
I guess it dried out....
This cheese is not good for grating and sprinkling on top of my favorite foods. Instead, it's only good for throwing into a soup or two.
I take a look at my Farmhouse Cheddar, which I made and sampled two years ago. I waxed the cut end and let it sit in my wine cooler to age into a sharp white cheddar.
I cut into it and this is what I find ~ I take a *sniff *
Oh, my! It IS SHARP!
I peel off the wax and break off a small piece. My mouth involuntarily puckered ~ it's plenty sharp, I tell ya!
I use my microplane grater and grate the entire wheel of cheese and ready it for the freezer.
I have some white cheddar recipes that I know will be great with this cheese. I will definitely make this cheese again.
After I get through this next phase .... which I think might be crackers ....
White Cheddar Mac N Cheese
White Cheddar Smashed Potatoes
White Cheddar Cheese Ball