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How to make Cheddar Cheese

What you will need to make 1 cheese of approx. 900g:

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

  • 7 ½ Litres Full Cream Milk.cheddar-finished.jpg
  • 2 ml Calcium Chloride dissolved in ¼ cup cool water
  • ½ teaspoon of MA11 Mesophilic Culture
  • 2 ml Rennet dissolved in ¼ cup cooled boiled water
  • 2 teaspoons Cheese Salt
  • Cheese Cloth or Butter Muslin
  • Cheese Wax
  • Waxing Brush
  • Cheese Press
  • 3 to 5 drops of Annatto(optional for a deeper, yellow cheese colour)


  1. Clean and sterilise everything that will be used during the cheese making process!
  2. Prepare the Starter. The day before cheese making, prepare a “MA11 Mesophilic Culture” starter as described in “Cheese Making Basics”.
  3. Preparing the Milk. Heat the milk to 30°C. Add the Calcium Chloride and then the prepared starter. Cover and let ripen for 45 minutes.
  4. Dilute the Annatto in 20mls of cooled, boiled water, add it to the ripened milk and Gently stir it through the milk until the colour is consistent.
  5. Renneting. Gently stir in the diluted Rennet with an up and down motion for at least 1 minute. Cover and allow to set for 45 minutes.
  6. Testing for a Clean Break. Test for a “clean break” by sliding your knife into the curd at an angle and lifting some on the side of the blade. If the curd breaks cleanly around the knife and whey runs into the crack that is made, you have a “clean break”.
  7. Cutting the Curd. Cut the curds (according to the method described in the “Cheese Making Basics” information sheet)into 6mm cubes. Allow to stand for 5 minutes to set.
  8. Cooking the Curds. Heat the curds to 38°C, increasing the temp no more than 2°C every 5 mins. This should take about 30 mins. Stir gently to keep the curds from matting.
  9. Once the curds are at 38°C, maintain the temperature for 30 mins, stirring occasionally.
  10. Drain the Whey. Pour the curds and whey into a colander then place the colander full of curds back in the pot and let set covered for 15 minutes.
  11. Remove the colander from the pot and place the curd mass on a cutting board. Cut into 75mm slices. Place the slices back into the pot, cover, and maintain 38°C for 2 hours, turning the slices every 15 mins.
  12. Break the slices into 13mm cubes, and then return to the pot, maintaining 38°C for 30 minutes. Stir them gently every 10 mins.
  13. Add the Salt and stir gently.
  14. Fill the Cheese Basket. Line the cheese basket with cheese cloth (or butter muslin). Place the curds into the basket and press with 5kg for 15 mins.
  15. Redress the Cheese. Remove the cheese from the basket, carefully peel away the cheese cloth, turn the cheese over, re-dress it and press with 20kg for 12 hours. Repeat the process then press with 25 kg for 24 hours.
  16. Air Dry the Cheese. Remove the cheese from the basket, peel away the cheese cloth and air dry at room temperature for 2 to 5 days until it is dry to touch.
  17. Waxing. Melt the cheese wax and coat the cheese thoroughly, using the waxing brush.
  18. Aging. Age for 3-12 months at 10-12°C. This cheese will develop a sharper flavour as it ages.