While I’m not very good at describing the nuances of the cheese, we all enjoyed the flavor of this cheese and thought it made an excellent grilled cheese sandwich or better yet toasted ham & cheese. It reminded me of the toasted cheese I was made as a child with a mild cheese known as Brick or Farmer’s cheese. It definitely didn’t have as sharp a flavor as even the mild cheddar I’m familiar with. Overall, I thought it was much easier to make than traditional mozzarella, even though the process takes longer. Most of the work was done in just a minute here and there and there were no worries about stretching when I’m wanting to wind down for the night (even if I start first thing in the morning, mine is ready and stretches best around 8-9 at night).
2 gallons raw milk
1/2 t. calcium chloride, dissolved in 1/2 c. water (buy it here)
4 oz. mesophilic culture cubes– (make your own or buy it here)
1/2 t. liquid rennet, dissolved in 1/4 c. water (buy it here)
2 T. canning salt
|Sink water temperature|
|Oops- Although I was checking it every 5 minutes, the temperature got a bit too high this time.|
Cheese is ready when a butter colored rind develops and is dry to the touch.
Unwaxed, this cheese will keep for 2 weeks in the refrigerator or grate and freeze. To age the cheddar, seal in wax for up to three months and store at a temperature of 45-60 degrees.