The Cheese Wizard
Mickey the Wizard
Introduction to Cheesemaking
Mesophilic Starter Culture
Thermophilic Starter Culture
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Two Quick and Easy Recipes
Soft Cheese Recipes
Hard Cheese Recipes
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Cheddar Cheese Recipe..
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   One of the most widely enjoyed cheeses, cheddar is a personal favorite of the Cheese Wizard's wife. Traditionally this cheese was shaped into large drums and aged with a loose cloth covering it rather then a wax. This recipe is a slight variation of traditional cheddar recipes.  The difference is it includes a stirring step instead of a traditional cheddaring step that involves cutting the curds into strips and draining them.  The results are almost identical but it saves the cheesemaker a couple of hours of time.  As with many hard cheeses, this cheese must be aged at least 3 months and 9 months or more will produce a superior quality cheese as it will get sharper with age.  One final note: don't expect this cheese to be bright orange, the color seen in grocery stores is usually artificial. 

INGREDIENTS 

1 Gallon Fresh Milk 
1 oz. Mesophilic Starter Culture 
1/4 tab Rennet 
1 Tablespoon Salt
 

  1. Using a double boiler, warm the milk to 90 F (32.25 C).

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  2. Add 1 oz of mesophilic starter culture and mix thoroughly with a whisk, the culture must be uniform throughout the milk.
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  3. Allow the milk to ripen for one hour.

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  4. Dissolve 1/4 tab rennet into 3-4 tablespoons COOL water.  Hot water will DESTROY the rennet enzymes. 

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  5. Slowly pour the rennet into the milk stirring constantly with a whisk. 

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  6. Stir for at least 5 minutes. 

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  7. Allow the milk to set for 1-2 hours until a firm curd is set and a clean break can be obtained when the curd is cut.

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  8. With a long knife, cut the curds into 1/4 inch cubes. 

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  9. Allow the curds to sit for 15 minutes to firm up. 

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  10. Slowly raise the temperature of the milk to 102 F (39 C).  It should take as long as 45 minutes to reach this temperature. During this time, gently stir the curds every few minutes so they don't mat together. 

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  11. Cook the curds at 102 F (39 C) for another 45 minutes. During this time, gently stir the curds every few minutes so they don't mat together. 

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  12. Drain the whey by pouring through a cheesecloth lined colander. Do this quickly and do not allow the curds to mat.  
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  13. Place the curds back into the double boiler at 102 F (39 C).  Stir the curds to separate any particles that have matted.  Add the tablespoon of salt and mix thoroughly. 
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  14. Cook the curds at 102 F (39 C) for one hour, stirring every few minutes.
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  15. Carefully place the curds into your cheesecloth lined mold. 

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  16. Press the cheese at about 20 lbs. (9 kg) for 45 minutes.   

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  17. Remove the cheese from the press and flip it. 

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  18. Press the cheese at about 40 lbs. (18 kg) for 3 hours. 

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  19. Remove the cheese from the press and flip it. 

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  20. Press the cheese at about 50 lbs. (22.75 kg) for 24 hours.

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  21. Remove the cheese from the press.  Place the cheese on a cheese board and dry at room temperature for 3-5 days, until the cheese is dry to the touch.

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  22. Wax the cheese and age it in your refrigerator for 3-24 months.  The longer the cheese is aged the sharper the flavor it will develop. Be sure to flip the cheese every few days. 

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Since January 01, 1999
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