Kamil Perry
When an ingredient is listed in a recipe as divided, it means that you will need to use the total amount listed but not all at once. For example, a recipe might call for 3/4 cup plus 1/4 cup grated cheddar cheese. This means that you will need a total of 1 cup of grated cheddar cheese, but you will use it in at least two parts, 3/4 of a cup, and 1/4 of a cup. This can be helpful if you are prepping your ingredients ahead of time, but it is still beneficial to read through the whole recipe to see when and where the cheese is used.
How to Make Cheddar Cheese
| Characteristics | Values |
|---|---|
| Milk | 3 gallons of good-quality pasteurized milk (or 6 gallons of raw milk for larger cheese) |
| Temperature | 52-56F |
| Moisture | 80-85% |
| Pressing | The form should show tears of whey weeping from the form very slowly. When this stops, increase the weight slightly. |
| Binding | Waxed or cloth bound |
| Aging | 3-9 months or longer, depending on cheese moisture |
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What You'll Learn
Cheddar cheese-making ingredients
Making cheddar cheese at home involves several steps and ingredients. The quality of the ingredients is crucial to achieving the perfect texture and taste. Here is a list of ingredients and some additional information about the process:
Milk
Full-fat milk, preferably of good quality, is essential for making cheddar cheese. The recipe suggests using milk straight from the farm for optimal results. The amount of milk used depends on the desired batch size. For a larger batch, you can use 6 gallons of raw milk, which ripens more effectively and reduces moisture loss due to a better mass-to-surface area ratio. However, for a more manageable home batch, 3 gallons of good-quality pasteurized milk can be used.
Calcium Chloride
Calcium chloride is an optional ingredient that can be added to the milk as it is heating.
Culture
Culture is added to the milk once it reaches 85°F. It is then stirred with an up-and-down motion, covered, and allowed to ferment for about an hour. This step is crucial to the cheese-making process.
Rennet
High-quality single-strength animal rennet is preferred for aged cheese as it enhances flavour and aroma during aging. Rennet is added to the milk after the culture, using the same up-and-down motion with a spoon to ensure it incorporates evenly.
Curds and Whey
The mixture of milk, culture, and rennet will eventually separate into curds and whey. The curds are then heated to 100°F over 30 minutes, with frequent stirring. This step, known as "cooking the curds," results in a firmer cheese. After heating, the curds are allowed to settle, and then they are transferred to a draining pan, fully covered with the residual whey. This step helps minimize mechanical holes in the curds. The curds are kept warm and turned at 15-30 minute intervals for 2-3 hours, allowing more whey to drain.
Cheese Salt
Cheese salt is used in the cheese-making process, though the exact amount and step are not specified in the sources provided.
Once the cheese has reached the desired stage, it can be bound with wax or cloth. Waxing requires careful temperature control to prevent reaching the flashpoint, while cloth binding is the more traditional method for maintaining the surface of cheddar cheese.
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Pressing and whey removal
Pressing cheese is an important step in the cheesemaking process, as it helps to knit the curds together and expel the whey from between them. Whey is the water that needs to be removed from the curds to make cheese. It contains lactose, which should be converted to lactic acid by bacteria to prevent the cheese from becoming compost.
When pressing cheese, it is crucial to ensure that the curds are warm, as warmth is an essential factor in pressing. Warm curds require significantly less pressure than cold curds. Additionally, the size of the cheese matters; a smaller diameter cheese will need less weight than a larger one. Before pressing, it is important to let the curds drain until the whey is only dripping. Starting with low pressure for the first 30 minutes and then increasing it ensures that the whey is expelled from between the curds, preventing trapped whey, which can cause mechanical holes and bitter tastes in the cheese.
The dryness and acid levels in the curds are also critical factors to monitor during the pressing process, especially when making cheddar cheese. Allowing the acid to continue to increase can result in a very wet and acidic cheese. Therefore, it is essential to ensure that the curds are dry enough before pressing and that the acid levels are not too high.
To test the dryness of the curds, a simple "Grip Test" can be performed. A small handful of curds are pressed together firmly in the hand, and then with moderate pressure from the thumb, they should easily separate. If the curds tend to cling together, they need to be stirred for a little longer. Once the curds are dry enough, they can be allowed to settle under the whey for a few minutes before beginning to remove the whey down to within 1-2 inches above the curd mass.
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Aging and maintenance
Cheddar cheese is a firm or crumbly cheese that lends itself well to the aging process. Aging, also known as ripening, is one of the most important elements of the cheesemaking process. It allows the cheese to develop its full flavor, aroma, and texture. While not all cheeses require aging, some do, and the aging period is crucial for certain cheeses to reach their unique texture. The aging process also breaks down lactose into lactic acid, which makes the cheese easier to digest. This is good news for those who are lactose intolerant.
The aging time for cheddar cheese depends on the desired consistency and texture. Softer cheeses like mild cheddar take a shorter amount of time to age, while semi-hard and hard cheeses like sharp cheddar require a longer period. The longer the aging, the more intense the flavor. During the aging process, the cheese becomes more sour and sharp, and the proteins break down into amino acid compounds, which give the cheese fruity, nutty, or smoky flavors.
A study investigating the effects of aging and fat content on the texture of cheddar cheese found that low-fat cheeses were more springy and firm than full-fat cheeses, and this difference widened as the cheeses aged. Full-fat cheeses broke down more during chewing than low-fat cheeses, and the degree of breakdown increased with aging. The mechanical properties of cheddar cheese during aging can be divided into three ranges: the linear viscoelastic region, the nonlinear region, and the fracture point.
To properly age cheddar cheese, it is important to maintain the correct temperature and humidity levels. The ideal temperature for aging cheddar cheese is between 10°C to 15°C (50°F to 59°F), and the humidity should be around 80-85%. It is also important to regularly turn the cheese to ensure even aging and to prevent the formation of moisture pockets. Proper air circulation is crucial, and the aging room should be well-ventilated to prevent the growth of mold.
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Binding and sealing
Firstly, bring the cheddar cheese block to room temperature. This step is crucial as it softens the cheese slightly, making it easier to cut and reducing the chances of crumbling. Cutting cheddar cheese at room temperature also enhances its flavour.
Next, select the appropriate cutting tool. For softer cheddar cheese, a wire cutter or a knife with cut-outs in the blade can be effective. For firmer cheese, a sharp cheese knife is ideal. A good-quality knife provides more control and allows you to cut the cheese evenly, reducing the likelihood of the slices being too thick or the block crumbling into bits.
Now, you can begin the cutting process. Instead of cutting slices directly from the end of the block, hold the knife diagonally at a 45-degree angle and slice straight down from one corner to get a thin strip. Repeat this process on the opposite corner, gradually working your way through the block. This technique keeps the block stable and reduces messiness. Once the end of the block narrows down to about 2 inches, you can also slice from the end.
If you prefer cubes or triangles, you can further cut the slices. For cubes, lay the slice flat and cut it lengthwise into thirds. Then, rotate and slice across to create perfectly poppable cubes, ideal for snacking. For triangles, simply cut thick, 1-2 inch wedges and use your hands or kitchen gloves to break the cheese into chunks and rustic crumbles.
Finally, store the cheese properly to prevent drying and maintain freshness. Use airtight containers or wrap the cheese tightly in plastic wrap or wax paper.
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Varieties of cheddar cheese
Cheddar cheese is the most popular cheese in the UK and the second most popular in the US. It is produced all over the world, including in the UK, the US, Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland, and Uruguay. The name "cheddar cheese" is used internationally and has no Protected Designation of Origin (PDO). The only exception to this is the name "West Country Farmhouse Cheddar", which was registered in the European Union and the UK in 2007.
Cheddar cheese is typically divided into four types, based on how long it has been aged:
- Mild Cheddar Cheese/Young Cheddar Cheese: Aged between 1 and 3 months, this variety has a high moisture content, which lends itself well to melting. It has a soft, smooth, and creamy texture, and a buttery flavour.
- Semi-Sharp Cheddar Cheese: Aged between 3 and 6 months, this type of cheddar has a semi-hard texture and a buttery and moist consistency. It has also started to develop its characteristic tang.
- Matured Cheddar Cheese/Sharp Cheddar Cheese: This is the most popular type of cheddar and is typically aged between 6 and 12 months. It has a classic, relatively hard, and crumbly texture, as well as a robust flavour profile.
- Extra Sharp Cheddar Cheese: This is typically aged for two years and has a strong flavour.
In addition to the aging process, cheddars can also vary in terms of their rind, colour, and country of origin. For example, cheddars that do not contain annatto are often labelled "white cheddar" or "Vermont cheddar", regardless of whether they were produced in Vermont. Similarly, the term "New York–style cheddar" refers to a particularly sharp/acidic variety of cheddar that is softer than milder-tasting cheddars.
Cheddar cheese is also available in a variety of flavours, such as garlic herb, horseradish, habanero, and more.
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Frequently asked questions
When an ingredient is listed as "divided," the recipe is indicating the total amount needed, but specifying that it will be used in multiple places and will not be used all at once.
Some recipes will list the specific amounts you'll need to divide an ingredient into, such as "3/4 cup plus 1/4 cup." Other recipes will indicate the amount to be used in the instructions, such as "add half of [ingredient]."
While it may seem confusing, listing an ingredient as "divided" prevents errors that could occur from seeing the same ingredient listed multiple times with different amounts.
It's a good idea to read through the entire recipe before you start cooking to understand how and when the ingredient will be used. This will help you measure out the correct amounts at the right times.
