📝 About This Recipe
Experience the pinnacle of traditional cheesemaking with this authentic Clothbound Aged Cheddar, a process that transforms humble milk into a complex masterpiece of savory, nutty, and sharp notes. Unlike wax-sealed varieties, the breathable muslin wrap allows the cheese to respire, developing a rustic, earthy rind and a crumbly, crystalline texture. This is a labor of love that rewards the patient artisan with a deep, lingering finish reminiscent of the English countryside.
🥗 Ingredients
The Foundation
- 2 gallons Whole Raw Milk (High quality, non-homogenized; farm fresh is best)
- 1/4 teaspoon Mesophilic Starter Culture (MA 11 or similar) (Direct-set powdered culture)
- 1/2 teaspoon Liquid Animal Rennet (Diluted in 1/4 cup cool, non-chlorinated water)
- 1/2 teaspoon Calcium Chloride (Diluted in 1/4 cup cool water; essential if using pasteurized milk)
Seasoning and Finishing
- 2 tablespoons Non-iodized Cheese Salt (Pure sea salt or flake salt)
- 1/2 cup Lard or Ghee (Rendered and room temperature for binding the cloth)
- 2 yards Cotton Muslin or Cheesecloth (Boiled and dried for sterilization)
👨🍳 Instructions
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1
Slowly heat the milk in a large heavy-bottomed pot or double boiler to 86°F (30°C). Stir gently to ensure even heating and prevent scorching.
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2
Sprinkle the mesophilic culture over the surface of the milk. Let it rehydrate for 2 minutes before using an up-and-down motion with your skimmer to incorporate. Cover and let ripen for 45 minutes, maintaining the temperature.
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3
Add the diluted calcium chloride (if using) and stir for 1 minute. Add the diluted rennet and stir gently for exactly 1 minute. Use your skimmer to 'still' the milk so it stops moving. Cover and let sit for 40-45 minutes until a 'clean break' is achieved (the curd should split cleanly when lifted with a knife).
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4
Cut the curd into 1/4-inch cubes using a long knife. Let the curds rest for 5 minutes to firm up and begin expelling whey.
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5
Slowly raise the temperature to 100°F (38°C) over the course of 30-40 minutes. Stir constantly but very gently to keep the curds from matting together. The curds will shrink to the size of corn kernels.
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6
Once at 100°F, maintain the heat and stir for another 30 minutes. The curds should be firm and springy when squeezed lightly in your hand.
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7
Let the curds settle to the bottom of the pot for 10 minutes. Pour off the whey until the level reaches the top of the curd mass.
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8
The Cheddaring Process: Transfer the curds to a colander lined with cheesecloth. Once drained, place the curd mass back into the warm pot. Cut the mass into two slabs. Every 15 minutes for 1 hour, flip the slabs and stack them, keeping the pot warm (about 95°F) to develop acidity.
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9
Milling: Once the slabs feel like cooked chicken breast, cut them into 1/2-inch cubes (milling). Place back in the pot and toss with the cheese salt in three stages, ensuring even distribution.
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10
Molding: Line a cheese press with muslin and pack the salted curds tightly. Press at 10 lbs for 1 hour, then remove, flip, and re-wrap.
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11
Final Pressing: Press at 40 lbs for 12 hours, then increase to 50 lbs for another 12 hours. The cheese should be firm and the rind closed.
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12
Clothbounding: Remove the cheese from the press. Rub the surface with a thin layer of lard. Wrap the cheese tightly in two layers of sterilized muslin, 'painting' more lard onto the cloth to make it adhere perfectly to the cheese. There should be no air pockets.
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13
Aging: Place the cheese in an aging space (50-55°F with 80-85% humidity). Flip the cheese daily for the first month, then weekly. Age for a minimum of 6 months, though 12-18 months yields the best flavor.
💡 Chef's Tips
Temperature control is vital; even a few degrees off can change the texture from creamy to rubbery. Always use non-chlorinated water for diluting rennet, as chlorine will kill the enzymes. If mold appears on the outside of the cloth, don't panic; it's part of the natural aging process of a clothbound cheese. Ensure your lard or ghee is fresh and high-quality, as it protects the cheese from drying out too quickly. Keep a detailed cheese log including dates, temperatures, and pH (if possible) to replicate your successes.
🍽️ Serving Suggestions
Serve at room temperature with crisp Honeycrisp apple slices and Marcona almonds. Pair with a bold Cabernet Sauvignon or a malty English Strong Ale. Accompany with a dollop of fig jam or caramelized onion chutney on a sourdough cracker. Shave over a warm bowl of potato leek soup for a luxurious, melting finish.