Cheese Type & Number: Stirred-curd Cheddar, #14

Description: An “easier” cheddar than traditional. This is essentially the same as cheese #11, with a few adjustments.

Source of Recipe: Ricki Carrol

Date: 11/7/2004

Warming the Milk: 2 gallons of whole cow milk purchased from Whole Foods, heated to 90

We cut into this cheese a few days ago. It is great! In fact, I think this may be the best cheese I’ve ever made overall. It has perfect texture, color and flavor.