How to Make Wensleydale with Cranberries

Wensleydale cheese

🥗Healthier: low-fat cheese

💰Cheaper: cheddar cheese

Low-fat cheese reduces calories while cheddar provides a similar texture.

dried cranberries

🥗Healthier: fresh cranberries

💰Cheaper: raisins

Fresh cranberries are lower in sugar, while raisins are often less expensive.

Heat 10 liters of whole cow's milk to 30°C (86°F).

Stir in 1/8 teaspoon of aromatic mesophilic culture and let it rehydrate for 4-5 minutes.

Stir the culture into the milk for about 1 minute.

Allow the milk to ripen for 45 minutes at 30°C (86°F).

Add 1/2 teaspoon of calcium chloride solution and stir for about a minute.

Add 1/2 teaspoon of liquid rennet and stir for no more than 1 minute.

Cover and let the milk set for 45 minutes at 30°C (86°F).

Check for a clean break and cut the curds into 1.25 cm (1/2 inch) cubes.

Allow the curds to heal for 5 minutes at 30°C (86°F).

Slowly raise the temperature to 32°C (90°F) over 2 hours, stirring gently.

After 2 hours, allow the curds to settle for 5 minutes.

Pour the curds through a cheesecloth-lined colander and let drain for 15 minutes.

Break the curds into thumbnail-sized pieces every 15 minutes for 2 hours.

After 2 hours, transfer the curds into a large stainless steel bowl and sprinkle with 1.5 tablespoons of salt.

Cooking Techniques

Equipment Needed

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Dietary

Allergens