In order to create a "hard cheese", the cheese curds must be pressed at specific weights for specific amounts of time. I was able to build us a cheese press and have included a picture of the pressing of our first cheddar.
Monday, January 26, 2009
Two Thumbs Side Project
Two Thumbs Brewing Company has created a tasty new division. Beginning in late December 2008, TTBC opened a creamery division to produce world-class cheeses! To date we have produced two batches of mozzarella, one batch of cottage cheese (the best I've ever had), and two variations of cheddar. Both cheddars have to be aged for 2-6 months and they are currently sharing space with the doppelbock in the kegerator. Below is our latest cheddar before waxing. Those little red spots are diced chipotle peppers!
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That is awesome! I've wanted to make cheese for a year now...and I think its time I start. I looks like your cheese might actually rival Wisco's! Good work...nothing better than cheese and beer:)
ReplyDeleteHugs to both of you!
Nelli
More on cheese! Cheese! Cheese! Cheese! Cheese!
ReplyDeleteI need a low down on the final product. If good well be needin the how to info.
McCallum
I want to learn to make cheese!!!
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