Red Rock Recipe

Cheese Making Instructions

1. 1

   Prepare the Milk

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

2. 2

   Add Cultures

   Once the milk has reached the desired temperature, sprinkle the blue cheese culture over the surface of the milk. Allow it to rehydrate for 1-2 minutes before stirring it in gently.

3. 3

   Add Rennet

   Dilute the rennet in a small amount of cool, non-chlorinated water. Add it to the milk, stirring gently for about 30 seconds, then stop stirring and allow the milk to sit undisturbed for 30-45 minutes, or until it sets into a soft gel.

4. 4

   Cut the Curd

   Once the curd has formed, cut it into small cubes (about 1-inch) using a long knife. Let it sit for 5-10 minutes to firm up.

5. 5

   Cook the Curd

   Heat the curds slowly to 38°C (100°F), stirring gently to prevent clumping. Maintain this temperature for 30 minutes, stirring occasionally.

6. 6

   Drain the Curd

   Pour the curds into a colander lined with cheesecloth. Allow the whey to drain off for about 5 minutes.

7. 7

   Mix with Cheddar

   Transfer the drained curds back into the pot. Add the creamy cheddar cheese and mix thoroughly. Sprinkle with salt and mix again.

8. 8

   Mold the Cheese

   Pack the mixture into a cheese mold, pressing down firmly to remove any air pockets. Cover with cheesecloth and place a weight on top to help the cheese form.

9. 9

   Aging

   Let the cheese sit at room temperature for 24 hours. After that, place it in a cool, dark place to age for at least 4 weeks, flipping it once a week to ensure even aging.