Extra Sharp Homemade Cheddar Cheese Aged 4 Years

[@madonnabediary]

That looks absolutely delicious ❤❤

[@charlireed9555]

I am so thankful to have watched your videos. You are a true blessing! Huge hugs from Southwest Florida - Fort Myers and Lehigh Acres - GOD BLESS

[@alethabell3896]

Thank you. I did not know that tyrosine crystals releases dopamine. Wow! It really is a pleasurable experience. Cool!

[@Artiefrog]

I’ve missed you making cheese. Your the first cheese maker I watched on KZbin. How on earth could you wait 4 years lol.

[@DeepSouthTexas]

It was a long wait. 🤠

[@drock276]

Looks so good...Enjoy it!

[@DeepSouthTexas]

Thank you, I will! 🤠

[@fincarosa6767]

Nice, Larry!! Its hard not to eat the cheese for that long!! Congrats! Looks delicious!

[@DeepSouthTexas]

You got that right! 🤠

[@mikecathy3875]

So happy I found you !

[@DeepSouthTexas]

Me too! 🤠

[@skip081961]

You are making my mouth water. I'm new to your channel so I thought this was going to be a tutorial. Did you do a tutorial 4 years ago? I would like to see that video.

[@DeepSouthTexas]

The video below is not this cheese, but was made around the same time. 🤠 kzbin.info/www/bejne/iJXToq2uhNyGj68

[@skip081961]

Thanks dude!

[@mamabearspath]

In Chile if the cheese looked like that or even whiter on the outside I knew it would melt in my mouth! How yummy!

[@shortythepresident3913]

3:49 The reason you had calcium escape your rennet is because you should have used calcium chloride while making the cheese. Then the rennet would have gotten to curd all of the calcium of the cheese. You let it escape because it was store bought milk.

[@ronalddevine9587]

Where did you keep it during the aging process? Here in New England, there's a dairy in Vermont, Cabot Creamery who sells through Costco a 3 year aged cheddar. Delicious. How did you get the orange color? I always enjoy your videos Larry. Stay cool, and well.

[@DeepSouthTexas]

I keep it in my cheese cave. Check this video out: kzbin.info/www/bejne/f2e3mKStosiIabc The color comes from annatto, a natural food color used in cheese. 🤠

[@KofCFrank06511]

Great video..Not sure if I can wait that long though😁

[@DeepSouthTexas]

Yes, this is the longest I have been able to wait. 🤠

[@Slash687]

Looking good man! Got anything else aged that long? I'll buy it off ya!!!!!

[@DeepSouthTexas]

This was the only one I waited that long for. Sadly, it is almost gone. 🤠

[@Slash687]

​@@DeepSouthTexaslooks great! I've been thinking about making cheese for a while but I think I'm actually gonna do it. Youve inspired me

[@katielin2379]

Now that looks delicious. Raw milk cheese is the best.

[@cookingwithsohail]

Very good

[@kpheathen9370]

Great video

[@DeepSouthTexas]

Glad you enjoyed it! 🤠

[@XaViEr3520]

Wow!!!

[@luzcastillo6028]

So the sharpness comes from aging?

[@DeepSouthTexas]

Yes. 🤠

[@digiSal]

Why is it called Sharp?

[@DeepSouthTexas]

Sharp cheese is cheese that has developed a full, mature and concentrated flavor. Sharp Cheese has a distinct bite and a stronger, more complex flavor than milder cheeses. There is some umami thing going on as well. 🤠