{"id":170,"date":"2008-11-06T20:06:51","date_gmt":"2008-11-07T03:06:51","guid":{"rendered":"http:\/\/www.fucheese.com\/blog\/?p=170"},"modified":"2008-11-07T13:09:45","modified_gmt":"2008-11-07T20:09:45","slug":"project-5-farmhouse-cheddar-the-reckoning","status":"publish","type":"post","link":"http:\/\/www.fucheese.com\/blog\/2008\/11\/project-5-farmhouse-cheddar-the-reckoning\/","title":{"rendered":"Project 5: Farmhouse Cheddar, The Reckoning"},"content":{"rendered":"

So, I was going to come here and post “Cheese Fail” but I don’t think I necessarily need to do that. It’s not so much a FAIL as a sort of unexpected, somewhat of a downer outcome.<\/p>\n

What happened is this: we have waited about thirty days for the cheese to age. Our plan was to cut into it this week. I noticed earlier this week that I could see mold under the wax. Oh noes!!! Investigation commenced this evening.<\/p>\n

\"Farmhouse<\/a><\/p>\n

It doesn’t look too bad though not quite the texture I was expecting. It’s very light colored and has not much of a scent. Luckily there does not appear any mold running through the cheese. It’s firm but not hard. However, when you peel back the wax….<\/p>\n

\"Um.<\/a><\/p>\n

Bleh. Not good. Along the sides there is light veins of mold and on the top and bottom in all the little hollows there is some serious moldage. I cut off the moldy bits and my husband and I both tasted it. It’s slightly tangy and a little crumbly. I can’t say that it is anything like cheddar. It’s not bad, necessarily, but I wouldn’t call it exceptionally good. I think this weekend I’ll carve away some more mold and let some unmoldy bits come up to room temp and taste it that way.<\/p>\n

I really don’t know what went wrong. Obviously, it was too damp when I waxed it. Before waxing, I had needed to wipe off a touch of mold and perhaps I didn’t get all the spores. I’m going to do some reading up on this but may attempt the farmhouse cheddar again as soon as this weekend. We’ll see. This is certainly a learning process and I’ve gained so much appreciation for cheesemakers.<\/p>\n","protected":false},"excerpt":{"rendered":"

So, I was going to come here and post “Cheese Fail” but I don’t think I necessarily need to do that. It’s not so much a FAIL as a sort of unexpected, somewhat of a downer outcome. What happened is this: we have waited about thirty days for the cheese to age. Our plan was […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,1,7,3,14],"tags":[38],"class_list":["post-170","post","type-post","status-publish","format-standard","hentry","category-amanda","category-cheese","category-cow","category-making","category-tastingnotes","tag-farmhousecheddar"],"_links":{"self":[{"href":"http:\/\/www.fucheese.com\/blog\/wp-json\/wp\/v2\/posts\/170","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.fucheese.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.fucheese.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.fucheese.com\/blog\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/www.fucheese.com\/blog\/wp-json\/wp\/v2\/comments?post=170"}],"version-history":[{"count":5,"href":"http:\/\/www.fucheese.com\/blog\/wp-json\/wp\/v2\/posts\/170\/revisions"}],"predecessor-version":[{"id":173,"href":"http:\/\/www.fucheese.com\/blog\/wp-json\/wp\/v2\/posts\/170\/revisions\/173"}],"wp:attachment":[{"href":"http:\/\/www.fucheese.com\/blog\/wp-json\/wp\/v2\/media?parent=170"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.fucheese.com\/blog\/wp-json\/wp\/v2\/categories?post=170"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.fucheese.com\/blog\/wp-json\/wp\/v2\/tags?post=170"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}