Help!!

Does anyone know how to fix a Cheddar-style that was overheated in the warming stage, before the whey is drained off? It is extremely crumbly and will not hold together so I can finish cheddaring it. Taste is ok, but the whey smells scalded.

Bea Maryola Recuerdo

Not a cheese expert, but have experienced this before. Unfortunately if it’s been overheated during the warming stage, it’s pretty much irreversible, so it’s going to be grainy. You can try to add some moisture but it’s not going to help that much :( maybe you can consider repurposing it, since it can be like grainy cheese 😅

Karri Barlow

Thanks! I made "Parmesan" by salting it well and pressing at 80 pounds for 36 hours. It is curing now. We'll see what happens in 60 days!

Karri Barlow

Turned out Cheddar-style, quite crumbly and doesn't melt well.

Bea Maryola Recuerdo

Hey still looks great!!! 🧀

Bea Maryola Recuerdo

Cool idea! I hope it goes well 🧀

Karri Barlow

Thanks!