Cheddar Recipe

Prepare the Milk Mixture

In a large pot, combine the whole milk, heavy cream, and unpasteurized cow's milk. Heat the mixture slowly over medium heat until it reaches 85°F (29°C). Stir occasionally to prevent scorching.

Add Culture and Rennet

Once the milk mixture reaches 85°F, sprinkle the cheddar cheese culture over the surface and let it rehydrate for 5 minutes. Stir gently to incorporate. Then, add the rennet and stir gently for 30 seconds. Let the mixture sit undisturbed for 30-60 minutes until it sets and forms a gel-like consistency.

Cut the Curd

Using a long knife, cut the curd into 1-inch cubes. Allow it to rest for 5 minutes to firm up.

Cook the Curd

Gradually heat the curds to 105°F (40°C) over 30 minutes, stirring gently to prevent clumping. Once the temperature is reached, maintain it for an additional 30 minutes while stirring.

Drain the Curd

Line a colander with cheesecloth and pour the curds into it to drain off the whey. Gather the corners of the cheesecloth and tie them together to form a pouch. Hang the pouch to drain for 6-8 hours.

Mold the Cheese

Once drained, transfer the curds to a cheese mold. Press down firmly to compact the curds and remove any remaining whey. Place a weight on top and let it sit for 12-24 hours.

Salting the Cheese

Remove the cheese from the mold and rub the salt evenly over the surface. This not only flavors the cheese but also helps in its preservation.

Aging the Cheese

Wrap the cheese in wax paper and place it in a cool, dark place. Allow it to age for at least 3 months for a sharp flavor. Turn the cheese every week.