Cheddaring Process | Demonstrating How It’s Done

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.


Cheddaring Of Cheese - The Cheddaring Process


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!


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5 thoughts on “Cheddaring Process | Demonstrating How It’s Done

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  • 20/07/2011 at 6:37 pm

    don’t be scared of the cheddaring process -after a few times it becomes quite easy. It also alows you to “finesse” the leakage of whey.

    • 20/07/2011 at 6:45 pm

      I agree Richard. It’s the best way to get familiar with how the curds ‘feel’ so as to predict what your final product will be like. It’s somewhat therapeutic too once you get into the process. Thanks for dropping by!

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  • 11/02/2014 at 12:42 pm

    I have tried both, our favorite was the farmhouse cheddar (able to eat it sooner), though my husband sure didn’t want to share any of the traditional (after 8 months of aging) it tasted like a medium cheddar with the correct texture and I will probably try it again shortly.

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