How to Make Sharp Cheddar Cheese

Ingredients:

- Raw cow's milk: 2 gallons (7.6 liters)

- Mesophilic starter culture: Optional, but recommended for the initial acid production.

- Rennet: Single-strength liquid rennet (amount according to package instructions for the amount of milk)

- Salt: 2-2.5% (by weight) of the final cheese mass

Equipment:

- Large stainless steel pot or cheesemaking kettle

- Thermometer

- Long-handled spoon or ladle

- Cheese curring knife or whisk

- Curd cutter (optional)

- Colander or cheese mold with drainage holes

- Pressing mold or container for cheese

- Cheesecloth

- Wax or cheese wrap for aging

Instructions:

1. Prepare the Milk:

- Heat the raw milk in a large pot over medium heat to a temperature of 86°F (30°C). Avoid direct contact of heat with the bottom of the pot to prevent scorching.

- Turn off the heat and hold the temperature at 86°F (30°C) for about 1 hour to allow any unwanted bacteria to rise and be eliminated.

2. Add Starter Culture (Optional):

- If using a mesophilic starter culture, carefully sprinkle it over the surface of the milk and let it sit for 30 minutes to allow it to hydrate. Stir gently to mix.

3. Add Rennet:

- After 30 minutes, add the single-strength liquid rennet according to the package instructions for the amount of milk you are using. Stir gently to mix.

- Cover the pot with a lid and let it sit undisturbed for 30-40 minutes or until the milk has coagulated and formed a firm gel-like structure (curds).

4. Cut the Curds:

- Use a sharp curring knife or a wire whisk to cut the curds into small cubes. Start with horizontal cuts, then vertical, until you achieve a uniform 1/2 to 1-inch (1.25-2.5 cm) size.

- Let the cut curds rest for 5 minutes.

5. Heat and Stir:

- Gently stir the curds while you bring the temperature of the milk back to 100°F (38°C) over low to medium heat. Continue stirring to prevent the curds from clumping together.

6. Drain the Whey:

- Place a colander or cheese mold lined with a cheesecloth over a large bowl. Ladle the curds and whey into the colander, allowing the whey to drain.

7. Press and Shape:

- Gather the edges of the cheesecloth and gently press the curds to expel more whey. You can use a small plate or a weight on top to apply gentle pressure.

- Place the curds in a pressing mold or container lined with fresh cheesecloth. Apply more pressure, using a weight appropriate for the size of your cheese.

8. Remove Cheese from Mold:

- After about 30 minutes, unwrap the cheese from the cheesecloth and flip it over. Re-wrap it in fresh cheesecloth and place back in the mold.

9. Press and Age:

- Continue to press the cheese for 12 to 24 hours, flipping every 12 hours. The time will vary depending on how sharp you want the cheese to be. Longer aging will result in sharper cheddar cheese.

10. Add Salt:

- Prepare a brine solution by dissolving 2-2.5% (by weight) of salt in cold water. Submerge the entire block of cheese in the brine solution for 1-2 days, depending on the size.

- After brining, let the cheese drain and place it on a wire rack to air-dry for several hours.

11. Aging and Waxing:

- Place the cheese in a controlled environment with a temperature of around 55-60°F (13-16°C) and 80-90% humidity.

- Regularly rotate and check the cheese to ensure even aging and prevent mold growth.

- After 2-6 months, the cheese will start developing a sharper flavor. You can wrap the cheese in wax or cheesecloth and continue aging for up to a year or more if you prefer a very sharp cheddar cheese.

Remember that making sharp cheddar cheese requires patience and attention to detail, especially during the aging process. Different conditions, such as temperature, humidity, and microbial environment, can affect the final cheese flavor and texture. Keep notes and experiment with different aging times to find the sharpness that you prefer. Enjoy your homemade sharp cheddar cheese!