Stolen Harvest Farmhouse Cheddar Cheese
Farmhouse Cheddar Cheese
Homemade never tasted so good
If you have always wanted to make cheese but did not know where to begin … a traditional farmhouse cheddar is the answer. It can be drier than traditional cheddar but does not need the 8-12 months of aging before it is ready for the table. It’s a cheddar style cheese but an uncomplicated, quicker version than the traditional cheddar cheese.
Ingredients
2 gallons whole milk (cow or goat)
1 packet direct-set mesophillic starter OR 4 ounces of buttermilk (we always use the latter)
1/2 tsp liquid rennet
1 tablespoon of cheese salt (or sea salt - we use sea salt so we do not have to get special ingredients)
2 lb cheese mould
Weights to press the cheese (or a cheese press)
With a farmhouse cheese, the times and temperatures can vary and little to no equipment is needed beyond your hands to break up the curds and sense the temperature. As a result, the cheeses will never turn out exactly the same as the last time you made it which can be half the fun!
If you want to be able to repeat what you have done then we advise that you take careful notes and use a thermometer for all the steps along the way. This way, should you have a particularly flavourful outcome you will be able to reproduce it with confidence!
I tend to be a lot more whimsical in nature and thus my cheesemaking is more varied and flexible. I like the surprises that whimsy can lead to. So, throw caution and calculations to the wind and enjoy the process.
Gently heat the milk to 90F.
Add the buttermilk or starter and stir thoroughly
Cover and let sit undisturbed for one hour (this can be much longer and where flexibility is alive and well in this recipe) I have left it overnight at this stage when I have not had time to proceed or began the cheesemaking process far too late in the day.
Add the diluted rennet and stir gently for one minute. Bring the milk to 90F again, cover and let sit undisturbed for another hour minimum. Or, test the milk with your finger and if it feels “blood warm” then it is at the right temperature.
Cut the curd into 1/2 inch cubes. Or break the curds up with your hands (this is the traditional farmhouse way)
Slowly heat the curds to 100F. This process should take 30-40 minutes. Stirring gently with your hand or a wooden spoon so the curds to not mat. The curds will release whey as they slowly heat up and shrink.
Cover the pot and let the curds set for 5 minutes.
Pour the curds into a cheesecloth-lined colander. Tie the ends of the cloth into a knot and hand the bag on the wooden spoon and leave it over the pot of whey to drain for at least one hour. Do not place in a cold location. The curds should stay farmhouse kitchen warm!
Squeeze the curd ball a few times during the hour or so and twist the knot tighter if need be. The whey should continue to drain. Once it no longer drains freely place the drained curds in a bowl and break them up with your fingers while mixing in the salt.
Pack the curds into a 2 pound mold lined with cheesecloth (or linen tea towel). Fold the cloth over the curds and place a ten pound weight on top for 30 mins.
Flip the cheese and uncover and recover and place the ten pound weight on top again and let it drain for 20-30 mins.
Turn the cheese again, re-dress it and press at 20 lbs for 20-30 mins.
Repeat the process but press at 50 lbs for 12 hours or overnight.
Remove the weights and the cloth and let the cheese air-dry on a wooden board. Flip it several times a day for 2-5 days (weather dependant) or until a nice dry rind has developed and the surface is quite dry.
At this stage you can wax the cheese if you are so inclined. I tend to wrap it in wax paper and then vacuum seal and place in cool location for aging. Cheese should be kept between 55-65F for aging.
Age for a minimum of 4 weeks. 3-4 months is even better.
