Farmhouse Cheddar

It has been over a week now since we started experimenting with making our own homemade farmstead cheeses with fresh goat milk. We have made several soft cheeses, including ricotta, easy vinegar cheese, and two balls of Ikarian goat cheese, which is much like a mild mozarella.

Here is our first attempt at making a hard aged cheese, and while it's not near being done yet, I wanted to show you the first stage of our Farmhouse White Cheddar. This nicely formed wheel is drying now and awaiting waxing, after which we will store it in a cool cellar, turning it daily. It will age at least 2 months but preferably closer to 6 months as it improves with age and will develop a nice rich cheddar flavor.

Here's the recipe - Farmhouse Cheddar

2 gallons milk
1 teaspoon Mesophillic culture
1/2 tablet rennet dissolved in a quarter cup of water
1 Tablespoon cheese salt (or kosher salt, or non-iodized salt)

- Heat milk slowly to 90 degrees Farenheit. (Only 85 degrees for goat milk)
- Add Mesophillic starter culture and mix well.
- Add the dissolved rennet and stir gently down and throughout the pot.
- Cover container and leave untouched for 1 hour while the curd forms.
- Cut the curd into roughly 1/4" cubes.
- Slowly over 30 minutes, bring the temperature up to 100 degrees F while stirring gently.
- Cover and let curds settle 10 minutes, then pour into a colander lined with cheesecloth or a sterilized handkerchief. Tie with string to form a ball and let it hang to drain for 1 hour.
- Empty the drained curds into a bowl and break up into 1 inch pieces, then mix in the salt.
- Pack curds firmly into a cheesecloth lined cheese mold, then apply 10 pounds of pressure for 20 minutes.
- Turn the cheese over and press in cheese mold at 20 pounds pressure for 12 hours. Turn it over again and press for another 12 hours.
- Carefully remove the cheese from the mold and peel away the cloth. Air dry the cheese at room temperature for 3-5 days, turning twice daily, until the surface is dry.
- Wax the cheese with cheese wax and allow to age for at least 2 months.


I'll let you know how it tastes.... if we can wait that long!

Mmm... Cheese!
Foothill CountryGirl