DELUXE CHEDDAR Cheese Making Kit

DELUXE CHEDDAR  Cheese Making Kit

MAKE 5 DIFFERENT STYLES OF CHEDDAR CHEESE AT HOME!

Everything(*)  you need including detailed instructions to make: 

• Farmhouse Cheddar ( 60 Day Cheddar)
• Traditional Aged Cheddar
• Whiskey Infused Cheddar
• 'Brew-Ale' Style Cheddar
• Cheddar 'Fresh Squeaky' Curds

Deluxe Cheese Making Kit Includes:

You can make these delicious different style Cheddar Cheeses at home by following included step by step instructions!

(*) NOTE: to make these cheeses; you will need a Cheese Press; if you do not have a Cheese Press we offer a great price on our Hardwood Dutch Cheese Press as an option!

The kit contains the following and will make up to 24 each 2 -4 lb cheeses with easy ingredient reordering available to make more.

The supplies can be used for a life time of cheesemaking!

INGREDIENTS / SUPPLIES INCLUDED WITH KIT:

STARTER CULTURE –2 packets /  24 cheese batches  (each packet makes 12 batches from 2-4 gallons of milk)

• theMilkman® CHEDDAR  Starter culture (Mesophilic / Thermophilic Blend)

INGREDIENTS

• 1 packet Veal Rennet Powder (store in refrigerator) – we can sub Non-Animal Rennet if desired

          (use 1/16^th tsp for 2 gallons milk; 1/8 for 3-5 gallons of milk)

• 1 oz. Liquid Calcium Chloride (store room temp; use for homogenized milk & Brine)
• 4 oz Kosher Cheese Salt for salting curds (if not brining- such as with Pepper Jack)
• 1 oz Annatto cheese coloring (to add yellow color to Colby if desired)

SUPPLIES

• Pocket Dial Thermometer- monitor your milk’s temperature!
• 1 pack re-useable Cheese Cloth (3 square yards); for draining / straining your curds
• 1 set of small volume measuring spoons
• 1 food grade skimmer to scoop curds from whey
• 1 cheese curd stainless steel knife (for cutting curds)
• 1 each 3 gallon Cheese Mould with lid for pressing (great for cheeses from 2-3 gallons milk)

RECIPE Booklet and detailed instructions:

• BASICS OF CHEESE MAKING INSERT- overview of ingredients, usage and storage
• BOOKLET: Step by Step instructions to make 5 STYLES OF CHEDDAR 
• Farmhouse 60 Day Cheddar
• Traditional Aged Cheddar
• Whiskey Infused Cheddare
• Brew 'Ale' Style Cheddar
• Fresh 'Squeaky' Curds ( no cheese press required)

OPTIONAL

1) You will need a CHEESE PRESS to make these cheeses.

• If you do not have a Cheese Press we offer a great price on our Hardwood Dutch Cheese Press as an option ($20 savings!)
• Click Here for Dutch Press Details  

You can age these cheeses today in different ways:

• vacuum sealing- now very popular as humidity control is not needed
• developing a natural rind; rub with oil every week; keep humidity up
• waxing and then aging; required humidity

If you feel you’d like to WAX any of your cheeses you may order Cheese Wax as an add on; however you can make great cheese by aging in a vacuum sealed bag or with a natural rind

AGING: You’ll want to age your cheeses in a refrigerated environment at around 52-55F; a red wine cooler works well for this as does a small refrigerator with an adjustable thermostat.

Storage:

Store starter cultures (theMilkman® Cheddar Starter culture) in freezer in zip loc bag

Store Rennet in the Refrigerator- do not freeze rennet

Other ingredients can be stored at room temp in your pantry

• Other International shipping available.  Priority Shipping (2-3 Days average) available at checkout.  Call for overnight options.