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First Cheddar Attempt
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Everything to date has gone well with my first attempt at cheddar. The ricotta from the whey was delicious, and I've followed the directions I had to let the cheese age in the air for a few days to create a bit of a rind. It's been about 5 days now, and I notice the cheese has a bit of a sour smell to it (not as bad as sour milk, but "on its way" if you will). Is this normal, or does it mean my batch has gone bad and I made a mistake?
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- 4 years ago
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