Kamil Perry
Farmhouse cheddar is a rustic, semi-hard cheese that is quick and easy to make at home. It is a more crumbly, dryer version of traditional cheddar with a nutty, buttery-smooth flavour. Farmhouse cheddar is made without the traditional cheddaring process of stacking and milling. The recipe uses raw milk, which is full of the right cultures for making farmhouse cheddar naturally, and is left to age for at least 60 days to allow the good bacteria to thrive.
| Characteristics | Values |
|---|---|
| Difficulty level | Easy |
| Time taken | 4.5 hours |
| Texture | Semi-hard, crumbly, dry |
| Taste | Nutty, buttery-smooth, sharp |
| Ingredients | Milk, cheesecloth, cheese wax, rennet, starters, molds, cheese salt, cultured buttermilk, peppercorns |
| Equipment | Cheese press, thermometer, wax brush, ladle, cheese preserver |
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What You'll Learn
- Farmhouse cheddar is a simple, inexpensive cheese to make at home
- It is a semi-hard, rustic version of traditional cheddar
- It is a good way to preserve milk and the tradition goes back centuries
- It is a dryer, crumbly cheese with a nutty, buttery-smooth flavour
- It can be made with raw milk or store-bought milk
Farmhouse cheddar is a simple, inexpensive cheese to make at home
To make farmhouse cheddar, you will need the following ingredients: 2 gallons of whole milk (raw or store-bought), 1 packet of direct-set mesophilic starter or 4 ounces of prepared mesophilic starter, 1/2 teaspoon of liquid rennet or 1/2 rennet tablet, diluted in 1/4 cup of cool, unchlorinated water, and 1 tablespoon of cheese salt. Cheese wax is optional but can be used to keep the cheese from drying out during the aging process.
The process of making farmhouse cheddar is relatively simple and can be done in a few easy steps. First, heat the milk to 90 degrees F. Add the starter and stir thoroughly. Cover and allow the milk to ripen for 45 minutes. Next, add the diluted rennet and stir gently with an up-and-down motion for 1 minute. If using farm-fresh cow's milk, top-stir for one minute with the flat underside of the ladle no more than 1/2 inch deep to blend the butterfat that rises to the top.
Slowly heat the curds to 38 degrees C over 30 minutes, raising the temperature no more than 1 degree C every 5 minutes. Stir frequently during this time to prevent the curds from matting together. Once the curds are ready, add peppercorns at the milling stage for some extra zing, and mix gently but thoroughly before putting the curds into a mould for pressing.
After pressing, air-dry the cheese at room temperature until a nice rind has developed and the surface is quite dry. This can take 2-4 days, depending on the weather. Turn the cheese several times a day to prevent moisture from collecting on the bottom. Once the cheese is dry, it can be waxed or rubbed with olive oil to preserve it during the aging process. If using wax, specific cheese wax and a wax brush can be purchased.
Farmhouse cheddar can be eaten after just 1 month of aging, but it is recommended to age the cheese for a minimum of 2-3 months to allow the "good" bacteria to develop and compete with any potential pathogens. With proper dairy hygiene, this is rarely an issue.
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It is a semi-hard, rustic version of traditional cheddar
Farmhouse cheddar is a semi-hard, rustic version of traditional cheddar. It is a simple, quick, and easy cheese to make at home. Farmhouse cheddar is one of the easiest ways to preserve milk, and the tradition of making it goes back centuries. Farmhouse cheddar is made without the traditional cheddaring process of stacking and milling.
Farmhouse cheddar is made from raw or pasteurized milk, with the addition of buttermilk in the latter case. The milk is heated to 90 °F (38 °C), and the curds are formed and heated slowly over 30 minutes. The curds are then pressed into a mould. Peppercorns can be added at the milling stage to add some zing to the cheese. The cheese is then air-dried at room temperature for 2-4 days, until a rind has developed. The cheese is then waxed and aged for at least 1 month, or 2-3 months if using raw milk.
Farmhouse cheddar has a sharp, crumbly texture and a full flavour that improves with age. It is drier and less sharp than traditional cheddar but still delivers a force of flavour. It is nutty and buttery-smooth, satisfying all your savoury cravings.
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It is a good way to preserve milk and the tradition goes back centuries
Farmhouse cheddar is a great way to preserve milk, and the tradition of making it goes back centuries. Farmhouse cheddar is a more rustic version of traditional cheddar and is made without the traditional cheddaring process of stacking and milling. It is a semi-hard cheese with a crumbly texture and a sharp taste that improves with flavour as it ages.
Farmhouse cheddar is one of the easiest ways to preserve milk. Even in the 18th century, a milk cow would produce around 3 gallons of milk per day for a family's use. Cows were generally in milk from April to November, and cheesemaking was a way to store surplus summer production for winter use. Farmhouse cheddar can be made with either raw or pasteurized milk. If using raw milk, the cheese should be allowed to age for at least 60 days so that the "good" bacteria can outcompete any harmful pathogens. Modern dairy hygiene practices have reduced the risk of pathogens, but this recipe still calls for a minimum of 2-3 months of aging.
Farmhouse cheddar is a simple and inexpensive cheese to make at home, and it does not require expensive equipment. The recipe typically calls for milk, a starter culture, rennet, and cheese salt. The milk is heated to 90 degrees F, and then the starter and diluted rennet are added and stirred gently. The mixture is then allowed to ripen for 45 minutes. After this, the curds are formed and slowly heated to 38 degrees C over 30 minutes, being stirred frequently to prevent matting. Once the curds are ready, they are placed in a mould and pressed to form the cheese.
The final step in the cheesemaking process is ageing, which can be done through air-drying or waxing. Air-drying forms a protective rind and can take 2-5 days, depending on the temperature and humidity. After the rind has developed, the cheese can be waxed to seal in the moisture and aged further. Overall, the process of making farmhouse cheddar is a great way to preserve milk and has been used for centuries by families to store their surplus milk production.
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It is a dryer, crumbly cheese with a nutty, buttery-smooth flavour
Farmhouse cheddar is a type of cheese that is relatively easy to make at home. It is a more rustic version of traditional cheddar, made without the traditional cheddaring process of stacking and milling. Farmhouse cheddar is a slightly drier and crumbly cheese with a nutty, buttery-smooth flavour. It is a semi-hard cheese that can be eaten after just one month of ageing, though it is recommended to age it for at least two to three months to allow the "good" bacteria to thrive.
The process of making farmhouse cheddar begins with heating milk to a specific temperature, usually around 90°F (32°C) for raw milk or pasteurized milk with added cultured buttermilk. The milk is then mixed with a starter culture and rennet, which helps to form curds. The curds are slowly heated to 38°C over 30 minutes, stirring frequently to prevent matting. The curds are then placed into a cheese press and moulded into shape.
After the cheese has been pressed, it is ready for the air-drying process. This step helps form a protective rind, which prepares the cheese for ageing. Depending on temperature and humidity, this can take anywhere from two to five days. During this time, the cheese should be turned several times a day to ensure even drying. Once the rind has developed, the cheese is waxed to seal in the moisture and aged for at least one month.
Farmhouse cheddar is a delicious and flavourful cheese that is well worth the effort of making at home. It has a unique texture and taste that sets it apart from traditional cheddar. With its nutty and buttery flavours, it is a great option for those who enjoy a more rustic and crumbly cheese.
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It can be made with raw milk or store-bought milk
Farmhouse cheddar is a great way to preserve milk, and the tradition of making it goes back centuries. It is a more rustic version of traditional cheddar and is made without the traditional cheddaring process of stacking and milling. Farmhouse cheddar is usually slightly drier and crumblier than traditional cheddar, but still has a full and sharp flavour.
Farmhouse cheddar can be made with raw milk or store-bought milk. If using raw milk, modern recommendations are that the cheese is allowed to age for at least 60 days so that beneficial bacteria can outcompete any harmful pathogens. It is rare, but this recipe calls for a minimum of 2-3 months of ageing anyway. Raw milk is full of the right cultures for making farmhouse cheddar naturally. If you are using pasteurized milk, you will need to add cultured buttermilk. For two gallons of milk, add just under one cup of buttermilk.
Farmhouse cheddar is a great beginner cheese, as it is quick and easy to make. The recipe also does not require a lot of milk; two gallons of milk will make about a kilogram of cheese. The cheese will need to be air-dried for two to four days, depending on the temperature and humidity, and then it will be ready to be waxed and aged. The cheese can be eaten after just one month of ageing, but the flavour improves with age.
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Frequently asked questions
Farmhouse Cheddar Cheese is a rustic, semi-hard cheese that is made without the traditional cheddaring process of stacking and milling. It is a simpler, quicker, and easier version of traditional cheddar.
The entire process of making Farmhouse Cheddar Cheese takes about four and a half hours from milk to the last pressing.
Air-dry the cheese at room temperature until a nice rind has developed and the surface is quite dry. This can take 2-4 days, depending on the weather and humidity.
You will need a pot, cheese press, cheese moulds, cheesecloth, cheese wax, and a wax brush. You may also need a thermometer, rennet, starters, and cheese salt.
You can use raw milk or store-bought pasteurized milk. If using raw milk, modern recommendations suggest ageing the cheese for at least 60 days to allow the good bacteria to out-compete any pathogens.
