Traditional cheddar

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Cheddar is a classic aged cheese and one of the best ways to learn how curd handling shapes final texture. The famous cheddaring step gives the cheese its close body and deeper flavor, which is why this recipe is especially instructive for ambitious home cheesemakers.

Serves: 16 people

Preparation time: 60 min

Ingredients

• Milk, not ultra-pasteurized – 3 gallons
• Mesophilic culture C101 – 1 packet
• Single strength liquid rennet – 3 ml
• Salt – as needed
• Calcium chloride, for pasteurized milk – 1/2 tsp

Method

1. Warm the milk, add the culture and let it ripen so the acidity begins correctly.
2. Add calcium chloride if needed, stir in the diluted rennet and leave the milk until the curd is firm.
3. Cut the curd and cook it gradually, stirring so the pieces shrink and expel whey evenly.
4. Drain the whey and let the curd knit into slabs.
5. Carry out the cheddaring step by stacking and turning the slabs so they continue acidifying and develop the characteristic texture.
6. Mill or break the slabs into smaller pieces and add salt evenly according to the curd weight.
7. Pack the salted curds into a mold and press until the cheese closes into a tight wheel.
8. Dry and age the cheddar, turning it regularly as it matures.