Prairie Breeze Year Cheddar Recipe

Cheddar Making Process

1. 1

   Prepare the Milk

   Heat the milk in a large pot to 85°F (29°C) and hold for 30 minutes, stirring occasionally to prevent scorching.

2. 2

   Add Culture and Rennet

   Sprinkle the mesophilic starter culture over the surface of the milk and let it rehydrate for 2 minutes, then stir gently. Add rennet and stir for about 30 seconds. Allow the milk to sit undisturbed for 30-45 minutes until it forms a gel-like curd.

3. 3

   Cut the Curd

   Cut the curd into small cubes (about 1/2 inch) and let it rest for 5-10 minutes. Then gently stir the curds while heating to 100°F (38°C) over 30 minutes.

4. 4

   Drain the Curds

   Once the curds reach the desired firmness, pour them into a colander lined with cheesecloth to drain the whey. Gather the cheesecloth and hang to drain further.

5. 5

   Add Salt and Form

   Once drained, transfer the curds to a bowl, add salt and mix well. Pack the curds into a cheese mold and press with heavy weights for several hours.

6. 6

   Aging

   Remove from the mold and place the cheese on a wooden board or drying rack. Allow it to air dry for 1-2 days, then wrap in cheese paper or wax and age in a cool, humid environment for at least 3-6 months to develop flavors.