Hard Cheese

We have taken our cheesemaking to the next level- hard cheeses. These cheeses must be pressed and aged, unlike the soft cheeses we have been making. We have made two 2-lb. wheels of cheddar and one 2-lb. wheel of monterey jack so far. Now we are working on some manchego.

After you make the curds, you put them into a cheesecloth-lined mold and press it.

The weight can be adjusted along the lever for more or less pressure.

Peeling the cheesecloth off of the pressed cheese.

This is cheddar. After it is pressed, you leave it out for a couple of days to form a rind.

Waxed cheese

When the cheese is dry to the touch you paint or dip it in wax and put it somewhere cool to age. The type of cheddar in the photo only needs to age for 4 weeks. The longer it ages, the sharper it gets.

2 Responses so far »

  1. 1

    cursedcain said,

    This cheese looks strange, still cool..

  2. 2

    Cheryl said,

    This is so cool! I’ll bet it will be delicious. You can freeze cheese, too, but it tends to crumble after being frozen.

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