Cutting the cheese

Made some Paneer
 
4L Milk
1tbs Calcium Chloride (works better when using processed milk)
1/2 cup lemon juice fresh
 
Heat milk till near boil, add CC, mix for a few min to make sure its well mixed, can put it in at the beginning, I just forgot, Then add lemon and stir quickly, it curdled almost instantly. Keep stirring for a while till its all separated then pour into stainer, I used cheese cloth. Then pressed for half hour and let cool and then cut.
 
I put in mason jars with some salt and topped with the whey, use the whey in other cooking, tonight rice.
 
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Our Costco just started carrying this domestic cheddar. I don't need any cheese atm so i didnt buy any. They had those evil sample people out so i tried some. I have to say this is one of the finest tasting 15month old cheddars i ever had. No overly sharp, nutty and oohhhhh that wonderful crunch!!! I liked it better than the Grafton. MSRP on this is about $22/lb and they had it for $10.99/lb which is still pricey for a domestic IMO.
 
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ShowMeDaSauce said:
Our Costco just started carrying this domestic cheddar. I don't need any cheese atm so i didnt buy any. They had those evil sample people out so i tried some. I have to say this is one of the finest tasting 15month old cheddars i ever had. No overly sharp, nutty and oohhhhh that wonderful crunch!!! I liked it better than the Grafton. MSRP on this is about $22/lb and they had it for $10.99/lb which is still pricey for a domestic IMO.
 
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Ahhhhhhh.....Beecher's. That IS good stuff. Was drinking myself down the left coast in '07 and stumbled across it while in Seattle, across from Pikes Place Market.
 
The Beechers Flagship is probably the closest ive tasted to the Kilchurn Estates Krystal Pure cave aged. I was so surprised i had to look it over and make sure it was not cave aged. Its easily right up there with the KerryGold Reserve 2yr. I actually liked it better but i would need a side by side to know for sure.
 
Ive tried both the Kirkland Brie and another they had. Im not a big fan but i thought both were fairly good.
 
Well, i tried the Black Creek. It is a good cheddar for stuff like i mentioned. Im not getting the parm notes like i get from the Cabots Alpine. Maybe a hint of Swiss. Black Creek also offers one with gruyere notes but i never tried it. The texture feels young but the flavor is closer to having some age. I could see this one melted on a burger or a grilled sammy. Its mellow enough to play well with many things and just sharp enough to know its a cheddar.
 
In general i dont find many from Wisconsin that impress me like cheddars made in the North East or the UK. However its certainly worth the price i paid and quite good for a young cheddar.
 
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