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. Read more
Many recipes that have cheese as a main ingredient really do demand the true full and sharp taste of Cheddar. Think cheese scones and cheese puffs. They just wouldn’t be the same with a more mild flavoured cheese.
A decent Cheddar can be expensive, especially the delicious vintages, but making your own Cheddar at home can yield you a far superior cheese than the cheap blocks you might buy otherwise at your local store.
Making your first block of Cheddar can seem daunting though. While the name of this cheese came from the area in England where it originated, cheddaring is also the term for the technique of milling and stacking the curds during the make, a seemingly complex process that can deter new cheese makers. Read more