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How Do I Make ... ?
Cheddar Cheese
Cheddar cheese is one of several hard cheeses that can be stored for a long time. It also takes many months to mature, and blue cheese even longer.

It is a lot easier to make soft cheese, so if this is your first time, you may want to start with this instead? However, soft cheese only keeps a few days, and is no good for some types of cooking. You can find Basket Cheese here, or read-on for Cheddar Cheese detailed below

A large variety of imported cheese is available in China, whilst this country also make over 200 of it's own. You will not find Chinese made cheese in a Guangdong supermarket, and imported ones are extremely expensive, and availability varies.

Recipe Source:
Image: Sharp Cheddar Cheese Anonymous
How to Make Cheddar Cheese
eHow Contributing Writer
Image Courtesy:
eHow & Creative Commons Licence

Cheddar cheese is a semi-hard, yellow-orange cheese that varies in sharpness. It is named after an English village called Cheddar and is widely popular in the United Kingdom. This article will help you to produce your own cheddar cheese at home.
Let's get started: Image: Cheddaring Process
Image Source: James Folsom; Wikipedia
(Reproduced Under Collective Commons Licence)
Things You'll Need:
• Cooking thermometer
• Cheese Press
• 3 Cheesecloth's
• Cheesewax
• 2 gallons of milk
• 1/2 cup of cultured buttermilk
• 1 tsp liquid rennet
• 1/2 cup of chilled water
• 4 tsp non-iodized salt


Step 1. Heat the milk to 88 degrees Fahrenheit in a large pot. Stir in the buttermilk. Let sit for one hour while maintaining the 88-degree temperature. This can be accomplished by letting the pot sit in a sink partially filled with warm water.

Step 2. Add rennet, which contains a proteolytic enzyme, which coagulates milk and divides it into curds (solids) and whey (liquid) into the cool water. Stir the water-rennet mixture into the milk for 30 seconds. While maintaining the 88-degree temperature, let the mixture sit for 45 minutes. During this time, the milk will separate into liquids and solids.

Step 3. Cut the curds into small cubes and let them sit for 20-25 minutes. Slowly stir them for 30-45 minutes while gradually increasing the temperature to 98 degrees Fahrenheit.

Step 4. Strain: Once the curds have settled to the bottom, pour out the excess liquid. Strain the curds in a colander for about 10 minutes. Pour the curds back into the pot, add the non-iodized salt and mix well. Let the pot of curds sit in warm water for one hour. Stir frequently.

Step 5. Line the press with cheesecloth. If you do not have a press, you can make one by cutting both ends off of a large coffee can. Cheesecloth can be improvised from a clean pillowcase. Pour the curds into the cheesecloth. Place a wood follower on top of the cheese and apply 15 pounds of pressure for about 20 minutes. To apply pressure, consider wrapping bricks in aluminium foil.

Step 6. Redress the curds in new cheesecloth. Cover with the wood follower and apply 30 pounds of pressure for 2 hours.

Step 7. Redress the curds in new cheesecloth, cover with the wood follower and apply 30-40 pounds of pressure overnight or for at least 8 hours.

Step 8. Remove the curds from the cheesecloth and allow them to air dry for 3-5 days. Turn the curds frequently to allow all sides to dry evenly.

Step 9. Coat the curds in cheese wax. Age for 2-6 months at 55 degrees Fahrenheit. The longer the cheese ages, the sharper the taste will be. For very sharp taste, age for approximately one year. Basements, cellars and non-working refrigerators are ideal environments for aging cheese.

Tips & Warnings
• Make your own cheese press from a coffee can.
• Rinse the cheesecloth well before using.
• Heavier and longer pressing will produce a firmer cheese.
• Rennet is available in most large supermarkets or over the Internet.
Note: Rennet is not so easy to find in South East China, so click here to learn how to make your own! (Excellent external Link with picture walkthrough).
• The differences between many cheeses are just in the cooking temperature. Use a thermometer to be accurate.
• Once you have mastered this, making blue cheese is fairly simple, and recipes are given on the links below this main article

Portions of this page are modifications based on work created and shared by Google and used according to terms described in the Creative Commons 3.0 Attribution License.
Additional Recipes and Information:
Image: Wikipedia Logo Whilst the recipe above produces a hard cheese similar to Cheddar, it does not include 'The Cheddaring Process'. You can find this described here in great detail

Courtesy of Wikipedia 
eHow offer another good recipe for Sharp Cheddar Cheese here
This one is contributed by Ally Heers, and is slightly different regards temperature, weights, and extra process. If you like a sharp Cheddar, then you should try this recipe first.
Gourmet Sleuth A brilliant page featuring links to 20 cheese recipes and video walkthrough's. This website also has loads of other recipes and food related information.
┬ęDavid B. Fankhauser, Ph.D.,
Professor of Biology and Chemistry
University of Cincinnati Clermont College, Batavia OH 45103
Another fantastic website that links to dozens of cheese recipes - this guy is a real cheese guru!

Dotted in amongst the cheese recipes are also other for diverse things such as root beer. Enjoy!
FANKHAUSER'S RENNET PAGE The same website again, this time with a very detailed pictorial about making rennet
(Not for the squeamish or faint-hearted!)
Related Pages:
•  How do I make Soft Cheese (Basket Cheese)
•  How do I make Butter
This information is as supplied by ourselves, and ably supported by our friends and various internet portals.

In addition we personally wish to thank and Ally Heers for sharing with us all their excellent skills and recipes.
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