r/cheesemaking

Hello everyoune, a simple request..I have this pH meter, I keep it calibrated and I try to use it while making a new wheel…but the issue is that if it’s easy to track milk and whey acidity levels, how to test it while the cheese is under the press? Or after brining?

Last time I tried I left a hole, a dimole that is still there while curing and is a good spot for mould to accumulte…how can I deal with it? Any workaround or I have to keep it as is?

Hey all! Just wanted to share some pictures of this cheese I opened up yesterday. I am extremely happy with these

The procedure I used comes from u/Smooth-Skill3391 and his post about authentic wensleydale recipes collected from Andy Swinscoe, from The Courtyard Dairy. I’ll link the post both below, as for some reason I’m unable to post a link on this post.

I snuck this cheese onto a cheese board at home to see the reaction, and my family couldn’t even tell that it wasn’t from an authentic cheese shop!

The flavor itself is mild, creamy, crumbly, a little sweet, and tangy (not sharp enough to be recognized as a cheddar, but enough to feel) This Wensleydale I made tastes comparable to a cantal jeune I had a couple weeks ago at the cheese shop. The monger himself, in his opinion, said the cantal we were trying tasted identical to a Yoredale Wensleydale. Although I know it’ll never be a true Wensleydale style, this result makes me motivated to try variants. I am currently working on a wensleydale blue!

Thank you again to Smooth, and Andy. Without your guys info I couldn’t have done it.