Randy Chandler
Cheddar cheese is a popular variety of cheese that is enjoyed in many different ways, including sliced for sandwiches, grated on soups or salads, or paired with fruit. Making cheddar cheese at home involves a few key ingredients, including milk, cheese culture, rennet, and salt. The type of milk used can vary, with options such as raw milk, pasteurized milk, or goat and cow milk, each contributing to the unique texture and taste of the final product. The process of making cheddar cheese includes heating and cutting the curds, draining the whey, and then cheddaring the cheese by keeping it warm and turning it at regular intervals. The cheese is then pressed, dressed in cheesecloth, and aged for several weeks to months to develop its distinct flavour.
| Characteristics | Values |
|---|---|
| Ingredients | Cultured milk, enzymes (rennet), salt, annatto, calcium chloride |
| Milk Type | Raw or pasteurized cow's milk |
| Milk Temperature | 85-88°F |
| Aging Time | 4-6 weeks for mild cheddar, 3 months or longer for sharp cheddar |
| Aging Temperature | 55°F |
| Aging Humidity | 80% |
| Aging Space | Refrigerator with a temperature bypass thermostat or a wine refrigerator |
| Stirring Time | 10-15 minutes |
| Draining Time | 15 minutes |
| Curds Temperature | 100°F |
| Pressing Pressure | 50 pounds |
| Pressing Time | 24 hours |
| Drying Time | 2-5 days |
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What You'll Learn
- Milk type: Raw or pasteurized milk, with the former reducing moisture loss
- Rennet: Non-GMO animal rennet is used for a desirable flavour and aroma
- Salt: Used to dress the cheese
- Annatto: A natural colouring to give cheddar its yellow/orange colour
- Calcium Chloride: Added to pasteurized milk to help curds form
Milk type: Raw or pasteurized milk, with the former reducing moisture loss
The type of milk used in making cheddar cheese is an important consideration. Raw milk is often preferred by cheesemakers as it reduces moisture loss during the ripening process due to its larger size and better ratio of mass to surface area. However, working with raw milk can be challenging for home cheesemakers, as it requires a larger volume of milk, which can be difficult to source and manage.
For those making cheddar cheese at home, pasteurized milk is a more convenient and accessible option. It is important to note that if using pasteurized milk, calcium chloride should be added to help the curds form since the pasteurization process damages this essential component. While pasteurized milk may be more convenient, it is worth mentioning that raw milk can produce a higher-quality cheese with a better texture and taste. This is because raw milk has not been altered by the pasteurization process, preserving the natural enzymes and bacteria that contribute to the unique characteristics of the final product.
When using raw milk, it is recommended to start with a larger volume, such as 6 gallons, as it tends to ripen more effectively. However, for home cheesemakers, a 3-gallon batch using pasteurized milk may be more manageable. The quality of the milk is also crucial; full-fat milk, preferably straight from the farm, is ideal for achieving the perfect texture and taste in cheddar cheese.
Additionally, the milk temperature plays a significant role in the cheesemaking process. The milk should be heated to around 85°F to 88°F, with frequent stirring, before adding the culture. This initial heating step is essential for the fermentation process, which contributes to the development of flavor and texture in the final cheese product.
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Rennet: Non-GMO animal rennet is used for a desirable flavour and aroma
Cheddar cheese is made using a few key ingredients, one of which is rennet. Rennet is an enzyme that is essential for forming the curds that give cheddar its distinctive texture. While both animal- and plant-based rennet are used in cheesemaking, non-GMO animal rennet is often preferred for aged cheeses like cheddar. This is because it imparts a more desirable flavour and aroma during the aging process.
Animal rennet is typically sourced from the stomachs of young ruminant animals, such as calves, lambs, or kids. These animals produce an enzyme called chymosin in their stomachs, which is crucial for the digestion of their mother's milk. Chymosin has the unique ability to curdle milk, and this property is harnessed in cheesemaking. By adding rennet to milk, cheesemakers can initiate the coagulation process, causing the milk to thicken and form curds.
The use of non-GMO animal rennet in cheddar cheese production ensures a high-quality end product with a superior flavour and aroma. The ageing process of cheddar, which typically ranges from a few months to over a year, further enhances the complexity of flavours. During this time, the cheese develops a natural rind and undergoes a transformation in texture and taste, becoming sharper and more crumbly.
The choice of rennet is, therefore, a critical aspect of crafting delicious cheddar cheese. The desirable flavour and aroma achieved through the use of non-GMO animal rennet contribute to the overall sensory experience of enjoying a well-aged cheddar.
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Salt: Used to dress the cheese
Salt is an essential ingredient in the cheddaring process. Cheddar cheese is made with a cheese culture, rennet to form curds, and fresh milk. The milk is heated to a specific temperature, and the curds are then cut and heated further. This step, known as "cooking the curds," helps expel whey and creates a firmer cheese. After the curds settle, they are drained and prepared for the cheddaring phase. During this phase, the curds are kept warm and turned at regular intervals to prevent the development of too much acid.
Salt is used to dress the cheese during the aging process. After pressing and undressing the cheese, it is flipped and redressed. The cheese is then pressed again under 50 pounds of pressure for 24 hours. The cheese is then removed from the press and cheesecloth and allowed to air dry for several days, being flipped daily until dry to the touch. At this stage, the cheese is ready for aging and can be dressed in three common ways: clothbound, waxed, or vacuum-packed.
Salt is used in the dressing process to preserve and enhance the flavor of the cheese during aging. When opting for a traditional clothbound cheddar, strips of cheesecloth are coated with lard, forming a protective barrier. Salt, in combination with the lard and cheesecloth, helps retain moisture and allows the cheese to breathe, promoting the development of a natural rind and complex flavors.
The amount of salt used in cheddar cheese-making can vary depending on personal preference and the desired level of saltiness. However, it is crucial to use a specific type of salt known as cheese salt, which is available from specialty suppliers. Using the correct type of salt ensures the cheese's desired texture and flavor profile are achieved.
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Annatto: A natural colouring to give cheddar its yellow/orange colour
Cheddar cheese is made from a few simple ingredients: milk, cheese culture, rennet, and salt. However, one additional ingredient, annatto, is often added to give cheddar its distinctive yellow or orange colour.
Annatto is a natural colouring extracted from the seeds of the achiote trees (or annatto trees) grown in tropical regions of the world. It is used in the production of cheddar cheese to give it a yellow or orange hue, which has become the expected colour of cheddar for many consumers. The addition of annatto is especially important for cheese producers who wish to create a product that children will eat, as kids are more likely to be familiar with and enjoy the orange-coloured cheddar found in most stores.
Annatto is added during the early stages of the cheese-making process. After warming the milk, the mesophilic culture and annatto are added and stirred for two minutes. The mixture is then covered and the temperature is maintained for one hour. The amount of annatto added is very small, with just 1/8 of a teaspoon being enough to colour four gallons of cheese. Despite this, the colour change may not be immediately apparent, and it may seem like the annatto has not had any effect.
Annatto is not always added to cheddar cheese, and some recipes and producers choose to omit it. The decision to include or exclude annatto does not seem to impact the flavour or quality of the cheese, but rather is a choice based on creating a familiar colour for consumers.
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Calcium Chloride: Added to pasteurized milk to help curds form
Cheddar cheese is a labour of love, and the results are well worth the effort. The ingredients for making cheddar are straightforward: a cheese culture, rennet to form the curds, and fresh milk. While raw milk can be used, pasteurized milk is a more common option.
When using pasteurized milk, calcium chloride is added to help the curds form. This is because the pasteurization process damages the milk, affecting its ability to form curds. Calcium chloride is added to the milk once it has been heated to 85°F.
Calcium chloride is a salt, and its chemical formula is CaCl2. It is a natural product, derived from limestone. It is commonly used as a firming agent in canned vegetables and bottled olives, and as a food preservative. In cheese-making, it is used to restore the calcium lost during the pasteurization process.
The addition of calcium chloride to the milk is an important step, as it helps to ensure the milk forms curds. Without it, the cheese may not set properly, affecting the final texture and taste of the cheese. It is an essential ingredient when using pasteurized milk, as it helps to create a firm, well-set cheese.
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Frequently asked questions
The ingredients in cheddar cheese are milk, cheese culture, rennet, and salt. Some recipes also include annatto, a natural colouring that gives cheddar its yellow colour.
Cheddar can be made with either raw or pasteurised milk, though ultra-pasteurised milk is not recommended.
Rennet is an enzyme that helps to form the curds in cheese. It can be made from animal or non-animal sources.
Annatto is a natural colouring extracted from the seeds of annatto trees, which are grown in tropical regions. It gives cheddar its distinctive yellow colour.
Most recipes call for at least 4 gallons of milk, as this results in a creamier cheese.
