What You Will Need

This recipe makes one cheddar cheese weighing approximately 900 g.

Most of the components are supplied as part of the Epicurean Premium Cheese Kit.

• 7½ litres of full-cream milk
• 2 ml calcium chloride dissolved in ¼ cup of cool water
• ½ teaspoon MA11 Mesophilic Culture
• 2 ml rennet dissolved in ¼ cup of cooled, boiled water
• 2 teaspoons cheese salt
• Cheesecloth or butter muslin
• Cheese wax
• Waxing brush
• Cheese press
• 3–5 drops annatto; optional, for a deeper yellow cheese colour

Method

Clean and Sterilise

Thoroughly clean and sterilise everything that will be used during the cheese-making process.

Prepare the Starter

The day before making the cheese, prepare an MA11 Mesophilic Culture starter using the method described in the Cheese-Making Basics guide.

Prepare the Milk

Heat the milk to 30°C.

Add the calcium chloride solution, followed by the prepared starter.

Cover and allow the milk to ripen for 45 minutes.

Add the Annatto

Dilute the annatto in 20 ml of cooled, boiled water.

Add it to the ripened milk and gently stir until the colour is evenly distributed.

Annatto is optional and is used to produce a deeper yellow cheese colour.

Add the Rennet

Gently stir the diluted rennet into the milk using an up-and-down motion for at least one minute.

Cover and allow the milk to set for 45 minutes.

Test for a Clean Break

Slide a knife into the curd at an angle and lift a small amount on the side of the blade.

If the curd breaks cleanly around the knife and whey flows into the crack, you have achieved a clean break.

Cut the Curd

Cut the curds into approximately 6 mm cubes using the method described in the Cheese-Making Basics guide.

Allow the curds to stand undisturbed for five minutes.

Cook the Curds

Gradually heat the curds to 38°C, increasing the temperature by no more than 2°C every five minutes.

This process should take approximately 30 minutes.

Stir gently during heating to prevent the curds from matting together.

Once the curds reach 38°C, maintain this temperature for 30 minutes, stirring occasionally.

Drain the Whey

Pour the curds and whey into a colander.

Place the colander containing the curds back into the pot, cover and allow the curds to rest for 15 minutes.

Cheddar the Curds

Remove the colander from the pot and transfer the curd mass onto a cutting board.

Cut the curd mass into approximately 75 mm slices.

Return the slices to the pot, cover and maintain them at 38°C for two hours.

Turn the slices every 15 minutes during this period.

Mill the Curds

Break the curd slices into approximately 13 mm cubes.

Return the cubes to the pot and maintain them at 38°C for 30 minutes.

Gently stir the curds every 10 minutes.

Salt the Curds

Add the cheese salt and gently stir until it is evenly distributed.

Fill the Cheese Basket

Line the cheese basket with cheesecloth or butter muslin.

Transfer the curds into the lined basket and press with 5 kg of weight for 15 minutes.

Redress and Press the Cheese

Remove the cheese from the basket and carefully peel away the cheesecloth.

Turn the cheese over, rewrap it in the cheesecloth and return it to the basket.

Press the cheese with 20 kg of weight for 12 hours.

Remove, turn and redress the cheese again, then press with 25 kg of weight for 24 hours.

Air-Dry the Cheese

Remove the cheese from the basket and carefully peel away the cheesecloth.

Air-dry the cheese at room temperature for two to five days, or until the surface feels completely dry to the touch.

Turn the cheese regularly to encourage even drying.

Wax the Cheese

Melt the cheese wax and use the waxing brush to coat the entire surface of the cheese thoroughly.

Ensure there are no exposed areas or gaps in the wax coating.

Age the Cheese

Age the waxed cheese at 10–12°C for three to 12 months.

The cheddar will develop a stronger and sharper flavour as it ages.