Cheddar Cheese

1. 1
   prep · ~10 min

   Sanitize all equipment and warm the milk.

   1.Sanitize all cheese-making equipment with boiling water or a dairy sanitizer.

   2.Pour 4 liters of whole milk into a large stockpot.

   3.Heat milk slowly over medium-low heat to 88°F (31°C), stirring gently to avoid scorching.

   TIPEven pasteurized milk works beautifully if it isn't ultra-pasteurized—check the label; ultra-pasteurized won't form a proper curd.
2. 2
   mix · ~45 min

   Add cultures and let the milk ripen.

   1.Sprinkle 0.25 tsp mesophilic starter culture over the warm milk's surface.

   2.Let the powder rehydrate for 2 minutes, then stir gently with an up-and-down motion to distribute.

   3.Cover the pot and let the milk ripen for 45 minutes at 88°F (31°C).

   TIPKeep the temperature steady during ripening—if it dips below 86°F, warm it gently back to 88°F before adding rennet.
3. 3
   mix · ~45 min

   Add the rennet and set the curd.

   1.Dilute 0.25 tsp liquid rennet in 2 tbsp cool water.

   2.If using pasteurized milk, dilute 0.5 tsp calcium chloride in another 2 tbsp cool water.

   3.Pour both into the ripened milk and stir gently for 30 seconds.

   4.Stop the milk entirely—cover and let sit undisturbed for 40–45 minutes until a clean break is achieved.

   TIPTest for a clean break: dip a clean finger or thermometer into the curd at a 45° angle and lift. The curd should split cleanly around the intrusion.
4. 4
   prep · ~10 min

   Cut the curds.

   1.With a long knife or curd harper, cut the curd into 0.5-inch cubes—first vertical cuts 0.5 inches apart, then horizontal cuts where you can reach.

   2.Let the cut curds rest 5 minutes to firm up slightly.
5. 5
   simmer · ~60 min

   Cook the curds to 102°F.

   1.Place the pot back on low heat and slowly raise the temperature to 102°F (39°C) over 30 minutes.

   2.Stir continuously but gently so curds don't knit together.

   3.Hold at 102°F for an additional 30 minutes, continuing to stir occasionally.

   4.The curds should shrink and look like small, bouncy pellets when ready.

   TIPRaise the temperature gradually—no more than 2°F every 5 minutes. Rushing this step traps whey and makes the cheese tart.
6. 6
   prep · ~70 min

   Drain the whey and cheddar the curds.

   1.Line a colander with cheesecloth and pour in the curds, letting the whey drain completely.

   2.Place the drained curd mat back into the empty pot (off heat) and let it rest in a warm spot.

   3.Flip the slab of curd every 15 minutes for 1 hour total—this is cheddaring.

   4.The curd should become firmer and take on a slightly shiny, chicken-breast texture.

   TIPKeep the curds warm during cheddaring (around 98°F). If your kitchen is cold, set the pot in a sink of warm water.
7. 7
   prep · ~5 min

   Mill and salt the curds.

   1.Break the cheddared slab into small thumbnail-sized pieces.

   2.Sprinkle 1 tsp non-iodized salt evenly over the curd pieces.

   3.Toss gently but thoroughly to coat every piece—salt draws out moisture and flavors the cheese.

   TIPNon-iodized salt is critical—iodine interferes with the cheese culture and can create off-flavors during aging.
8. 8
   other · ~780 min

   Press the cheese.

   1.Line a cheese mold with cheesecloth, pack the salted curds in tightly.

   2.Fold the cloth over the top, place the follower on, and transfer to your cheese press.

   3.Press at 10 lbs for 15 minutes.

   4.Remove the cheese, unwrap, flip it, rewrap, and press at 20 lbs for 30 minutes.

   5.Unwrap, flip, rewrap, and press at 30 lbs for 1 hour.

   6.Final press: unwrap, flip, press at 40 lbs for 12 hours (or overnight).
9. 9
   rest · ~4320 min

   Air-dry the cheese.

   1.Remove the cheese from the press and peel off the cloth.

   2.Place the wheel on a cheese mat or bamboo mat in a cool, well-ventilated area.

   3.Air-dry for 2–3 days, turning daily, until the rind is dry to the touch.

   4.The surface should feel smooth and slightly leathery, with no stickiness.

   TIPProtect the drying cheese under a mesh food tent or a clean inverted colander—it keeps dust and curious fingers off without trapping humidity.
10. 10
    rest

    Age the cheddar.

    1.Once dry, wax the cheese wheel or vacuum-seal it in a food-safe bag.

    2.Place in a dedicated cheese fridge or a cool spot at 50–55°F (10–13°C).

    3.Age for at least 4 weeks for mild cheddar, 3–6 months for sharp, or 12+ months for vintage.

    4.Turn the cheese weekly during aging for even moisture distribution.

    TIPA dorm-style mini fridge paired with a temperature controller makes a perfect cheese cave—set it to 52°F and you're in business.

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