I generally see only reference to cheddar-types being either a) waxed or b) clothbound. What about an otherwise natural rind, and how is this typically, or ought to be, done? Brushed-mold? Washed-rind? Oiled?
I have been having good luck just using a wine brine that Alp has put on the forum.
I use it for my alpine (https://cheeseforum.org/forum/index.php/topic,11171.msg85628.html#msg85628), farmhouse cheddar's (https://cheeseforum.org/forum/index.php/topic,10407.0.html) and the Caerphilly (https://cheeseforum.org/forum/index.php/topic,10853.0.html) cheeses I have made .
the moldy rind (or al-natural) rinds kinduh freak me out, unless it's a Stilton blue (https://cheeseforum.org/forum/index.php/topic,10919.0.html) of course :o
I've got a few light brine-washed cheddar types currently going, looking orange colored like my gruyere. Just doesn't seem like its a treatment I generally read about.
have a CAERPHILLY on the go which i wash with SHERRY, PORT, MUSCAT,OLIVE OIL and VINEGAR
the wash solution is made up of equal parts of the above
sits in the cave at 11c with 90% RH,,,,looking quite evil , but smelling and tasting exquisitely ADULTS ONLY
many regards ,brian
Quote from: curd nerd on March 24, 2013, 03:12:03 AM
have a CAERPHILLY on the go which i wash with SHERRY, PORT, MUSCAT,OLIVE OIL and VINEGAR
the wash solution is made up of equal parts of the above
Interesting mix...like a
wine vinaigrette salad dressing. :o Is this from a recipe or your own invention?
I'm very curious what the final results will be. :P
-Boofer-
yes BOOFER thankyou,,,,,,,,,no,no recipe ,,will post taste and smell results ASP and a photo when it stops looking like a
mud pie
the DVD "cheese slices" volume 5 by WILL STUDD has a good long segment on CAERPHILLY
many regards ,,brian
I'm doing natural rind cheddars. I haven't cracked one yet. They seem really easy to maintain. Is that your experience?