Farmhouse Cheddar Cheese Recipe

Farmhouse Cheddar Cheese ages more quickly than other cheeses which means you'll be making grilled cheese sandwiches with your own homemade cheese sooner!



  1. Combine the milk and calcium chloride in a large stock pot.
  2. Heat to 90 degrees stirring.
  3. Add mesophilic culture cubes, cover & ripen for 45 minutes.
  4. Add the rennet, stirring up & down gently for 1 minute. Cover & allow to sit at 90 degrees for 30 minutes, until a clean break forms.
  5. Cut the curds to ½ ”, rest them to heal for 5 minutes.
  6. Indirectly heat the curds to 100 degrees at the rate of 2 degrees/ 5 minutes (about 30 minutes) by placing the pot in a sink of 110 degree water. Stir every 5 minutes. (Maybe 45 minutes.)
  7. Hold the temperature at 100 degrees for 5 minutes.
  8. Pour the curds and whey into a cheesecloth lined colander. Allow the whey to drain for 1 hour.
  9. Break the curds apart with your fingers. Mix in the salt, 1 tablespoon at a time waiting for 1 minute between each addition.
  10. Place the curds in a cheesecloth lined press and press for 15 minutes at 4-5 pounds pressure.
  11. Remove cheese from press, remove cheesecloth. Put cheesecloth back in mold and return cheese to mold upside down. Press at 10-12 pounds pressure for 12 hours.
  12. Remove the cheese from the cheese press and unwrap
  13. Air dry for 1-3 days turning twice a day
  14. The cheese is ready when a butter colored rind develops & cheese is dry to touch.
  15. Unwaxed- refrigerate & eat within 2 weeks.
  16. Age- up to 3 months by wax sealing and storing 45-60 degrees.

Recipe by Reformation Acres at