Andy Montoya
Cheddar cheese is a versatile and tasty treat, and making it at home is a rewarding process. The traditional method of making cheddar is a time-consuming labour of love, but the results are well worth the effort. The process of making cheddar cheese involves several steps, from heating the milk and adding culture, to cutting and salting the curds, and finally ageing the cheese. The length of the ageing process will determine the sharpness of the cheddar's taste. Waxing or cloth binding the cheese is an important step to seal the cheese and protect it from the outside environment during the ageing process.
How to Mature Cheddar Cheese
| Characteristics | Values |
|---|---|
| Milk Type | Cow's milk or goat's milk |
| Milk Quality | Good quality, full-fat milk |
| Milk Quantity | 3-6 gallons |
| Milk Temperature | 85-90°F |
| Additives | Calcium chloride, culture, rennet |
| Stirring | Up-and-down motion |
| Fermentation Time | 1 hour |
| Ripening Time | 1 hour |
| Draining Time | 15 minutes |
| Cheddaring Time | 2-3 hours |
| Cheddaring Temperature | 85-90°F |
| Cheddaring Interval | 15-30 minutes |
| Stirring Interval | 10 minutes |
| Salting Rate | 2% of cheese salt to the weight of the fresh curds |
| Waxing | Cheese wax |
| Aging Time | 1 month to 1 year |
| Aging Temperature | 102°F |
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What You'll Learn
Choosing the right milk
The type of milk you use is an important factor in making cheddar cheese. Cheddar cheese is typically made with cow's milk, but goat's milk can also be used. The milk should be full-fat and of good quality to achieve the perfect texture and taste. Raw milk is recommended, as it is closest to its natural form. If raw milk is not available, look for milk that is not ultra-pasteurized or non-homogenized.
When making cheddar cheese, you will need a large quantity of milk, typically between 3 and 6 gallons. This is because the larger size tends to ripen more effectively and reduces moisture loss due to a better ratio of mass to surface area. However, for a home cheese maker, a smaller batch of 3 or 4 gallons may be more manageable.
It is important to heat the milk to the correct temperature when making cheddar cheese. The milk should be heated to between 85°F and 90°F, stirring frequently to ensure even heating. This is an important step in the cheese-making process, as it helps to create the desired texture and flavour.
In addition to the type and quality of the milk, there are also some important considerations regarding the treatment of the milk. Some recipes call for the addition of calcium chloride to the milk as it is heating up. This can help to improve the texture and flavour of the final product. Once the milk reaches the desired temperature, the culture is added and allowed to ferment for about an hour. This step is crucial to the cheese-making process, as it helps to develop the flavour and texture of the cheese.
Overall, choosing the right milk and treating it properly are essential steps in making delicious and high-quality cheddar cheese.
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Heating and adding culture
Once the milk reaches the target temperature, it's time to add the culture. The culture can be a basic starter, such as yogurt or kefir, or a more specialized cheese starter culture. Sprinkle or stir in the culture thoroughly, ensuring it is well combined and dissolved. Cover the pot and let the mixture ferment for about an hour. This fermentation step is essential for developing flavour in the cheese.
After fermentation, the mixture should be stirred again to homogenize the milk, and then diluted rennet can be slowly folded in with an up-and-down motion. Rennet is crucial for creating a firmer curd and a more desirable flavour and aroma during aging. At this point, the mixture will begin to transform into curds and whey.
The next step is "cooking the curds," which involves slowly heating the curds to 100°F over 30 minutes while continuing to stir. This step further removes whey from the curds and results in a firmer cheese. Once 100°F is reached, maintain the temperature and keep stirring for another 30 minutes. Then, stop stirring and allow the curds to settle for about 20 minutes. The curds should now be a semi-solid, jelly-like mass.
The final step in this process is to drain the curds. Place a colander in the cheese pot, pour the curds into it, and let them drain for about 15 minutes. Then, remove the colander from the pot and turn the curds out onto a cutting board. These curds are now ready for the cheddaring phase, where they will be cut and stirred at specific intervals to develop their trademark flavour.
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The cheddaring phase
This marks the beginning of the cheddaring phase. The curds should now be kept warm (85-90°F) and turned at 15-30 minute intervals over the next 2-3 hours. The curds will continue to drain and the taste of the whey will change from slightly sweet to more neutral and slightly acidic. It is important to not let the curds develop too much acid.
After this, the curds should be very firm and have a slight shine. They can then be cut into 1/2-inch cubes and returned to the stockpot. Cover the pot and return it to hot water at 102°F for 30 minutes, stirring the curds with your fingers every 10 minutes.
The next step is to add salt to the curds, stirring gently with your hands until the curds are fully coated. The amount of salt added should be 2% of cheese salt to the weight of the fresh curds. For example, if the curd weighs 3lbs, 2% would be 0.96oz of salt. About 0.5% will wash away as the salt draws moisture from the curd, leaving about 1.5% in the finished cheese.
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Waxing or cloth binding
Once you have pressed your cheddar cheese, you will need to decide whether to wax it or cloth bind it. Both methods are used to seal the cheese during the aging process.
Waxing
Waxing your cheddar cheese will prevent it from drying out and growing mould as it ages. First, prepare the cheese by wiping its surface with a small piece of cheesecloth dipped in white vinegar to remove any mould. Then, chill the cheese in the refrigerator for a few hours before applying the wax. To apply the wax, melt it in the top part of a double boiler until it reaches about 210°F (98.9°C). Use a natural-bristle brush to coat the wheel of cheese with the wax, working on one surface at a time.
Cloth Binding
Cloth binding allows the cheese to breathe and develop a natural rind, resulting in a complex live food with unique and intense flavours. To cloth bind your cheddar cheese, wrap it in bandages and age it in a controlled environment. You can seal the cheese with melted butter, which will add flavour.
Waxing and cloth binding are the two most common methods of sealing cheddar cheese, and each has its own advantages and disadvantages. Waxing is messier and requires constant attention to temperature, as wax can easily reach its flashpoint if left unattended. On the other hand, cloth binding may result in a more flavourful cheese, but it is harder to find and is a more artisanal product.
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Ageing
The ageing process for cheddar cheese can vary, with farmhouse cheddar typically aged between 6 months to 1 year, and other types of cheddar aged for a month or more. The longer the cheese is aged, the sharper the taste will be, and the rind will also continue to dry out and harden.
To age cheddar cheese, it must first undergo a drying process for a few days. Once dried, the outside of the cheese is coated in butter to form a rind and preserve the cheese for ageing. The cheese is then aged for about 4 weeks, although the ageing time can be extended to several months.
During the ageing process, the cheese must be sealed to protect it from the outside environment. This can be done by waxing the cheese or by using a cloth binding. Waxing the cheese involves dipping it in melted wax, which prevents the cheese from drying out and growing mould. The wax creates a barrier that limits movement and affects the final taste and texture of the cheese.
Alternatively, cloth-bound cheddar is sealed with melted butter, which allows the cheese to breathe and develop a natural rind, resulting in a complex live food with unique and intense flavours. The cheese is wrapped in bandages and aged in a controlled environment.
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Frequently asked questions
The cheddaring phase is when the curds are transferred with the residual whey to the draining pan. The curds should be fully covered with the whey and stirred thoroughly to break up any clumps. This step will minimise any mechanical holes in the bed of curds. The curds are then allowed to float under the whey into their most compact form.
Cheddar cheese is typically aged for a month or more, but the longer it ages, the sharper the taste will be. Traditional cheddar ages between 6 months to 1 year.
Cheddar cheese can be sealed with cheese wax to prevent it from drying out and growing mould during the ageing process. Waxing the cheese also seals it off from the outside environment, maintaining moisture within the cheese. Alternatively, cheddar can be cloth-bound, which allows the cheese to breathe and develop a natural rind, resulting in a complex live food with unique and intense flavours.
