How to Make Clothbound Cheddar Cheese at Home (Part 6 Cheesemaking Series)

The book that started my journey, "Nourishing Traditions", you can find it here: amzn.to/2thBks1

Visit www.thepromiselandfarm.org for the complete recipe. Part 7 contains the last step, wrapping the cheese for aging and a description of the final cheese.

How to make clothbound / bandage rapped cheddar cheese at home!

Cheddar cheese came from a town called "Cheddar" England in the 1500's. Cheddar was traditionally made by a farm wife. Cheddar was developed as a way to preserve fresh milk during the peak of the green growing season and when cows are typically at there height of lactation just after spring calving. Cheddar can be eaten young at 3 months and can age as long as 24 months for a strong cheddar. Make your Cheddar in the Spring and early summer. Then you can enjoy your finely aged cheese in the winter when the cows are eating hay.

INGREDIENTS
Milk: 4 Gallons of milk that is unpasturized, unhomognized, farm fresh, from cows eating green forage. Milk that is no older than one day old. Yesterday and todays milk. You'll need to find a farmer for this or buy your own cow. Visit Real Milk to find a source of milk in your area.
Mesophilic type II direct set culture: 1/2 teaspoon (or 1 cup / 8 cubes of a mother culture prepared culture)
Calcium Choloride (optional): 1/2 teaspoon, diluted just before use in 1/2 cup clean water
Annattoo cheese: 3/4 teaspoon coloring diluted just before use in 1/2 cup water (optional only if you want a yellow / orange cheese)
Rennet: 3/4 teaspoon, diluted in 1/2 cup water just before use
Salt: 1/4 cup (must be non iodized)