Beginner’s Guide to Making Farmhouse Cheddar
What is Farmhouse Cheddar?
Farmhouse Cheddar is a rustic version of traditional Cheddar cheese. Unlike traditional Cheddar, it does not undergo the cheddaring process of stacking and milling the curds. This makes it simpler and quicker to produce, making it an excellent choice for home cheesemakers. Farmhouse Cheddar tends to be slightly drier and crumblier than traditional Cheddar but still boasts a full, sharp flavor.
Introduction to Farmhouse Cheddar
Farmhouse Cheddar is relatively easy to make compared to other hard cheeses. It requires basic cheesemaking equipment and ingredients, and the process can be completed in a few hours. The cheese does need to be pressed, stored, and aged to develop its characteristic flavor and texture. Aging can range from a few weeks to several months, depending on your preference for sharpness.
Recipe for Making Farmhouse Cheddar at Home
Ingredients:
- 2 gallons of whole milk (raw or pasteurized, but not ultra-pasteurized)
- 1 packet of direct-set mesophilic starter or 2 tablespoons of cultured buttermilk starter
- 1/2 teaspoon of liquid rennet, diluted in 1/4 cup cool, unchlorinated water
- 1 tablespoon of cheese salt (non-iodized)
Equipment:
- Large stainless steel pot (at least 3 gallons)
- Dairy thermometer
- Long knife for cutting curds
- Slotted spoon
- Cheesecloth
- Cheese press
Instructions:
- Heat the Milk: Pour the milk into the pot and heat it to 90°F (32°C) while stirring gently.
- Add the Starter: Add the mesophilic starter and stir thoroughly. Cover the pot and let the milk ripen for 45 minutes.
- Add the Rennet: Add the diluted rennet and stir gently for 1 minute. Cover and let the milk sit at 90°F (32°C) for 45 minutes, or until a clean break is achieved.
- Cut the Curds: Cut the curds into 1/2-inch cubes and let them rest for 5 minutes.
- Cook the Curds: Slowly heat the curds to 100°F (38°C) over 30 minutes, increasing the temperature by no more than 2°F every 5 minutes. Stir gently to prevent the curds from matting.
- Drain the Curds: Pour the curds into a cheesecloth-lined colander and let the whey drain for 1 hour.
- Salt the Curds: Break the curds apart with your fingers and mix in the salt.
- Press the Cheese: Place the curds into a cheesecloth-lined mold and press at 10 pounds for 15 minutes. Remove, unwrap, flip, and press at 20 pounds for 12 hours.
- Air Dry: Remove the cheese from the press and let it air dry for 1-3 days until a dry rind forms.
- Age the Cheese: Wax the cheese and age it at 45-60°F (7-15°C) for at least 1 month. The longer it ages, the sharper the flavor will become.
Hey everyone, I’ve included a video here to help you make the recipe above, the ingredients might not be exactly the same as mine but at least it helps you follow along with some visual learning and tips! Hope it helps! (feel free to use my recipe or the one in the video)
Taste, Texture, and Pairings
Taste: Farmhouse Cheddar has a sharp, full flavor with nutty and buttery notes. The flavor intensifies with aging.
Texture: The cheese is semi-hard, crumbly, and slightly drier than traditional Cheddar.
Smell: It has a rich, savory aroma with hints of butter and nuts.
Pairings: Farmhouse Cheddar pairs well with a variety of foods and beverages:
- Wine: Bordeaux Blanc, Côte Du Rhône, Pinot Grigio, Tempranillo
- Beer: Brown Ale, Citrus IPA, Semi-Dry Hard Cider
- Savory Foods: Italian Sopressata, Pita Chips, Sesame Crackers, Summer Sausage
- Sweet Foods: Currant Preserves, Warm Apple Pie
Enjoy your homemade Farmhouse Cheddar with these pairings for a delightful culinary experience!
Farmouse Cheddar Troubleshooting Tips!
Here is a troubleshooting table with solutions for common issues encountered when making Farmhouse Cheddar:
Problem | Possible Cause | Solution |
---|---|---|
Milk does not coagulate | Old or over-pasteurized milk, inactive rennet | Use fresh milk, ensure rennet is active and not expired, try a different milk source[1][2][6] |
Milk coagulates too fast | Milk is too acidic, too much starter culture, overly long ripening period | Use less starter culture, shorten ripening time[6] |
Curds won’t come together | Improper temperatures, using UHT milk, curds got too hot or not hot enough | Maintain proper curd temperature (160-170°F for stretching), use non-UHT milk[6] |
Curds disintegrate when stirring | Rennet is too weak, improper mixing of rennet, overmixing | Increase rennet amount, gently mix rennet, avoid overmixing[6] |
No clean break during coagulation | Milk needs more time to set, inactive rennet | Allow more setting time, add a small amount of fresh rennet[1][2][6] |
Curds are too soft | Milk is over-pasteurized or over-homogenized | Add more rennet (before cutting curds), add more starter culture[6] |
Bitter cheese | Not enough draining, not enough salt, over-aged | Add more salt, drain better, discard if severely over-aged[5][6] |
Rubbery cheese | Too much rennet used, overworked or overcooked curds | Use less rennet, avoid overworking/overcooking curds[6] |
Bland cheese | Not enough whey expelled, curds heated too rapidly, needs more aging, lacks lipase | Cut curds smaller, heat slowly, age longer, add lipase[6] |
Curds difficult to press | Excess stirring or cooking of curds | Avoid overstressing curds, follow instructions closely[6] |
Cracks in pressed cheese | Too little pressure during pressing | Increase pressure and pressing time, try hot water dip[4][7] |
Oily surface during drying | Too high drying temperature | Move cheese to a cooler location[6] |
Cheese is too hard/dry/crumbly | Too much rennet, overcooking curds, needs more humidity | Reduce rennet, avoid overcooking, keep aging environment humid[6] |
Mold growth | Cracks in rind, insufficient drying, improper waxing | Fill cracks with brine, ensure proper drying, rewax thoroughly[4][6] |
Acidic/sour taste in fresh curds | Excess acid development due to slow coagulation | Ensure proper coagulation time, adjust rennet amount[6] |
These solutions should help address common issues and improve your Farmhouse Cheddar cheesemaking experience.