I made my first successful batch of hard cheese over the weekend (at least so far, so good, but we won’t taste for another month) to use up some surplus milk. The recipe I used came from Home Cheese Making: Recipes for 75 Homemade Cheeses (left picture).
I had already made several batches of soft cheese (mozzarella) that came out beautifully using recipes from this cheesemaking book, but my first attempt at a hard cheese resulted in something that I didn’t dare attempt to eat. I think my failure had to do with the fact that I didn’t follow the exact instructions from the recipe book. This time I followed the Farmhouse Cheddar recipe step-by-step, even going so far as to dechlorinate the water that I used to dissolve the rennet tablet. Below is the result of my efforts, although I still have to wait another 24-hours for it to dry enough to be put into cheese wax. It will be put up to age for one month after waxing. I can’t wait to try it!