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How To Make Cheddar Cheese At Home


Making Cheddar Cheese at Home. This hard cheese is one of the great cheeses of the world. It is usually made with cow’s milk, but I frequently made it from goat’s milk. Goat and ewe’s milk both produce a slightly softer curd than cow’s milk, and they require slightly reduced temperatures. The curds from these milks also need slightly less pressing.

image/text credit: Gavin Webber 

Cheddar cheese, the most widely purchased and eaten cheese in the world is always made from cow’s milk. It is a hard and natural cheese that has a slightly crumbly texture if properly cured and if it is too young, the texture is smooth. It gets a sharper taste as it matures, over a period of time between 9 to 24 months.

Shaped like a drum, 15 inches in diameter, Cheddar cheese is natural rind bound in cloth while its colour generally ranges from white to pale yellow. However, some Cheddars may have a manually added yellow-orange colour (like mine).


It should be pointed out that it is far more economical to make a larger quantity than the one stated here because it takes just as long to make a small cheese as a larger one.


  • 10 L (10 qt) Full Cream Milk, preferably pasteurised/unhomogenised
  • 1/8th Teaspoon (Dash) Mesophilic Culture MO30
  • 2.5 ml (½ tsp) Calcium Chloride in ¼ cup water
  • 2.5 ml (½tsp) Liquid Rennet in ¼ cup water
  • 12 drops of Annatto in 1/4 cup water
  • 1 & ½ Tablespoons Cheese Salt
  • Loose weave Cheese Cloth
  • Butter, Lard or Coconut oil for banding