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Farmhouse Cheddar
Traditional English cheddar with cheddaring process.
Total Time
8h
Yield
1.2 kg
Difficulty
Advanced
Milk Volume
10 L
Ingredients
Primary Ingredients
- 10 litersWhole Milk
Cultures
- 1 tspMesophilic Starter
Coagulants
- 0.5 tspLiquid Rennet
Seasoning
- 2 tbspCheese Salt
Instructions
Heat and Culture
HeatingHeat milk to 32°C, add culture, maintain 1 hour.
Add Rennet
CoagulationAdd rennet, let set 45 minutes.
Cut
CuttingCut into 1cm cubes, rest 5 minutes.
Cook
CookingSlowly heat to 38°C over 30 minutes, stir frequently.
Cheddar
DrainingDrain whey, cut into slabs, stack and flip every 15 minutes for 1.5 hours.
Mill and Salt
SaltingMill curds, add salt, mix well.
Press
PressingPress at 20 lbs for 12 hours, flip once.
Age
AgingAir dry 2-3 days, wax, age minimum 3 months at 10-13°C.
Aging & Ripening
This cheese requires aging/ripening
Mode: Simple
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