Irish Cheddar Cheese

1. 1
   prep

   Sanitize all equipment.

   1.Wash all pots, utensils, molds, and work surfaces with hot soapy water.

   2.Rinse thoroughly with very hot water to remove soap residue.

   3.Air-dry on a clean rack — avoid towel-drying to keep everything sanitary.

   TIPSterilize everything that touches the milk or curds — any stray bacteria ruins the aging process.
2. 2
   simmer · ~15 min

   Heat the milk.

   Pour 4 liters of whole milk into the large pot. Warm slowly over medium-low heat to 88°F (31°C), stirring occasionally with a skimmer to prevent scorching.

   TIPRaw milk gives the best Irish cheddar flavor, but a high-quality non-ultra-pasteurized whole milk works too.
3. 3
   mix · ~3 min

   Add the starter culture.

   Sprinkle the mesophilic starter over the surface of the warmed milk. Let it rehydrate for 2 minutes, then stir gently with an up-and-down motion for 1 minute to distribute evenly.

   TIPDon't whip or splash — gentle incorporation keeps the milk structure intact.
4. 4
   rest · ~45 min

   Ripen the milk.

   Cover the pot and maintain the temperature at 88°F (31°C) for 45 minutes. The starter culture acidifies the milk, preparing it for rennet.

   TIPWrap the pot in a towel or place it in a sink of warm water if your kitchen is cool.
5. 5
   mix · ~1 min

   Add the rennet.

   Dilute the liquid rennet in 1/4 cup of cool non-chlorinated water. Pour it into the milk and stir gently with an up-and-down motion for 30 seconds to distribute.

   TIPIf your tap water is chlorinated, use bottled spring water — chlorine deactivates rennet.
6. 6
   rest · ~40 min

   Let the curd set.

   Cover the pot and leave it completely undisturbed at 88°F (31°C) for 40 minutes. The milk transforms into a solid gelatinous curd — a clean break test confirms readiness.

   TIPInsert a clean knife into the curd at a 45° angle. If the curd splits cleanly with whey filling the cut, it's ready.
7. 7
   prep · ~5 min

   Cut the curd.

   Cut the curd into 1/2-inch (1.3 cm) cubes using a long curd knife. First make parallel cuts 1/2 inch apart from top to bottom, then rotate the pot 90° and repeat to create columns. Finally, cut horizontally at an angle to cube across the bottom.

   TIPEven cubes cook at the same rate — aim for uniform size throughout.
8. 8
   rest · ~5 min

   Rest the curds for 5 minutes.

   Let the cut curds heal for 5 minutes without stirring. This firms the cube surfaces and prevents them from shattering during cooking.

9. 9
   simmer · ~30 min

   Cook the curds slowly.

   Stir the curds gently with your hand or a skimmer while raising the temperature to 100°F (38°C) over 30 minutes. Stir continuously but softly to avoid breaking the cubes.

   TIPKeep the temperature rise slow and steady — rapid heating makes rubbery cheese.
10. 10
    simmer · ~30 min

    Hold and stir at 100°F.

    Once the curds reach 100°F (38°C), stop heating. Continue stirring for another 30 minutes to expel more whey and firm the curds into pea-sized pieces with a springy texture.

    TIPTest a handful of curds — squeeze them together. They should stick into a lump that falls apart easily when pressed.
11. 11
    rest · ~5 min

    Let the curds settle.

    Remove the pot from heat. Let the curds sink to the bottom for 5 minutes, then carefully pour or ladle off most of the whey until the curd mass is just visible.

12. 12
    prep · ~45 min

    Drain the curds.

    Line the colander with cheesecloth and transfer the curds into it. Let the whey drain freely for 15 minutes, then gather the corners of the cloth and hang it to drain for another 30 minutes.

    TIPSave the whey for ricotta, bread-making, or garden fertilizer.
13. 13
    mix · ~3 min

    Mill and salt the curds.

    Break the drained curd mat into small pieces with your clean hands. Sprinkle the salt evenly over the curds and toss gently to distribute. Taste a piece — it should taste pleasantly salty.

    TIPCheese salt has no iodine, which can inhibit good bacteria during aging.
14. 14
    assemble · ~45 min

    Press the cheese.

    Line the cheese mold with a fresh piece of cheesecloth. Pack the salted curds firmly into the mold, fold the cloth over the top, and place the follower on top. Press at 10 pounds for 15 minutes, then remove, unwrap, flip the cheese, re-wrap, and press at 20 pounds for 30 minutes.

    TIPFlip and re-press a third time at 30 pounds for 2 hours for a firm, close-textured cheddar.
15. 15
    prep · ~7200 min

    Dry the cheese wheel.

    Remove the cheese from the press, unwrap the cloth, and place it on the aging mat at room temperature (65-72°F / 18-22°C). Turn the cheese once or twice daily for 3-5 days until the surface feels dry and a thin rind begins to form.

    TIPA small fan set on low well away from the cheese speeds drying without cracking.
16. 16
    bake · ~40320 min

    Age the cheddar.

    Wax or vacuum-seal the dried cheese. Place it in a cool aging space (50-55°F / 10-13°C) with 75-85% humidity. Turn the cheese weekly. Age for a minimum of 4 weeks — longer for sharper flavor.

    TIPIrish cheddar shines after 3 months. At 6 months it becomes crumbly and deeply sharp.
17. 17
    serve

    Slice and serve.

    Cut into wedges and serve at room temperature with sliced apples, crusty bread, or chutney. The crumbly texture and nutty sharpness pair beautifully with a crisp ale.

    TIPLet the cheese sit out for 30 minutes before serving — the full flavor blooms at room temperature.

Cuisines we love