Extra Large Cheese Hoop 682 suitable for cheddar and blue vein
Dimensions: 13.2cm dia x 13cm high
Suitable for Blue Vein, Cheddar, Monterey Jack.
2 Hoops (1 to press) required for 8 litres of milk for home made Cheddar and Monterey Jack.
At The Cheesemaking Workshop we supply cheese hoops for all your home cheese making needs, cheese hoops for cheddar, blue cheese,Brie, camembert, fetta, ricotta and more. The Cheesemaking Workshop also stocks home cheese making cultures, vegetarian rennet, cheese cloth, everything a home cheese maker requires.
Cheddar cheese originated in the English village of Cheddar, in Somerset. Cheddar is the most widely purchased and eaten cheese in the world. It is a firm, cow’s milk cheese that ranges in flavour from mild to sharp and in colour from white to various shades of yellow and orange. Orange cheddars are coloured with annatto, a natural dye.
Canadian cheddars are smoother, creamier, and are known for their balance of flavour and sharpness. Cheddars vary in flavour depending on the length of aging and their origin. As cheddar slowly ages, it loses moisture and its texture becomes drier and more crumbly. Sharpness becomes noticeable at 12 months and will increase with age.
The best English Cheddar is matured for a minimum of nine months. The texture of English Cheddar should be smooth and firm, not crumbly or rubbery.
A Cheddar cheese will variey form country to country, region to region and cheesemaker to cheesemaker. Australia and New Zealand produce some of the most amazing cheddar cheese.