Cheddar Recipe

Prepare milk and heat

Pour 4 liters of whole milk into a large stainless steel pot. Slowly heat the milk over low-medium heat to 32°C (90°F), stirring gently and frequently to prevent scorching. Maintain even temperature.

Add calcium chloride and cultures

If using pasteurized milk, dilute 1 tablespoon calcium chloride in 1/4 cup chilled non-chlorinated water and stir into the warmed milk. Sprinkle the mesophilic starter culture evenly over the surface and allow it to hydrate for 2 minutes, then gently stir it in using an up-and-down motion for about 1 minute. If using the optional thermophilic starter, add it at the same time.

If using annatto for color, dilute it in a tablespoon of warm water and stir it into the milk now to achieve desired orange hue.

Add rennet

Dilute 1 1/4 teaspoons liquid rennet in 1/2 cup chilled non-chlorinated water. Stir 1/4 cup of the milk into the diluted rennet to temper, then pour the rennet mixture into the milk while stirring gently for 30 seconds to distribute. Stop stirring and let the milk sit undisturbed for 45–60 minutes at 30–32°C (86–90°F) until you get a clean break (the curd separates cleanly when cut).

Cut the curd

Using a long knife or curd cutter, cut the curd into 1–1.5 cm (3/8–1/2 inch) cubes. Make parallel cuts across the pot, then rotate and make perpendicular cuts. Allow curds to rest for 5 minutes to firm slightly.

Cook the curd

Gradually raise the temperature to 38°C (100°F) over 30 minutes, increasing by about 1°C every 3–4 minutes. Stir gently and continuously to keep curds separated and prevent matting. Maintain this temperature for an additional 30 minutes while stirring occasionally to encourage syneresis (whey expulsion). Total time in this stage: ~60 minutes.

Drain whey

When curds are firm and whey is clearish, stop heating. Line a colander with butter muslin or fine cheesecloth and ladle curds into it, draining whey. Reserve whey for other uses if desired.

Cheddaring (stacking)

Transfer drained curd slabs back to a clean work surface or tray lined with cheesecloth. Cut the curd mass into slabs about 1–2 inches thick. Stack the slabs on top of each other (cheddaring) and flip every 10–15 minutes for 1.5–2 hours. During cheddaring the slabs knit and expel more whey; the texture will become elastic and the pH will drop. Monitor temperature — keep around 30–34°C (86–93°F).

Mill the curd

When the curd has reached a pliable, slightly elastic texture and a pH around 6.2 (if testing), separate the slabs and cut or mill the curd into 1–2 cm pieces (curd 'mills').

Salt the curd

Evenly sprinkle 2 tablespoons non-iodized salt over the milled curd. Gently toss the curds by hand (wearing food-safe gloves) to distribute the salt thoroughly and to help expel remaining whey. Taste a small piece to check salinity; adjust by adding up to 1 tablespoon more if needed, mixing well.

Pack into mold

Line a cheese mold with a small square of cheesecloth. Spoon the salted curd into the mold in handfuls, pressing down gently after each addition to eliminate large air pockets. Once full, fold the cloth over the top.

Press the cheese

Place the mold in a cheese press. Apply light pressure (~10 kg / 22 lb) for 15 minutes to consolidate. Remove, unwrap, flip the cheese, re-dress in cheesecloth and press at medium pressure (~20–30 kg / 44–66 lb) for 12 hours. After 12 hours, remove, flip, and press at higher pressure (~40–50 kg / 88–110 lb) for another 12 hours. Total pressing time ~24–26 hours. The cheese should be firm and cohesive.

Dry and salt (optional surface brine)

Remove the cheese from the press and cloth. Dry the surface at room temperature (cool, clean area) on a rack for 1–2 days, turning periodically so it dries evenly. Optional: rub a light brine (1 tsp salt dissolved in 1/4 cup water) on the surface to promote rind formation.

Wax or vacuum-seal

Once the surface is dry to the touch and tack-free (1–3 days), either coat the wheel with food-grade cheese wax or vacuum seal it. Waxing will prevent excessive moisture loss and protect during aging.

Age the cheddar

Place the waxed or sealed cheese in an aging fridge at 10–13°C (50–55°F) with 80–85% relative humidity. Age for at least 2 months for mild cheddar, 6 months for medium, and 12+ months for sharp/extra-sharp. Flip the cheese once a week during the first month, then every 2 weeks thereafter. Taste periodically; longer aging increases sharpness and complexity.

If annatto was used, its color will be more pronounced after pressing and aging. If using paprika instead, stir it into the curd at the milling stage for even distribution.

If you choose not to wax, ensure the aging environment is hygienic and humid; natural rind will form and should be monitored for unwanted molds (remove surface molds with a saltwater wipe).