Cheddar cheese is definitely an American favorite and there are many different types of Cheddar cheese to choose from. Farmhouse Cheddar cheese is a popular, more rustic version of regular Cheddar cheese and is made by farmers who use their own unpasteurized milk. Farmhouse Cheddar has a drier and crumblier texture than traditional Cheddar cheese but still has that same sharp flavor you know and love and can be used just the same as how Cheddar is used.
Farmhouse Cheddar can be eaten just after 1 month of aging which makes it a quick turnaround in terms of most cheeses. Since it’s not aged long, Farmhouse Cheddar does melt fairly quickly. The longer Cheddar ages, the less moisture the cheese will contain and the harder it is to melt. From start to finish, the whole process, other than the aging, takes about 4.5 hours to complete which is fairly quick in terms of cheese recipes. It also doesn’t require cheddaring in the cheesemaking process, despite the name Farmhouse Cheddar.
Although Farmhouse Cheddar has a little bit of a different texture to regular Cheddar cheese, with its same delicious, sharp flavor, it’s a great addition to any dish you would top off with Cheddar cheese. Grilled cheese sandwiches, macaroni and cheese, pasta dishes, soups and more, Cheddar is a great addition to any dish.
With its drier texture, Farmhouse Cheddar is especially delicious when having it simply with some crackers or being the star of the show on a cheese platter.
After you make this Farmhouse Cheddar recipe, you’ll definitely have your friends and family asking you for the recipe to make themselves.
Aging: 1 Month
Skill Level: Intermediate
- 2.65 gallons of whole cow’s milk
- 1/4 tsp of Mesophilic Culture
- 1 tsp of Rennet diluted in 50 ml of water
- 1 tbsp cheese salt
Heat the Milk & Add Culture
- Heat your milk up. When it reaches 90F you can start to add your culture in and stir
- You can do this by placing the milk in a pot or sink of very warm water. If you do this step on the stove, be sure to slowly heat the milk and stir to avoid burning.
- Cover and allow the milk mixture to ripen for 1 hour.
- After ripening for 1 hour, you can add your diluted Rennet
- Make sure to stir gently and thoroughly.
- Let the mixture set for 45 minutes to 1 hour or until you have a clean break.
Cut the Curd
- After the mixture has rested, your curd should be ready to be cut, if not, allow it to sit for longer.
- Cut the curd into 1/2 cm cube size pieces.
Heat the Curds
- Slowly heat the curds until they reach a temperature of about 100°F
- This process should take 30 minutes and should be done very gradually as it makes the cheese moister.
- Regularly stir the mixture during the heating process to prevent the curds matting together.
- Once the temperature is reached, allow the curds to rest for 5 minutes.
Drain the Curds
- Line a colander with a cheesecloth.
- Using a ladle, gently transfer the mixture into the colander to drain.
- Tie a knot in the cheesecloth, hang it and drain for 1 hour.
Mold & Press the Cheese
- After draining for an hour, place the curds into a large bowl and break into smaller pieces roughly 2cm by 2cm.
- Mix the curds with some cheese salt and gently pour the curds into a cheese mold.
- To start the pressing process, start by pressing the curds at 22 lbs. for 10 minutes.
- Remove, flip and rewrap the curds after the 10 minutes.
- Continue to press from 33 lbs. for another 10 minutes.
- Remove, flip and rewrap.
- Continue to press at 66 lbs. for 12 hours.
- Remove and unwrap the cheese and allow the cheese to dry at room temperature for 1 week until a rind has formed.
Storing and Aging the Cheese
- When the cheese has completely dried, you can start to wax the cheese
- After waxing the cheese, store it in an appropriate space to age.
Farmhouse Cheddar can be eaten after 1 month of aging.
For a more in-depth look at how to make Farmhouse Cheddar Cheese watch this video
Video Credit to Deep South Texas