Farmhouse Cheddar Cheese at Deep South Texas

Put 3 gallons of whole milk in a large pot and heat it to 90°F using a double boiler.

Sprinkle 1 packet of mesophilic culture on top of the milk and let it rehydrate for 5 minutes before stirring it in.

Let the mixture sit for 45 minutes to allow the culture to acidify the milk.

Add 1/2 teaspoon of annatto mixed in 1/4 cup of water, 3/4 teaspoon of calcium chloride mixed in 1/4 cup of water, and 3/4 teaspoon of rennet mixed in 1/4 cup of water to the milk, stirring for 1 minute before letting it set for 45 minutes.

Cut the curd into half-inch cubes and let them rest for 5 minutes.

Heat the curds slowly from 90°F to 100°F over 45 minutes while stirring gently to release whey and prevent large curds from forming.

Let the curds set for a few minutes, then drain off about a pint of whey and continue stirring to prevent matting for the next hour, draining whey every 15 minutes.

Drain the curds using a cheesecloth-lined colander over a double boiler and let them drain for 30 minutes while keeping warm with a lid.

Break the curds into thumb-sized pieces, add 3 tablespoons of non-iodized salt, and mix well.

Transfer the curds into a cheese mold, fold over the cheesecloth, and press with 15 pounds of weight for 30 minutes.

Remove the cheese from the press, flip it, and return it to the mold, pressing with 25 pounds for 1 hour.

Flip the cheese again and press with 50 pounds for 1 hour.

Finally, press the cheese overnight with 140 pounds of weight.

After pressing overnight, remove the cheese and let it air dry for 2-3 days before placing it in a cheese cave at 12-13°C (54°F) for aging.

Cooking Techniques

Equipment Needed

Allergens