I found a recipe for what was described as a farmhouse cheddar and decided to give it a try today. After making this recipe I don’t really see how it can taste like a cheddar but expect it to taste more on the line of a Colby.
The recipe in a nutshell is:
heat to 88 degrees F
add starter and ripen for one hour
add rennet and set for 45 minutes.
cut to 1/4”
raise temp to 100 degrees over 30 minutes.
hold at 100 degrees for 30 minutes.
drain for 20 min. - 1 hour ( I went with the hour)
salt
press.
As I said, I don’t really see how this can taste like a cheddar since it is not heated and stirred, nor is there a cheddaring step.
Also, when preparing to pack the curd into the mold, I did not get a distinctive cheddar smell from the curd as I do with a stirred curd or traditional cheddar.
I was just wondering what I could expect once I crack this cheese open. It’s supposed to be ready to eat in 30 -60 days so I figured I’d give it a try.

Dave

where is the cheddaring process?? this is not a cheddar

funny i have just made one last night and wondering the same thing i havn’t made a really good mature cheddar you know nice dry and very sharp

I’ve come across three levels of Cheddar recipes. Mostly, they are different in whether and how the cheddaring is done. And, as they call for more cheddaring, they become more time-consuming and complex. I’ve made many batches at all three levels and they are all good cheeses. They are similar in the cultures used, culturing temperatures. etc. They just differ in how the curds are cooked/cheddared. I think they all “resemble” a Cheddar cheese. They’ve all tasted great. However, taking the time and effort to do a “real” cheddaring (as best as one can with home equipment) and good aging does result in a stronger flavored Cheddar cheese.

So, it comes down to what you are wanting. If you want a true, sharp Cheddar with dense structure, you should probably go with the more complex recipes. If you want a cheese that is milder, softer and can be eaten sooner and don’t have time for full Cheddaring, the Farm House recipes work great, too.

I’ve made several.  Its a shortcut process to give you a semblance of cheddar.  And yes, it turns out dry - very dry - and sharp.  Its not my personal favorite; but my youngest son loves it and my wife - who’s not big on cheese - eats this one.  I’ve tried playing with the pressing regime, the temps, etc to get a more moist cheese, but without success.  It is what it is.  Even a larger wheel has no discernible effect on it.  I have one in the cave right now that’s ready in about a week, made with thermophilic starter just to see what difference in taste will occur.  It actually drained whey while in the wax, forming a bulge.  I had to open the wax, drain it, and re-wax it.  Dave, if you’re after a great, sharp cheese, I recommend Derby.

Thanks for the replies folks….
I sort of figured this would not be considered a true cheddar since, as Nabil pointed out, there was no cheddaring process involved. I have done a stirred curd cheddar and was happy with the result.
I’ve been looking at this recipe for awhile and since I’m fighting a head cold it seemed like an easy recipe to do yesterday. I guess time will tell how my family and I like it.
Rich, how long do you let yours age? The recipe said it can be consumed in one to two months. We don’t like really sharp cheddar cheese so I’m wondering if the one month mark might be better for my family’s taste.
Also, I’ve heard of Derby but have never seen a recipe for it. Do you have one you could post?
Thanks again for the replies.

Dave

I usually only age the Farmhouse for a month - its plenty sharp at that point.  As for the Derby, its in Ricki Carroll’s book; and as I recall you have that one.

mine been aging now since 1/1/2008 (over a year)

Hard to save a cheese for a year unless u have a variety and forget what u have LOL. Only tried once to do a cheddar but hope to try again, difficult to do I find with a small kitchen though.

Nabil,  given your attitude toward Farmhouse cheddar as not being a cheddar, I have to ask what kind of cheese have you been aging for a year?  And how much longer will it be before you crack it open?

Green Cheese Maker - 11 January 2009 06:53 PM

Nabil,  given your attitude toward Farmhouse cheddar as not being a cheddar, I have to ask what kind of cheese have you been aging for a year?  And how much longer will it be before you crack it open?

I was talking about the cheese i made “traditional cheddar”  (full cheddaring long process) which you can age it up to three years (i will not do it)