Andy Montoya
Hard cheese is a type of cheese that has been left to mature for longer than soft cheeses, resulting in lower moisture content and a higher fat content. Some popular hard cheeses include Cheddar, Gruyere, Gouda, Comte, and Parmesan. When cooking with hard cheeses, it is important to heat them slowly at low temperatures to avoid toughness and stringiness. One way to do this is to grate or shred the cheese before adding it to your recipe. Additionally, adding a small amount of wine or lemon juice can help prevent stringiness. For those interested in making their own hard cheese at home, there are several recipes available, such as Farmhouse Cheddar, which can be made without specialized equipment.
| Characteristics | Values |
|---|---|
| Definition | Cheese that has been left to mature (age) for longer than soft cheeses |
| Moisture Content | Lower than soft cheeses |
| Fat Content | Higher than soft cheeses |
| Curds | Smaller and drier than those in soft cheeses |
| Curds Cooking Temperature | Up to 55°C |
| Aging Time | 12-36 months |
| Flavor Development | Longer aging times result in deeper and more complex flavors |
| Examples | Mature cheddar, gouda, comte, parmesan, gruyere |
| Heating Instructions | Use low temperatures and heat slowly; grate or shred before adding to a recipe |
| Prevent Stringiness | Add a little wine or lemon juice before melting |
| Prevent Lumpy Sauce | Add a little flour or cornstarch before adding the cheese |
| Ripening Techniques | Waxing, bandage wrapping, washing rind |
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What You'll Learn
How to make hard cheese at home
Making hard cheese at home can be a rewarding experience, but it requires patience and the right equipment. Here is a guide on how to make hard cheese, with a focus on farmhouse cheddar, at home:
Ingredients and Equipment
You will need a few specialty items to make hard cheese at home. These include a stock pot, a cheese press, a long-handled wooden spoon, a long-bladed knife, a curd spoon or large slotted spoon, a thermometer, a measuring cup, a strainer, a large bowl, a drying rack, a cookie sheet, cheesecloth, a smooth thin cotton towel, and a cloth napkin.
For ingredients, you will need good-quality milk (2.5-6 gallons), plain yogurt or active kefir (1/3 cup), rennet (use the appropriate dose for your milk quantity), salt (2-3 tablespoons), and unchlorinated water (1/2-3/4 cup).
Sterilization and Preparation
Before you begin, it is important to sterilize all equipment that will come into contact with the cheese. Boil everything, including bowls and spoons, in a covered pot for at least 15 minutes to prevent mold. Take your milk out of the refrigerator and let it come to room temperature to speed up the heating process later.
The Cheese-Making Process
Start by stirring the milk thoroughly with a slotted spoon and let the culture ripen at 90 degrees Fahrenheit for 30 minutes. Keep the temperature below 90 degrees. After the milk has ripened, it needs to coagulate to separate the curds and whey. If using store-bought milk, add 3/4 teaspoon of calcium chloride diluted in 1/4 cup of water to ensure coagulation. Then, add rennet diluted in water (1/2 teaspoon in 1/4 cup water) and mix well for 1 minute. Cover and let it set at 90 degrees for 30-45 minutes.
Next, you will need to cut the curd mass into small pieces, about the size of a thumb to a walnut. Add salt at a rate of 2% of cheese salt to the weight of the fresh curds. Add the salt in 3 stages over 15-20 minutes to allow each addition to pull whey and form brine. Pack the salted curds into a sanitized press cloth and mold. Begin pressing very lightly, slowly increasing the press weight.
Aging the Cheese
The aging process is crucial and requires patience. Age the cheese at 55 degrees Fahrenheit for 1-4 months, turning it over at least once a week. The cheese will sharpen as it ages. You can adjust your fridge temperature to achieve the ideal aging temperature, or use a dedicated cheese cave.
Enjoy Your Homemade Hard Cheese!
Once your cheese has aged, it is ready to be enjoyed! You can use your homemade hard cheese in a variety of ways, such as grated on pizza, shredded on sandwiches, or diced on soups, salads, or savory porridge. Remember, the smaller the curds, the drier the cheese, and the longer it will take to age, so keep that in mind when planning your cheese-making process.
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Cheddar, a popular hard cheese
Cheddar is a popular hard cheese that is widely used in cooking. It is a versatile cheese that can be used in casseroles, nachos, frittatas, and more. There are many different varieties of Cheddar cheese, and it is a wonderful recipe for those learning how to make cheese at home.
To make Cheddar cheese, one typically starts with around six gallons of raw milk. The milk is heated to 90 degrees Fahrenheit (32 degrees Celsius) and then culture is stirred in. This mixture is maintained at the same temperature for 45 minutes, after which calcium chloride is added, followed by rennet, which is mixed thoroughly. This mixture is again maintained at 90 degrees Fahrenheit for another 45 minutes without stirring. When the curds show a clean break, they are cut into half-inch cubes. The curds are then cooked by stirring every five minutes for half an hour, with the temperature slowly raised to 100 degrees Fahrenheit (38 degrees Celsius).
The final curds should be well cooked and examined to ensure that enough moisture has been removed. A broken curd should be firm and have moderate resistance when pressed between the fingers. If the curds are not dry enough, they will carry moisture containing lactose into the pressing and ageing stages, resulting in leaking cheeses with a chalky and acidic taste.
Salt is added in three stages over 15-20 minutes to pull whey and form a brine. The curds are then lined and packed firmly into a mould. Pressing begins very lightly and slowly increases in weight to a moderate level. The cheese is removed, turned, and put back into the press at intervals to ensure even consolidation.
Fresh unripened farmhouse Cheddar can be stored in the fridge right after pressing for an unripened hard cheese. Waxed farmhouse Cheddar, similar to Gouda, needs to be thoroughly air-dried before waxing. Washed rind Cheddar is brined after pressing and regularly washed with saltwater to encourage the growth of orange mould, giving it a strong flavour. Bandage-wrapped Cheddar is coated in a layer of butter and then wrapped in cheesecloth, making it the easiest way to age hard cheese.
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Aging hard cheese
Hard cheeses need to be aged for at least one month and usually for 4-6 months to fully develop their flavour. The longer aging period starting at a few months and spanning out to 2 years, or more, is a characteristic of hard cheeses. The aging process involves a complex series of chemical and biological changes. As cheese ages, enzymes break down proteins, fats, and lactose, resulting in the development of new flavours and textures. One of the most noticeable changes during cheese aging is the development of aroma. As cheese ages, the breakdown of proteins, fats, and lactose creates a complex array of aromatic compounds that contribute to the cheese's distinct smell and flavour profile. For example, the nutty aroma in aged Gouda comes from amino acid compounds formed during prolonged aging.
To successfully age hard cheese at home, you need to create an environment that mimics the conditions of professional cheese caves. Maintaining correct and consistent temperatures is crucial when aging hard cheese. Most cheeses are aged somewhere between 7° – 14° Celsius, with the ideal temperature range being between 10-15°C (50-59°F). A home fridge is usually set below this range, which is why they are not suitable for aging hard cheese. The temperature affects the rate of enzymatic activity and the growth of beneficial microorganisms. It is important to have a consistent temperature and humidity in the location where hard cheese is aged. Fluctuations in temperature can negatively affect the aging process.
Humidity is another critical factor in aging hard cheese. It affects moisture loss and rind development. Most cheeses require high humidity levels, typically between 80-95% relative humidity. The humidity can be increased by using a shallow pan of water with a sterilized sponge or butter muslin, to help the moisture evaporate. Be careful not to let humidity levels get too high, as this can promote unwanted mold growth. A hygrometer can be used to measure the humidity, and many digital hygrometers can even alert you if the humidity levels drop too low.
A large, sterilized plastic container can be used to age hard cheese, with the lid wrapped in a tea towel to prevent accumulated moisture from dripping onto the cheese. The cheese should either sit on a plastic cheese mat to allow air to flow underneath. The cheese can be rubbed with lard and wrapped in muslin, and this process can be repeated for up to four layers of muslin bandaging. The cheese is then aged in the cave and turned daily for the first month, then weekly thereafter. The mold will add to the flavour of the cheese and protect it from drying out, and it will all come off when the bandage is removed.
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Reheating hard cheese
Stovetop
Reheating cheese on the stovetop is a common method for grilled cheese sandwiches, macaroni and cheese, and nacho cheese. For grilled cheese, slather both sides of the sandwich with butter or mayonnaise and cook over medium-high heat with a tilted lid to trap steam. For macaroni and cheese, add milk to the dish to prevent it from drying out, and heat over medium heat, stirring occasionally, until it reaches the desired temperature. Similarly, nacho cheese can be reheated on the stovetop by placing it in a heavy-bottomed pan over low heat and stirring continuously.
Oven or Toaster Oven
The oven or toaster oven is suitable for reheating large batches of macaroni and cheese or dishes with a crispy topping. Place the food in a baking dish, drizzle milk around the sides, and cover with an oven-safe lid or foil. Bake at 350°F until warmed through, which usually takes about 20 minutes. If a crispy top is desired, uncover and bake for an additional 10 minutes.
Microwave
The microwave is best suited for reheating small servings of macaroni and cheese or nacho cheese. To prevent drying, stir in milk before microwaving, and spread the food in an even layer in a shallow, microwave-safe bowl. Cover and microwave at 50% power in one-minute intervals, stirring after each interval, until warmed through.
Double Boiler
A double boiler is an effective method for reheating nacho cheese. It involves placing a glass bowl of sauce over a pot of simmering water, providing indirect heat to warm the cheese slowly and evenly.
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Recipes with hard cheese
Hard cheeses, such as mature cheddar, gouda, comte, and parmesan, are generally aged for 12-36 months. The longer a hard cheese is aged, the more depth and complexity of flavour it develops. Here are some recipes that use hard cheese:
Farmhouse Cheddar
Farmhouse cheddar is a simple hard cheese recipe that can be made at home and doesn't require any specialized equipment. It is a good option for beginners. To make farmhouse cheddar, heat milk to 90°F (32°C). Stir in culture and maintain the temperature for 45 minutes. Then, stir in calcium chloride, followed by the rennet, mixing thoroughly. Maintain the temperature for another 45 minutes without stirring. When the curds show a clean break, cut them into ½-inch cubes. Cook the curds by stirring every 5 minutes for the next 30 minutes, slowly raising the temperature to 100°F (38°C). Finally, line a strainer with butter muslin and pour the curds into it. The cheese can then be pressed and aged for 3-9 months, depending on the desired moisture level and complexity of flavour.
Pizza with Mozzarella
Mozzarella is a mild, salty cheese that is perfect for pizzas, casseroles, and dips. Its melting properties make it an excellent choice for dishes that require a gooey, cheesy texture.
Salad with Feta
Feta is a popular sour cheese that can be sprinkled on top of salads, gyros, and flatbreads. It is typically sold in blocks or crumbles and adds a tangy flavour to dishes.
Mac and Cheese with Gruyere
Gruyere is a Swiss cheese with a powerful, nutty flavour. It can be used to enhance the taste of dishes such as mac and cheese, quiche, soups, and stratas. A small amount of Gruyere goes a long way in boosting the flavour of the dish.
Sandwich with Swiss Cheese
Swiss cheese is a mild-tasting cheese that can be enjoyed both melted and cold. It pairs well with sandwiches containing meats such as ham, corned beef, or pastrami.
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Frequently asked questions
Farmhouse cheese is a simple hard cheese recipe that does not require any specialised equipment. You can even create your own cheese press and cheese cave with household items.
Some popular hard cheeses include Cheddar, Parmesan, Gouda, Asiago, Manchego, and Grana Padano.
Hard cheeses like Parmesan can be used in recipes like parmesan-crusted chicken and parmesan roasted Brussels sprouts. Cheddar can be used in soups, grilled cheese sandwiches, and fondue.
Colby is a good substitute for cheddar as it is milder and can be used in casseroles, nachos, frittatas, and more.
Pecorino Romano is a hard cheese that is rich in protein and calcium, making it a healthy option for cooking. It has a firm texture and a salty, sharp flavour that pairs well with Italian dishes like pasta.
