Sunday Homestead Update – First Taste of Aged Cheese

Chickens

The chicks are all doing well and growing so fast.  Adorable!

Sheep

I got Fergus’ fleece skirted and in the mill to be made into yarn by Mtn Man.  Looking forward to this yarn!

Maggie surprised us.  She is one of the younger ewes, the only one that hadn’t come into heat and been bred this year.  We figured it was late enough in breeding season that she would not be mature in time and not get bred this year.  We were wrong.  She got bred and is due June 10.  We have quite the spread of due dates this year, which will make for a long birthing season.  Our first one is due the first week of April, with another two in April (3 total), and then two due in May, and one in June.  I am happy for all the pregnancies, but it is going to be quite spread out.

Maggie

Cheese

Our first ever aged cheese came out of the cheese cave this week!

Speaking of the cheese cave, I forgot to update you about that.  We got a 2-stage outlet thermostat and plugged the cheese cave refrigerator into it.  We couldn’t get the fridge to hold a temperature higher than 46 before, which is a little low for a cheese cave.  It was also only holding about a 75% humidity.  Now that it is plugged into the thermostat it is holding temp around 52-55 degrees, and the temp being higher helped the humidity come up and it is sitting around 85%.  So we are happy about that little gadget.  The fridge plugs into the thermostat, and then there is a cord that hangs down into the refrigerator.

Now, back to our cheeses.  The two colby rounds that we made came out this week.  They aged for 6 weeks.  The first one we made some mistakes during the making of the cheese and thus decided to make a second the next day and compare the difference.  Surprisingly, the differences were very minimal except that the first one had a much stronger flavor, and it also had some mold, whereas the second didn’t have any mold.

I think the first aged faster, thus the flavor difference.  I think it might have had to do with a mistake we made during waxing (and the mold would be explained by that mistake too).  While holding it over the double boiler to wax it we didn’t realize that the steam was hitting one side of the cheese, thus moisturizing that side thoroughly.  We waxed it anyway and I think that is what caused the mold and potentially made it age faster – because it was wetter.

Both cheeses had a softer inner texture than we expected.  The outer texture was solid and seemed right.  Not sure what would cause that.

Overall, we are very happy with the results and are very much looking forward to seeing how the cheddar we made turns out too.  But that still has several more weeks to age.

 

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