Farmhouse Dill Cheddar – September 6th

I used the same cheddar recipe from Craftsy.com again to make cheddar.  This time I swapped Dill for the chive and used King Soopers whole Cow Milk. However I followed the same basic recipe.

• 1 packet mesophilic culture
• 1/4 tsp annatto (reduced from 1/2 tsp to lighten color)
• 1/2 tsp Calcium Chloride
• 1/2 tsp Rennet

The overall results look the same and the cheese curds had a good flavor prior  to pressing. The big change is this recipe was to continue to stir during the heating process. I only stirred just enough to keep the curds from matting. Once 102° was reached I began to stir more vigorously.

Update:  11/22/15 – Cut into the Dill Cheddar today, it has a light flavor and is a bit crumbly. It is sort of hard to cut, because it is so crumbly. I’m taking half to thanksgiving, so we will see what the family has to say.