Making cheddar is a putzy process, Here are photos of most of the steps for making a wheel of Farmhouse Cheddar. First, two gallons of raw milk are heated to 90F with the 1/4 tsp of mesophilic starter. Then it is left covered to ripen for 45 minutes.
cheese press ordered from Hoegger Supply Co.. The ball of drained curd is broken into walnut-sized pieces, a tablespoon of fine salt mixed in, and then the curds are packed into the cheesecloth-lined press.
The wood cover on top of the curds is called the Follower. I also splurged on the springloaded pressure gauge accessory that allows me to apply pressure without a bulky, precarious system of weightlifting weights that we used in our previous home-made cheese press invention.
These photos showed the steps for making Farmhouse Cheddar; which will be ready to eat after just one month aging (August 26th, inscribing it on my calendar). I have also made some traditional cheddar, which has several more steps and requires three to twelve months to age before eating. In the past we have had a 50% success rate on hard cheeses, but I am hoping with my new, more professional equipment and more practice, our success rate will improve. After making my own, I realize that paying $8 for a wedge of well- aged, delicious raw cheddar is a real deal!