Aged Cheddar Cheese Recipe

Name: Aged Cheddar Cheese
Prep time: 60 min
Total time: 60 min
Yield: about 2 pounds
Cuisine: English
Ingredients: 2 gallons whole milk (not ultra-pasteurized); 1/4 teaspoon mesophilic starter culture; 1/2 teaspoon liquid rennet diluted in 1/4 cup cool water; 2 tablespoons cheese salt (non-iodized); Annatto coloring (optional, for orange color)

English · Cheese · 60 min total

Aged Cheddar Cheese recipe videos

Aged Cheddar is a sharp, crumbly cheese that develops complex flavors over months of aging. This recipe guides you through making your own aged cheddar at home, yielding a delicious cheese perfect for snacking or cooking.

60
min prep

16
servings

120
kcal/serving

Ingredients

2 gallons whole milk (not ultra-pasteurized)
1/4 teaspoon mesophilic starter culture
1/2 teaspoon liquid rennet diluted in 1/4 cup cool water
2 tablespoons cheese salt (non-iodized)
Annatto coloring (optional, for orange color)

Instructions

Heat milk in a large pot to 90°F (32°C). Remove from heat and sprinkle starter culture over surface; let rehydrate for 2 minutes, then stir gently for 1 minute.
Cover and let ripen for 45 minutes at 90°F.
Add diluted rennet and stir with an up-and-down motion for 1 minute. Cover and let set for 45 minutes, or until curd gives a clean break.
Cut curd into 1/4-inch cubes. Let rest for 5 minutes.
Slowly heat curds to 100°F (38°C) over 30 minutes, stirring gently every few minutes to prevent matting. Hold at 100°F for 30 minutes, stirring occasionally.
Drain whey through a cheesecloth-lined colander. Save whey for other uses if desired.
Place curds in a cheese mold lined with cheesecloth. Press at 10 pounds of pressure for 15 minutes, then remove from mold, flip, and re-press at 20 pounds for 12 hours.
Remove cheese from press, unwrap, and rub with salt. Place on a drying mat at room temperature (65-75°F) for 2-3 days, turning daily, until rind is dry to touch.
Age cheese in a cheese cave or refrigerator at 50-55°F (10-13°C) and 80-85% humidity for at least 2 months, preferably 6-12 months. Turn cheese weekly and wipe off any mold with a brine solution (1 tablespoon salt per cup water).
After aging, vacuum seal or wax the cheese for storage. Enjoy!

Tips

Use high-quality, non-ultra-pasteurized milk for best results.
Maintain consistent temperature and humidity during aging to prevent unwanted mold.
Aged cheddar can be stored in the refrigerator for several months after aging.

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