I always seem to come back to Cheddar Curds and although I haven’t posted in a while I am still making cheese. The problem usually comes down to time, I never have enough.
So as a time saving measure, I had a friend of mine create a curd knife to try to cut the curd quicker. It had limited success as it was a little bit big to turn well in the pot.
My last batch was a 14 lbs batch. You can see it in the pictures before it I milled the curd.