Making authentic cheddar cheese at home might seem intimidating, but with the right equipment and instructions, you can create professional-quality cheddar in your own kitchen. This comprehensive guide walks you through the complete cheddar-making process using the Booneve Cheese Press, from milk selection to aging techniques.
Introduction to Homemade Cheddar Cheese
Cheddar cheese, originating from the English village of Cheddar in Somerset, is one of the world’s most popular cheeses. Known for its firm texture and rich, sometimes sharp flavor, cheddar is remarkably versatile and rewarding to make at home. The distinctive “cheddaring” process sets this cheese apart and develops its characteristic texture and flavor profile.
What makes homemade cheddar special is controlling every aspect of production—from selecting high-quality milk to determining the aging period. With a quality tool like the Booneve Cheese Press, you can achieve excellent results that rival artisanal store-bought varieties.
Essential Equipment for Making Cheddar Cheese
Before starting your cheddar cheese journey, gather these critical tools:
- Booneve Cheese Press — Essential for proper formation and moisture control
- Digital thermometer with 1°F accuracy
- Large stainless steel pot (minimum 5-gallon capacity)
- Long knife for cutting curds
- Slotted spoon
- Cheesecloth
- Large colander
- pH meter (highly recommended for cheddar)
- Cheese wax or vacuum sealer for aging
Ingredients for a 2-pound (900g) Wheel of Cheddar
- 2 gallons (7.5 liters) whole cow’s milk (not ultra-pasteurized)
- 1/4 teaspoon mesophilic culture (MA4001 or MM100)
- 1/8 teaspoon calcium chloride diluted in 1/4 cup non-chlorinated water
- 1/2 teaspoon liquid rennet diluted in 1/4 cup non-chlorinated water
- 1 tablespoon cheese salt (non-iodized)
- Optional: 1/4 teaspoon annatto cheese coloring for traditional orange color
Step-by-Step Cheddar Cheese Making Process
Day One: Creating the Foundation
Step 1: Prepare and Heat the Milk (30 minutes)
- Pour milk into your stainless steel pot
- Heat gently to 88°F (31°C)
- If using, add diluted calcium chloride and stir thoroughly
- If desired, add diluted annatto coloring for traditional orange cheddar
Step 2: Culture the Milk (45 minutes)
- Sprinkle mesophilic culture over the milk surface
- Let sit undisturbed for 2 minutes to rehydrate
- Stir using gentle up-and-down motions for 1-2 minutes
- Cover and maintain 88°F (31°C) for 45 minutes
Step 3: Add Rennet and Form Curd (40 minutes)
- Add diluted rennet while stirring gently
- Stir for exactly 1 minute
- Cover and maintain temperature for 35-40 minutes
- Check for clean break (curd splits cleanly when cut with knife)
Step 4: Cut the Curd (15 minutes)
- Cut the curd into 1/4-inch (0.6 cm) cubes (smaller than many other cheeses)
- Make vertical cuts in grid pattern
- Make horizontal cuts at angles
- Let curds rest for 5 minutes after cutting
Step 5: Cook the Curds (45 minutes)
- Gradually increase temperature to 100°F (38°C) over 30 minutes
- Stir continuously to prevent matting
- Hold at final temperature for 15 additional minutes
- Continue stirring to maintain curd separation
Step 6: Drain and Begin Cheddaring (15 minutes)
- Allow curds to settle for 5 minutes
- Pour off whey until curds are just exposed
- Keep temperature around 100°F (38°C) during this process
The Unique Cheddaring Process
Step 7: Cheddaring (60 minutes)
- Push curds to one side of the pot, forming a packed mass
- Place a cutting board on top with light weight
- Keep temperature at 100°F (38°C)
- After 15 minutes, cut the slab in half and stack
- After another 15 minutes, re-stack with bottom slab on top
- Repeat stacking two more times at 15-minute intervals
- The slabs should become noticeably more elastic and stretchy
Step 8: Milling the Curd (10 minutes)
- Cut the cheddar slabs into 1/2-inch (1.3 cm) strips
- Break these strips into 1/2-inch cubes
- Place in a large bowl
Step 9: Salting (20 minutes)
- Sprinkle 1/3 of the salt over the curds
- Gently mix for 1-2 minutes
- Add another 1/3 of salt and mix
- Add final 1/3 of salt and mix again
- Let sit for 10 minutes, mixing occasionally
- The curds should begin to look shiny
Using Your Booneve Cheese Press for Perfect Cheddar
Step 10: First Pressing (1 hour)
- Line the cylinder of your Booneve Cheese Press with cheesecloth
- Transfer the salted curds into the cloth
- Fold the cloth neatly over the top of the curds
- Place the wooden follower on top
- Assemble the Booneve press with threaded rods through the base and upper frame
- Add springs and tighten wing nuts to apply light pressure (10-15 pounds)
- Press for 1 hour at room temperature
Step 11: Flip and Second Pressing (12 hours)
- Remove cheese from the Booneve press
- Unwrap, flip the cheese, and rewrap in fresh cheesecloth
- Return to the press
- Apply medium pressure (20-30 pounds) by tightening wing nuts further
- Press for 12 hours (overnight)
Step 12: Final Pressing (24 hours)
- Remove, unwrap, flip, and rewrap in fresh cheesecloth again
- Return to the Booneve press
- Apply firm pressure (40-50 pounds) by tightening wing nuts significantly
- Press for 24 hours
- The Booneve press’s calibrated spring system ensures consistent pressure throughout this critical period
Aging Your Cheddar Cheese
Step 13: Air Drying (2-5 days)
- Remove from press and remove cheesecloth
- Place on a clean cheese mat
- Store in cool environment (50-55°F/10-13°C) with 80-85% humidity
- Turn twice daily
- Continue until surface is dry to the touch and begins to form a slight rind
Step 14: Preparing for Aging
- Once dry, either:
- Apply cheese wax in 2-3 thin layers
- Vacuum seal the cheese
- Label with date and any specific details
Step 15: Aging Process
- Age in cool environment (50-55°F/10-13°C) with 75-80% humidity
- Mild cheddar (1-2 months): Smooth and mellow
- Medium cheddar (3-6 months): More pronounced flavor
- Sharp cheddar (7-12 months): Distinctive tang and complexity
- Extra sharp cheddar (12+ months): Intense flavor with potential crystalline texture
- Turn weekly if waxed (not necessary if vacuum sealed)
Why the Booneve Cheese Press is Ideal for Cheddar Making
The Booneve Cheese Press offers several advantages specifically for cheddar production:
- Proper Moisture Control: The stainless steel drainage tray and even pressure distribution ensure optimal whey removal—critical for cheddar’s texture.
- Consistent Pressure: The calibrated spring system provides exact, maintained pressure throughout long pressing periods, essential for proper cheddar formation.
- Adjustable Compression: The adjustable wing nuts allow for the three distinct pressing stages cheddar requires.
- Durability for Extended Process: The Siberian pine construction stands up to the prolonged pressing time cheddar demands.
Troubleshooting Common Cheddar Issues
Problem: Cheese Too Crumbly
- Likely cause: Excessive acid development during cheddaring
- Solution: Monitor pH more carefully in future batches
- Adjustment: Reduce ripening time before adding rennet
Problem: Cheese Too Soft or Moist
- Likely cause: Insufficient pressing
- Solution: Ensure proper pressure with your Booneve press
- Adjustment: Extend final pressing time by 4-6 hours
Problem: Bitter Flavor
- Likely cause: Too much rennet or calcium chloride
- Solution: Measure more precisely in future batches
- For current batch: Extended aging may help flavors balance
Serving and Enjoying Your Homemade Cheddar
Young cheddar (1-3 months) shines when melted in grilled cheese sandwiches, macaroni and cheese, or atop baked potatoes. Medium-aged cheddar (4-8 months) pairs beautifully with apples, pears, and crackers on a cheese board. Sharp aged cheddar (9+ months) stands up wonderfully to robust red wines and craft beers.
Your Booneve press-formed cheddar will slice beautifully for sandwiches and creates spectacular cheese boards with its professional appearance and texture.
Conclusion: Mastering Cheddar with Your Booneve Press
Creating authentic cheddar cheese at home is one of the most rewarding projects for the serious home cheesemaker. While the process requires time and attention, the Booneve Cheese Press makes achieving professional results accessible. The precision and quality of your equipment directly translate to the excellence of your finished cheese.
With practice and patience, your homemade cheddar will develop the complex flavors and perfect texture that make this cheese a worldwide favorite. Your Booneve press is not just a tool but a partner in your cheesemaking journey, ensuring consistent results batch after batch.
Have you made cheddar with your Booneve press? What aging period do you prefer? Share your experiences in the comments below!
Next in our cheese series: How to make traditional Swiss Emmental with your Booneve Cheese Press
Frequently Asked Questions About Making Cheddar Cheese
Is the cheddaring step really necessary?
Yes, the cheddaring process (stacking and turning curds) is what gives cheddar its unique texture and flavor development. Don’t skip this step!
How can I tell if my cheddar is aging properly?
Properly aging cheddar will develop a darker color and firmer texture over time. If waxed, there should be no mold under the wax. The cheese should smell pleasant with no ammonia odors.
Can I add flavors to my homemade cheddar?
Absolutely! Add herbs, spices, or other flavorings during the salting stage. Popular additions include cracked black pepper, garlic, chives, or hot peppers.
How long can I age my cheddar?
With proper waxing or vacuum sealing, cheddar can age for years. Some artisanal cheddars are aged 5+ years for incredibly complex flavors.