I rendered the lard from the leaf fat of a locally raised pig last winter and milked the cows for this one myself. Then made the cheese with the warm raw milk. I cloth bandaged it and aged it at 50-55F and 80-85% humidity for the last nine months. It’s delicious. I’m pretty proud of it.
by Best-Reality6718
10 Comments
Nice looks good 👍
I would definitely try it, but, I’ve had artisan cheddar aged for 13 & 20 years that didn’t look that dry/parmesan-like.
Love how you did everything except slaughter the pig!
What’s it taste like?
I didn’t realize lard was a part of clothbound cheddar production. I’m assuming it’s used on the cloth to insulate the cheese and keep the moisture in?
Wow! Such an accomplishment! 😍
Whoa
Looks delicious
Mother of god…
You ended up with a fascinating structure, almost like shattered glass.