Has anyone ever made a double milled cheddar? I have made a lot of traditional cheddar and had a hard time getting them to knit properly. It got better with practice, but was never perfect. This makes me wonder, if my warm curds didn’t want to knit properly, how would you go about a double mill process?

It is discussed in a couple of books I have, but it says you can cut up any cheese that is finished, store bought or home made, and then mix something in it like cranberries, and put it in the press and stick it back together. That sounds easy, but I know better.

I want to make a cheddar with cranberries in it. I had one at the Cheese Festival that I went to and it was wonderful. My book has the double milled section that says that it is how you add cranberries to cheddar. I don’t know if you can just make cheddar and put dried cranberries in it or not.

I looked the up on the internet and all of the commercial ones that I found said double milled on the package.

Never made it, never made a cheddar at all although it’s on my wish list….

I haven’t made a double milled cheddar; but in order to get your cheddar to knit you’re going to need a lot of pressure.  For my 6” mold I used upwards of 120 lbs of direct weight.  Also, it needs to be at least 24 hours.  I’ve heard of people pressing for as long as 3 days.

And keep it worm or it wont knit.

I have the same opinion. The recipe books don’t mention any of that. I found where one person had made fresh curds to use it for a cement to stick one back together.

I wonder why you don’t just put the dried cranberries in there to begin with. I know, it’s a mold issue, but surely you can salt them like you do the peppers in pepper jack and that would prevent that.

I had one of these at the festival I went to and it was my favorite of all of the cheeses there. So I want to make one, but I don’t want to have it not knit back together.