This page to become devoted to the projects that become cheddar.
I often say making cheese is easy, but making good cheese is hard. I have confirmed many times over the last 6 years that great cheese is hard to come by when made at home. Cheddar is the one cheese I can make great over and over. I will try to share my success for cheddar so you can make it too.
The Cheddar recipe I use is based on the stirred-curd by
April 26, 2020 – Cheddar has been my go to cheese for so many years. I have made it nearly 50 times but am still amazed that there are times it turns out differently. This last week was one of those times, the curd was squeaky, but just a little and had a soft mouth feel. The curd was even a bit fragile even though I had been pressing and flipping for most of 2 hours. It still had a good taste and the wheels I pressed turned out great. The nagging question about why is still here after so many makes.
October 2, 2016 – Cheddar has become an old friend. The recipe that I use takes 8 hrs and I know that. There is no way to speed up the process. It has predictable PH markers that are easy to follow(or wait for). During the last 5 times I have made cheddar it has come out great. Sunday threatened to break that. I was making cheese after the Bronco game which should have been my first clue not to do it. The make proceeded as normal till I got to the point where you stir and wait for the PH to drop. It just wasn’t going down. It is supposed to fall to 6.1 or 6.2 and it won’t get below 6.45. The curds were even drying out a bit so I gave up waiting and drained the whey. The final PH was about 5.8 and it should finish at 5.4 after a lot of flipping and waiting. In the end it was delicious but the texture was different, it was denser felt strange in my mouth. I’m not sure what happened, but we will make it a few dozen more times and see what happens.
March 20, 2016 – As a new cheese maker you have lots of culture options for making cheese and all of it is complicated. At first it seems simple, the recipe calls for C101 and it makes cheese. After a while I started to say what are all of these other Mesophilic cultures? The more I looked the more complicated it seemed to be. I like to test things, what are the minor differences that will make a difference in the final product? I ordered MM100, and C61, both mesophilic cultures and today I made cheddar with them. The recipe was a little different, but I think I like them both as well as any other cheddar I have already made.
May 10, 2015 – cheddar at the end of a long make day. I was just going to make curds to eat right away but I botched the job the the curds wouldn’t really stick together, so I pressed them into a block and waxed right away.
Don’t try to make 3 cheeses in the same day.
July 4, 2015 – I used the cheddar on burgers with the colby and it tasted really nice, but I didn’t use it all up so I waxed it again and I’ll eat it in September.
September 23, 2015 Time was right, so we opened up this cheddar again and it has gotten nice and sharp. Just a really nice flavor and worth the wait.