In my last post, I suggested that Farmhouse Cheddar is worth giving a go as your first hard cheese attempt.
The beauty of Farmhouse Cheddar is that it skips the Cheddaring part of making Traditional Cheddar and saves a lot of time, and complexity.
Because it can be difficult to understand what the whole Cheddaring step of making Traditional Cheddar is all about if you haven’t seen it, or done it I thought I would post the You Tube videos below which demonstrate the Stacking, Cheddaring and Milling process of making Traditional Cheddar.
These videos show cheese making on much bigger scale than home cheese making but are really interesting for getting a glimpse of how it’s done in a more commercial set up and getting a feel for the cheddaring process.
Cutting and Stacking The Curds
Restacking The Curds
Milling The Curds
From the point of the last video, the milled curds would then be salted and pressed.
So this post may have helped you decide whether to stick with the easy going Farmhouse Cheddar, or brave it and go for the Traditional Cheddar.
I would love to hear how you go if this is your first hard cheese make. Or, if you are a regular Cheddar maker, whether you have any secret Cheddar tips or tricks for the Curd-Nerd readers.
Do you have any questions or comments about cheddaring process? Join the discussion over at the Curd Nerd Forum. We would love to hear from you!