How to make Farmhouse Cheddar (with peppercorns)

Sterilize all metal objects for 15 minutes in boiling water.

Set up a double boiler and add 8 L of milk to the pot.

Heat the milk to 90°F (33°C).

If using homogenized milk, add calcium chloride and stir well.

Once the milk reaches the right temperature, add the starter culture and stir for about 1-1.5 minutes.

Cover and let the milk rest for 45 minutes to ripen.

Prepare pepper water by boiling 1 tablespoon of peppercorns with 0.5 cup of water for 15 minutes, then strain.

Add the strained pepper water to the milk and stir well.

Add rennet (liquid or tablet) dissolved in 0.25 cup of non-chlorinated water and stir for no more than 1 minute.

Cover and let it set for another 45 minutes.

Check for a clean break in the curd.

Cut the curd horizontally with a curd cutter, then vertically into 1 cm (0.5 inch) cubes.

Heat the curds to 100°F (38°C) over 30 minutes while stirring gently.

Let the curds rest until they sink to the bottom and the whey is yellow.

Pour the curds into a cheesecloth-lined colander and drain the whey.

Tie the cheesecloth into a bag and hang it for 1 hour to drain.

Open the bag and break the curd mass into walnut-sized pieces.

Pack the curds into a cheese mold lined with cheesecloth, ensuring even distribution of peppercorns.

Press the cheese lightly at 10 lb (4.5 kg) for 10 minutes, then turn it over and press at 20 lb (9 kg) for another 10 minutes.

For the final pressing, press at 50 lb (22 kg) for 12 hours.

Equipment Needed

Spice Level:

Dietary

Allergens