Cheddar Cheese

Method

1. Heat milk to 31°C.
2. Add Mesophilic culture and allow it to ripen for 40 minutes.
3. Add Calcium Chloride to the milk.
4. Add Rennet and wait for 40 minutes.
5. Check for a clean break in the curd.
6. Cut the curd into 1.25cm cubes.
7. Allow the curds to heal for 5 minutes.
8. Increase the temperature gradually to 39°C over 45 minutes while stirring gently.
9. Let the curds settle for 40 minutes.
10. Drain the curds in cheesecloth.
11. Place the curds in a pot and cut them in half.
12. Let the curds rest for 10 minutes.
13. Turn each curd half and let them rest for another 10 minutes while maintaining a temperature of 39°C.
14. Repeat the turning process for each curd half, allowing them to rest for 10 minutes each time.
15. After the final turn, let the curds rest for 15 minutes.
16. Drain the curd slabs and cut them into 1.25cm cubes.
17. Break the curds into halves.
18. Mix in the salt in three steps over a span of 15 minutes.
19. Add the curds to a cheese mold.
20. Press the curds at 11kg of weight for 1 hour.
21. Increase the weight to 22kg and continue pressing for 12 hours.
22. Air dry the cheese for 2-3 days.
23. Place the cheese in a cheese cave for 1 month, or alternatively, vacuum seal it immediately after drying.