Wrapping cheeses in lard-soaked bandages is a traditional way of aging cheeses. This method ensures that moisture isn't lost during the aging process while still allowing the cheese to breathe, and it results in a cheese with a robust, nutty flavor... Or at least that's what everyone said.
I was skeptical. Wouldn't the cheese taste like lard? Wouldn't the mold give it a weird funk?
However, it turns out that this method created the BEST cheddar cheese I've made thus far. I just bought two more bolts of cheesecloth. Bandage-wrapped cheeses, here I come!!!
RECIPE and INGREDIENTS
How to Make a Derby Cheddar: rb.gy/gcob0 (KZitem)
How to Bandage Wrap a Cheddar: rb.gy/pqa46 (KZitem)
TOOLS and EQUIPMENT
Cheesecloth: bit.ly/3evpHIM (New England Cheesemaking)
Bamboo Mats: amzn.to/3qkEQ24 (Amazon)
Wevac Vacuum Sealer Bags: amzn.to/3TRjd7a (Amazon)
Vacuum Sealer: amzn.to/3KG4N5R (Amazon)
Read my blog: jennifermurch.com/
Recipes: jennifermurch.com/recipe-index
Email me: jennifer@jennifermurch.com
CHAPTERS
00:00 Clothbound Cheddar
00:14 The Aging Process
00:45 Opening a Clothbound Cheddar
01:46 Cleaning the cheese
02:33 Cutting and Tasting
03:50 Is Bandage Wrapping Worth It?
04:02 More Cleaning
04:30 The waste
04:46 Vac-packing
05:10 Trash candles!
Disclaimer: This video may contain affiliate links, which means that if you click on one of the product links, I'll receive a small commission.
Негізгі бет Тәжірибелік нұсқаулар және стиль This Clothbound Derby Cheddar Cheese Is PHENOMENAL.
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