Red Temper Aged Cow's Cheese Recipe
Similar mild sharpness to double Gloucester.
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Ingredients
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Cheese Ingredients
Method
Cheese Making Directions
- 1
- 2
Add Cultures and Rennet
Once the milk reaches the desired temperature, sprinkle the mesophilic starter culture over the surface and let it rehydrate for 5 minutes. Stir gently to incorporate. Add the rennet and stir for another 30 seconds, then let the mixture sit undisturbed for 60 minutes until it sets.
- 3
Cut the Curd
After the curd has set, cut it into small cubes (about 1 inch) using a long knife. Let it rest for 5 minutes.
- 4
Cook the Curd
Gently heat the curds to 38°C (100°F) over about 30 minutes, stirring gently to keep them from sticking together.
- 5
Draining the Whey
Once the curds have reached the desired temperature, pour them into a cheese cloth-lined colander to drain the whey. Let it sit for about 30 minutes.
- 6
Mix in Salt and Flavorings
Transfer the drained curds to a mixing bowl. Add cheese salt, red wine vinegar, and red pepper flakes. Mix well to incorporate all ingredients evenly.
- 7
Mold the Cheese
Pack the curd mixture into a cheese mold and press down firmly. Cover with a lid and apply weight on top to help expel any remaining whey. Let it sit for 12 hours at room temperature.
- 8
Aging the Cheese
Remove the cheese from the mold and place it on a cheese mat. Allow the cheese to age in a cool, humid environment (around 10-13°C or 50-55°F) for at least 2 months before consuming.
