How to make Cheddar Cheese (Cloth Banded)

Summary

In this video, the host walks viewers through the process of making traditional cloth-banded cheddar, a classic English cheese from Somerset. The recipe features simple ingredients like full cream milk, mesophilic culture, rennet, and cheese salt, along with the unique step of cloth banding the cheese instead of waxing. The process includes heating, curd cutting, cheddaring, and pressing, followed by air-drying and coating the cheese with coconut oil. After maturing for several months, this cheddar promises rich flavor, enhanced by the traditional cloth banding technique, which helps develop its distinct character.

Takeaways

• 😀 Traditional Cloth-Banded Cheddar is made using cheesecloth and coconut oil instead of wax for a richer flavor.
• 😀 You will need 10 liters of full-cream milk, mesophilic culture, calcium chloride, liquid rennet, annatto, cheese salt, and cheesecloth for this recipe.
• 😀 The milk is heated to 31°C (88°F) before adding the mesophilic culture, which is stirred gently after being sprinkled on top.
• 😀 The milk must be allowed to acidify for 40 minutes before adding annatto, calcium chloride, and rennet while stirring gently to avoid aerating.
• 😀 A clean break test is done after 40 minutes, and if it's not clean enough, the curds are left for another 10 minutes.
• 😀 The curd is cut into 1.25 cm (½ inch) cubes, and after 5 minutes of healing, the temperature is increased gradually to 39°C (102°F) over 40 minutes.
• 😀 The cheddaring process involves letting the curds settle, draining the whey, and flipping the curd mass every 10 minutes while maintaining a steady temperature.
• 😀 The curd is milled into small cubes after draining, and cheese salt is mixed in thoroughly.
• 😀 The curd is pressed with a cheese press, first with 11 kg (24 lbs) of pressure for 1 hour, then with 22 kg (50 lbs) of pressure for 12 hours to knit the curds together.
• 😀 The cheese is air-dried for 2-3 days before being cloth-banded with coconut oil to seal it, ensuring no dust or contaminants can enter.
• 😀 The cloth-banded cheddar is then matured at 10°C (50°F) for 3-6 months, with weekly turning to develop flavor and texture.

Q & A

What is cloth banded cheddar, and how is it different from other types of cheddar?

Cloth banded cheddar is a traditional English cheese from the Somerset area. Unlike other cheddars that are often waxed, cloth banded cheddar is wrapped in cheesecloth and coated with coconut oil or lard, which helps enhance the flavor. This method allows the cheese to mature more naturally.

Why is coconut oil used instead of lard for banding the cheddar?

Coconut oil is used as a substitute for lard because it provides similar properties for banding the cheese and helps to form a protective layer that prevents contamination. It's a suitable alternative, especially when lard is unavailable.

What ingredients are needed to make cloth banded cheddar?

The ingredients required are 10 liters of full cream milk, 1/8 teaspoon of mesophilic culture, 2.5 ml (1/2 teaspoon) of calcium chloride, 2.5 ml (1/2 teaspoon) of liquid rennet, 12 drops of annatto, 1.5 tablespoons of cheese salt, cheesecloth, and either lard or coconut oil for banding.

Why is the temperature of the milk important during the cheese-making process?

The temperature is crucial because it ensures that the cultures and rennet activate properly, allowing the curds to form and the cheese to set correctly. For this recipe, the milk is heated to 31°C (88°F) initially, then it is gradually increased to 39°C (102°F) during the cheddaring process.

What does the addition of annatto do to the cheese?

Annatto is used to give the cheddar a creamier, yellowish appearance. It does not affect the flavor significantly but enhances the visual appeal of the cheese.

What is the purpose of the 'cheddaring' process in making cheddar cheese?

The cheddaring process involves cutting, stacking, and turning the curds to help expel excess whey and promote the development of the texture characteristic of cheddar cheese. It also encourages the curds to knit together, leading to a firmer cheese.

How long is the cheddaring process, and what steps are involved?

The cheddaring process lasts for about 45 minutes. During this time, the curds are repeatedly cut, turned, and stacked in the pot. The temperature is maintained at 39°C (102°F), and the curds are allowed to settle, with whey being drained at various stages.

What role does the pressing of the cheese play in its formation?

Pressing the cheese is essential to compress the curds and remove any remaining whey. This helps the curds knit together, forming a solid block of cheese. The initial pressing is done with 11 kg (24 lbs) of pressure for one hour, followed by a heavier pressing at 22 kg (50 lbs) for 12 hours.

How long should cloth banded cheddar be matured, and what are the storage conditions?

Cloth banded cheddar should be matured for at least 3 months, with longer maturation resulting in a sharper flavor. It should be stored at a temperature of 10°C (50°F), and the cheese should be turned weekly to ensure even aging.

What does 'milling' the curds mean in the context of cheddar cheese-making?

Milling the curds involves cutting the curds into smaller pieces, typically about 1.25 cm (1/2 inch) cubes. This process helps distribute the salt evenly throughout the curds before pressing, contributing to the overall flavor and texture of the final cheese.