Wensleydale Cranberry Recipe

Cheese Making Process

1. 1

   Prepare the Milk

   In a large pot, heat the cow’s milk over medium heat until it reaches 32°C (90°F). Stir occasionally to prevent scorching.

2. 2

   Add Cultures

   Once the milk is at temperature, remove it from the heat. Sprinkle the mesophilic cheese culture and buttermilk over the surface of the milk. Let it sit for about 5 minutes to rehydrate.

3. 3

   Add Rennet

   Dilute the rennet in a small amount of non-chlorinated water. Stir it gently into the milk for about 30 seconds. Allow the milk to sit undisturbed for 30-60 minutes, or until it has set into a firm gel.

4. 4

   Cut the Curd

   Using a long knife, cut the curd into 1-inch squares. Allow it to rest for about 5 minutes.

5. 5

   Cook the Curd

   Slowly heat the curds to 38°C (100°F) over the course of 30 minutes, stirring gently to help them firm up.

6. 6

   Drain the Curd

   Once the curds are cooked, pour them into a cheesecloth-lined colander to drain the whey. Gather the corners of the cheesecloth and press out excess whey.

7. 7

   Add Salt and Cranberries

   Transfer the curds to a mixing bowl. Add the salt and dried cranberries, mixing well to distribute.

8. 8

   Mold the Cheese

   Pack the curd mixture into a cheese mold. Press down firmly to shape the cheese and expel any remaining whey. Cover with a weight to help shape further.

9. 9

   Ripen the Cheese

   Remove the cheese from the mold and place it on a cheese mat. Allow it to ripen in a cool, humid environment for at least 2 weeks, flipping it every few days.

10. 10

    Enjoy Your Cheese

    After 2 weeks, your Wensleydale Cranberry cheese is ready to enjoy! Pair it with crackers, fruit, or use it in recipes.