- #SHARP CHEDDAR CHEESE RECIPES HOW TO#
- #SHARP CHEDDAR CHEESE RECIPES FULL#
- #SHARP CHEDDAR CHEESE RECIPES PLUS#
The book has a number of homemade cheddar recipes, from farmhouse cheddars to stirred curred cheddars and flavor-infused sage cheddar. It was one of the first home cheesemaking books written in the US, and it was the original spark that kindled a movement of home cheesemakers that’s burning strong 40 years later. This recipe for traditional cheddar is adapted from Home Cheesemaking by Rikki Carrol. Given that the effort is the same, I’d strongly suggest trying your hand at clothbound if at all possible, if you have a way to control humidity in the aging space.īut there’s nothing like slicing into a $120 wheel of cheese you made yourself…
#SHARP CHEDDAR CHEESE RECIPES PLUS#
Yes, it does take all day to make (mostly hands-off time), plus a week of drying, and then many months to age before it’s ready. I’m going to walk you through a recipe for a 4-pound wheel of homemade cheddar, whether waxed or clothbound is your choice. It’s spectacular and totally worth every penny in my book, and it’s the reason I’m taking all this time to perfect my own homemade clothbound cheddar. In fact, one of the best is right here in Vermont, and they sell their clothbound cheddar for $30 per pound. (Nothing like the bland yellow dyed commodity sold on grocery store shelves.)Ī few producers still make clothbound cheddar in the traditional way, wrapped in bandages, and aged in a controlled environment.
#SHARP CHEDDAR CHEESE RECIPES FULL#
Since the cloth binding allows the cheese to breathe and develop a natural rind, it’s a complex live food full of unique and intense flavors. If you’d like a real treat, I’d suggest making clothbound cheddar, as it’s hard to find these days and it’s a truly artisanal product.
It’s also a good option if you have children in the family, as the waxed cheddar generally maintains a higher moisture content (thus it’s softer and less crumbly). This is a great option if your aging space is less than ideal, and you can’t maintain proper humidity. Moisture within the cheese is maintained, regardless of the outside environment. In an industrial setting, that’s ideal, because it’s a lot easier to age the cheese consistently. That seals the cheese off from the outside environment and doesn’t allow it to naturally “breathe” throughout the aging process. These days, most cheddar is either waxed or vacuum-sealed to mature.
#SHARP CHEDDAR CHEESE RECIPES HOW TO#
I’ll walk you through all the options after showing you how to make a traditional cheddar cheese. Still, others were clothbound so they’d develop a natural rind, dry crumbly texture and aged for over a year for an incredibly sharp delicacy. Some wheels were waxed or vacuum sealed before aging, and only aged a few months for a mild high moisture cheddar. Some using raw jersey milk from a farm down the road, and others using pasteurized grocery store milk.
In the process of writing this tutorial, I made quite a few wheels of cheddar. My kids love the mild smooth textured high moisture cheddar, that’s perfect for grilled cheese.
I love cheddar just as much as anyone, but my preferences are for an intensely sharp, crumbly wheel of traditional clothbound cheddar. When I started making my own cheese, the first thing my kids asked for (of course) was homemade cheddar. (If you’re new to cheesemaking, I’d highly recommend you read this beginner’s guide to cheesemaking before getting started.) Showing clothbound, waxed, and vacuum-sealed finishes.
Five wheels of homemade cheddar cheese (around 20lbs total).
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