Bushra Griffith
Cheddar cheese is the most widely consumed cheese in the world. It is made by heating milk to 85°F, stirring in bacterial culture, and adding diluted rennet to form curds. The curds are then cut into cubes and drained of whey, a process known as cheddaring, which gives the cheese its unique flavour. The curds are salted, pressed into moulds, and dressed in cheesecloth to dry and develop a rind. The cheese is then matured in a controlled environment, such as a cave, for up to 24 months.
How is Cheddar Cheese Made?
| Characteristics | Values |
|---|---|
| Milk Type | Raw or Pasteurized Cow's Milk |
| Milk Quality | Full-fat, high-quality milk |
| Milk Temperature | 85°F |
| Additives | Culture, Calcium Chloride, Rennet |
| Fermentation Time | 1 hour |
| Curd Temperature | 100°F |
| Stirring Time | 30 minutes |
| Settling Time | 20 minutes |
| Draining Time | 15 minutes |
| Cheddaring Process | Turning curds every 15 minutes for 2-3 hours |
| Salting | By hand |
| Maturing Time | Up to 24 months |
| Maturing Environment | Constant temperature and high humidity |
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What You'll Learn
Heating milk to 85°F
The first step in making cheddar cheese is to heat milk to 85°F. This is done in a large pot, and the milk should be stirred frequently to prevent it from burning. The milk is heated to this specific temperature to create the ideal environment for the growth of bacteria and the formation of curds.
During this heating process, calcium chloride can be added if desired. Once the milk reaches 85°F, it's time to add the culture. This is done by stirring it in with an up-and-down motion, ensuring it is thoroughly combined. The milk is then covered and left to ferment for approximately one hour. This fermentation process is crucial, as it allows bacteria to develop and begin the transformation of milk into cheese.
After fermentation, the milk should be stirred again to homogenize it. At this point, the diluted rennet is slowly folded into the milk. The rennet is essential for setting the cheese and creating the desired curds. The up-and-down motion with a spoon ensures the rennet is evenly distributed, resulting in optimal curd formation.
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Adding culture and calcium chloride
Once the milk reaches 85°F, it is time to add the culture. Stir it in with an up-and-down motion, cover the pot, and let it ferment for an hour. This is a key step in the cheese-making process. The milk should then be stirred to homogenize it, and the diluted rennet slowly folded in. The up-and-down motion ensures that the rennet is evenly distributed throughout the milk, yielding the highest possible results.
Calcium chloride can be added to the milk as it is heating. This is especially important if using store-bought milk, as it helps to restore the calcium that may have been removed during processing. The calcium chloride strengthens the curd and improves the texture of the final cheese. It also helps to prevent the cheese from becoming too soft or crumbly.
After adding the culture and calcium chloride, the milk will start to transform into curds and whey. The curds should be handled gently to prevent them from breaking down and causing a dry, crumbly cheese. This is the origin of the saying, "the secret is in the stirring." The technique of gentle and regular stirring helps maintain the proper consistency of the curds and controls the release of whey.
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Stirring and cutting curds
The stirring and cutting of curds is a crucial step in the process of making cheddar cheese. It requires a gentle and regular stirring technique to maintain the proper consistency of the curds and control the release of whey. The curds need to be handled gently, as over-stirring can cause them to break down too much, resulting in a dry and crumbly cheese.
Once the milk has been heated to 85°F and the culture has been added, it is important to stir the mixture to homogenize the milk and slowly fold in the diluted rennet. This ensures that the rennet is evenly distributed throughout the milk, yielding the highest possible results. After this initial stirring, the mixture is left to ferment for about an hour, and then the curds begin to form.
At this stage, the curds need to be cut into small pieces. Using a knife, carefully cut the curds into approximately ¼-inch cubes and allow them to set without stirring for about 5 minutes. This cutting process helps to expel whey from the curds, contributing to the formation of a firmer cheese.
After cutting, some cheesemakers recommend "cooking the curds" by keeping them warm. This additional step further expels whey and results in an firmer cheese. The curds are then maintained at a temperature of 100°F for 30 minutes with continuous stirring. Following this, the curds are allowed to settle at the bottom of the pot for about 20 minutes. This settling period allows the curds to form a semi-solid mass that resembles jelly.
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Draining whey and cheddaring
Draining the whey and cheddaring are crucial steps in making cheddar cheese. Once the curds have reached 100°F, the mixture must be stirred for 30 minutes, then allowed to settle for 20 minutes. The curds are then separated from the whey and drained. This is the beginning of the cheddaring phase, but the cheese at this point has not developed its final acid. It will need to be kept warm (85-90°F) and turned at 15-30 minute intervals for the next 2-3 hours. During this time, more whey will be drained, and the taste will change from slightly sweet to a more neutral or slightly acidic flavour.
Cheddaring involves a series of cutting, turning, and stacking the blocks of curd, allowing them to cool, drain further, and 'knit' together. The cheesemaker must monitor the acidity and temperature closely, as this process contributes to the final taste and texture of the cheese. As the warm curd develops more acid during cheddaring, calcium is washed from the curd by the draining whey, leaving a weaker bond between proteins. This process gives cheddar its unique elongated shape and flat slabs.
It is important to note that the dryness and acid levels must be carefully controlled during cheddaring. If they are allowed to continue beyond the desired level, the final cheese will be too wet and acidic, especially if brining or dry salting techniques are used. Therefore, the cheesemaker's judgement is vital at this stage, as they must repeatedly test the curd to ensure it reaches the exact consistency.
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Pressing, salting and maturing
Once the curds have been cut, stacked, and turned, they are ready for the next step in the cheddaring process: pressing, salting, and maturing. The curd is milled into small chips and salted by hand. The salt is important for flavour and preservation. The salted curd chips are then placed into large moulds and pressed. The cheese is then dressed in cotton or muslin cloth, which allows the cheese to breathe and develop a rind. This is a traditional and historical method, which is very different from industrialised, mass-produced cheddar, which is sealed and matured in plastic-wrapped blocks.
The maturing process can take up to 24 months in closely monitored stores, where the temperature and humidity are kept constant. The environment in which the cheese is matured has a significant influence on the flavour, texture, and moisture of the final product. For example, the Cheddar Gorge Cheese Company matures some of its cheese in the nearby caves, which have the perfect conditions of constant temperature and high humidity. The original historical Cheddar Cheese larder was in Gough's Cave in the Gorge.
The length of the maturing process depends on the desired strength of the cheese. Strong, extra-mature cheddar, sometimes called vintage, needs to be matured for 15 months or more. Artisan varieties develop strong and diverse flavours over time. The maturing process is also where the cheese develops its rind, which is influenced by the bacteria in the atmosphere.
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Frequently asked questions
The first step in making cheddar cheese is to heat good-quality, full-fat milk to 85°F, stirring frequently.
After heating the milk, add culture and stir in an up-and-down motion. Then, cover and let it ferment for an hour.
The "cheddaring" process involves cutting, turning, and stacking blocks of curd, allowing them to cool, drain, and "knit" together. This process gives cheddar its unique flavour and texture.
After cheddaring, the curd is milled into small chips and salted. Then, it's filled into large cheese moulds and pressed. The cheese is then dressed in cheesecloth to gradually dry and develop a rind.
Cheddar cheese can be matured in controlled environments like caves, which provide a constant temperature and high humidity, or in industrial settings.
