The Modern Cheesemaker by Morgan McGlynn

Author:Morgan McGlynn
Language: eng
Format: epub
Publisher: White Lion 2
Published: 2019-03-22T16:00:00+00:00

◁ Cheddar

I was lucky enough to be raised on good farmhouse Cheddar, and it is still one of my favourite cheeses. I love a good British Cheddar like Westcombe, Quicke’s or Montgomery’s, and have found inspiration for this recipe from those traditional makers.

9 litres (153/4 pints/38 cups) milk

1/8 tsp calcium chloride, diluted in 50ml (13/4fl oz) water

1/8 tsp mesophilic culture

1/2 tsp liquid rennet

2 tbsp salt cheese wax (optional)

MAKES 800g (1lb 12oz)

You will need: cheesecloth or muslin sheets, an instant-read thermometer, a curd knife and a Cheddar mould

1 In a large saucepan, heat the milk to 29°C (85°F), stirring frequently to prevent it sticking to the bottom of the pan. As the milk is heating up, add the calcium chloride. When the milk reaches the required temperature, add the mesophilic culture, stir, cover with the pan lid and set aside for 1 hour.

2 Stir the milk, then add the rennet. Mix in thoroughly to make sure the rennet is evenly distributed, then set the milk aside for another hour until you see the curds separate from the whey.

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