[Cheese] Golden Oldie

[Peter Næslund Møller]

How did you store this cheese?... Vacuum bag or ?..
Funny things happen when cheese gets this old..
Protein salts start crystallizing and make the texture "sandy"..
Some of the eyes ( not in Cheddar, obviously ) will fill up with fluid ( protein digestion lefterovers ) and some types of cheese ( Edam ) also release loads of NH3 while getting older )

/peter
----- Original Message ----- 
From: "Jack Schmidling" <jack at schmidling.com>
To: <cheese at hbd.org>
Sent: Friday, April 27, 2007 5:39 PM
Subject: [Cheese] Golden Oldie


> We just cut into the oldest cheese we ever made.  They usually never get 
> beyond the year mark but since our (neighbor's) Jersey died, we have 
> been pushing the last few to the back of the "cave" to let them really 
> age.  It is a Cheddar marked #130 Oct 29 2004
> 
> The #130 means it was the 130th batch of cheese made since starting out 
> in 1999.
> 
> It is with humility that I won't say it is the best Cheddar I have ever 
> tasted but I really want to.  It has some mold in it that is interesting 
> in that most of it just adds a blue mold touch but there is some other 
> mold in spots that is down right yucky.
> 
> The texture is a bit more grainy than a younger cheese but that just 
> adds to the character.
> 
> This was made from unpasteurized Jersey milk and it is about the color 
> of artificially colored butter.  The yellow is a hallmark of Jersey 
> milk.  And the reason almost all cheese and butter is colored 
> artificially today.  Holsteins produce more so the masses are fooled 
> with artificial color into thinking it came from quality cows.
> 
> There are still two more of these in there so we will wait another year 
> and see what happens.
> 
> js
> 
> 
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