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Cheese platter with Spanish, Italian, and French cheeses

Name: Hard Cheese (Basic Aged Cheese Recipe)

Summary: Learn how to make traditional hard cheese at home using simple ingredients, a few pieces of essential equipment, and a patient aging process. Perfect for those who love crafting their own cheese with deep, nutty flavors and firm texture.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 2
Course: Snacks, Appetizers, Cheese Making
Cuisine: European, Artisan, Traditional
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 4 gallons whole cow’s milk raw or pasteurized, not ultra-pasteurized
  • 1/8 tsp mesophilic starter culture e.g., MA4001 or MA4002
  • 1/4 tsp liquid rennet or as directed on label diluted in 1/4 cup cool, non-chlorinated water
  • 1/4 tsp calcium chloride if using pasteurized milk diluted in 1/4 cup water
  • Cheese salt non-iodized, to taste (~2 tbsp)
  • Optional: Annatto coloring for color in cheddar

Equipment

  • Equipment:
  • Large stainless steel pot
  • Cheese thermometer
  • Cheese mold and follower
  • Cheese press
  • Cheese cloth
  • Colander
  • Long knife or curd cutter
  • pH strips
  • Wax or vacuum sealer (optional for aging)
  • Aging space with temperature and humidity control

Method
 

  1. Instructions:
  2. Heat Milk: In a large pot, gently heat milk to 86°F (30°C). Stir slowly to avoid scalding.
  3. Add Calcium Chloride (if using) and starter culture. Stir well and let sit for 45 minutes to ripen.
  4. Add Rennet: Stir in diluted rennet gently. Let the milk sit undisturbed for 45-60 minutes until a clean break forms.
  5. Cut the Curd: Using a curd cutter or knife, cut the curd into 1/4-inch cubes. Let rest for 5 minutes.
  6. Cook the Curd: Slowly heat curds to 102°F (39°C), stirring gently. Maintain temp and stir for 30–40 minutes until curds firm up.
  7. Drain: Pour curds into a cheesecloth-lined colander. Allow whey to drain.
  8. Press: Transfer curds to a mold, then press with increasing pressure for 12–18 hours.
  9. Salt: Remove from mold and salt the cheese via brine soak (12 hours in saturated salt brine) or dry salt the surface.
  10. Age: Let cheese air-dry for 2–3 days. Then wax or vacuum-seal and age at 55°F (13°C) and 80–85% humidity for 1–12 months, depending on desired flavor and firmness. Flip the cheese every few days.

Notes

Notes:
The longer the aging, the sharper and crumblier the texture.
Keep your tools sterilized to avoid unwanted bacteria.
Adjust aging room humidity using bowls of water or humidifiers if needed.
Cheese will naturally develop a rind if not waxed or sealed.