How to make Cheddar Cheese (Cloth Banded)

Heat 10 litres of full cream milk in a double boiler to 31 degrees Celsius (88 Fahrenheit).

Sprinkle 1/8 teaspoon of Mesophilic culture over the milk and let it rehydrate for a few minutes before stirring gently.

Cover the pot and allow the milk to acidify for 40 minutes.

After 40 minutes, add 12 drops of Annatto, 0.5 teaspoon of calcium chloride, and 0.5 teaspoon of liquid rennet while stirring gently for no more than one minute.

Cover the pot and let it sit for 40 minutes to check for a clean break.

If the break is not clean, wait an additional 10 minutes before checking again.

Cut the curd into 1.25 centimeter (1/2 inch) cubes using a curd cutter and knife.

Let the curds heal for 5 minutes.

Slowly increase the temperature to 39 degrees Celsius (102 Fahrenheit) over 40 minutes while stirring gently.

After 40 minutes, check the curd size; they should be about the size of baked beans.

Allow the curds to settle for 40 minutes before draining off the whey.

Gently drain the whey and keep the curds warm in the pot.

Cut the curd mass in half and flip each half over, letting it rest for 10 minutes.

Transfer the curds back to the double boiler to maintain the temperature of 39 degrees Celsius for 10 minutes, flipping the slabs over halfway through.

After 10 minutes, flip the slabs again and cover for another 10 minutes.

For the final cheddaring turn, flip the slabs one last time for 15 minutes, totaling 45 minutes of cheddaring time.

Drain the whey from the pot and transfer the curds into a cheesecloth-lined colander.

Cut the curds into small fingers of about 1.25 centimeters (1/2 inch) and then into cubes.

Mill the curds by breaking each cube in half and mixing in 1.5 tablespoons of cheese salt.

Transfer the curds into a cheesecloth-lined cheese basket (165 mm) and fold the cloth over the top.

Press the cheese with 11 kilos (24 lbs) of weight for 1 hour, then turn it over and press with 22 kilos (50 lbs) for 12 hours, retightening the spring every 6 hours if necessary.

Remove the cheese from the press the next morning; it should be smooth with no holes.

Air dry the cheese for 2 to 3 days, checking its color after each day.

Equipment Needed

Spice Level:

Dietary

Allergens