This summer, I have a long list of food projects, craft projects, and places to see. On that list… home cheese making! Our first attempt at aged cheese is a farmhouse cheddar, which we are waiting patiently to taste (one month). The recipe is from Home Cheese Making by Rikki Caroll. The process is not that complicated, it just takes a little work each day for about a week and then a month in a temperature-controlled fridge to age. Here are some of the basic steps…
Separate the curds in a cheese cloth to drain.
Then remove from press and leave on counter to dry out turning every few hours for about 3-4 days.
After the cheese rounds are dry then wax the rounds with cheese wax (fun!) and let age for about a month. Fingers crossed!