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#cheddar

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Having a 16yo #AuDHD and #ODD son is not the easiest. We've decided to forego family holidays from now on because they're - frankly - quite stressful. And, he's too young to leave on his own.

That's not fair on our 14yo daughter. So the wife and I are taking it in turns to take her away for a few days over August.

My turn tomorrow: we're heading to the Mendips and for Cheddar and Wells. Really looking forward to some quality Dad/Daughter time.

On the way driving back from Minneapolis, I stopped in Cashton, Wisconsin to get cheese. My friend Tori in Minneapolis recommended this place that she went to as a kid in Wisconsin.

Deep in Amish country, the roads were all lumpy with horse drawn plows with 8 belgian draft horses per plow, and folks walking from rural house to house. It was neat to see that part of Wisconsin- way off of any highways or any public transit.

Tori and I are cheese buddies- and Tori did not disappoint! Those curds were made fresh that morning- not even refrigerated- and they were SO squeaky! With every touch on the tooth they would squeak squeak squeak!

The fried curds were delectable! The cheese was bountiful and inexpensive (compared to NYC prices). @alifeeney and I have cheese for at least a few weeks now ;)

#GoodMorning from #Worcester where I have just woken up from a dream where I had a bunch of #Vermont cheddar in my fridge to a reality where I do not have a bunch of Vermont #cheddar in my fridge and now I am having a grumpy breakfast. How's your day starting out?

#cheese

sugarbushfarm.com/waxed-chedda

sugarbushfarm.comSugarbush Farm Waxed Cheddar Cheese BarsVermont Cheddar Cheese,Extra Sharp Cheddar,Order Cheese,Ship Cheese,Cheese Store

Today is Soup Sunday! Today's soup is Bacon Cheddar Gnocchi Soup! The original recipe didn't call for bacon, but if there's one thing I've learned while making all these soups it's that bacon makes most soups better. Very tasty! I even used an ingredient I'm not the biggest fan of, mustard powder. This soup is an 8.5 out of 10!

#food#cooking#soup

My first ever cheddar has aged 3 months and is ready for tasting! It's crumbly and melts in the mouth and it tastes like a mild Irish cheddar.

Could I have done things better? Of course, and I have a full list of the mistakes I made along the way, but I learned a lot for next time.

I've resealed both halves to age for a few more months

First press of the #curds!
They smelled sooo good! It looked & smelled like fresh ricotta.

Next, I tighten the press every 30 minutes for 2 hours & then the last one is a press for 12 hours. Tomorrow, I flip the #cheddar wheel and press for another 12 hours. After this, the #cheese wheel goes on a salted plank, flipping it every day for 2 to 3 months. #cheesemaking

A superb day out in #Somerset with Dave B earlier. First off, a 'lifer' for me in the shape of this beautiful Sabine's Gull. Then on the way back a Little Stint, Curlew Sandpiper, Ruff, Dunlin, Pochard, GW Egret on Cheddar Reservoir (I've never seen the bottom of it before). Followed by three Black Tern near Ham Wall. Fabulous...and it didn't rain.

youtu.be/0SMynQ-6Ays

I love a good #cheddar #cheese on the rind, but finding it is difficult. Supermarkets have long had a bad influence on cheeses. The local Super U often has factory-made cheddar, and in nostalgic desperation, I buy it. New supplier this month. The label says "mature cheddar" and it wasn't until I got home that I saw "6 months old". Tempted to complain. Mature cheddar is 12-18 months old. Illegal labelling?

If anyone would like to come for a holiday bringing cheddar on the rind as payment...

Finished the final pressings and applied the cloth banding on this cheddar (using vegetable shortening instead of lard, I hope that works). I was worried that this cheese failed entirely, but it seems alright. We'll see how it does over the next three months of aging!