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Cheddar Warp with a Kick Cheese Making Recipe

5 1 review
Print Recipe
This beautiful cheese is on the edge of sweet, with a coating of pepper around each curd for a touch of smoke and dry flavor. With the first taste, you will note a springy softness, while at the same time being somewhat firm.
  • Yield4 pounds
  • Agingtime 3+ months
  • Skill Levelintermediate
  • Author

Ingredients

  • 4 Gallons of Milk (not Ultra-Pasteurized)
  • 1/4 tsp MD 88 Mesophilic Culture
  • 1/8 tsp MA 11 Mesophilic Culture (not needed for raw milk)
  • 1/4 tsp TA 61 Thermophilic Culture
  • 1 tsp (5 ml) Single Strength Liquid Rennet (3.5 ml for raw milk)
  • 2 1/4 Tbs Salt (2 3/4 Tbs for raw milk)
  • 1 tsp (5 ml) Calcium Chloride (for pasteurized milk)
  • 2 Tbs Smoked Spanish Paprika
  • 1 Finely Minced Smoked Jalapeño (Chipotle)

Equipment

  • Good Thermometer
  • Mini Measuring Spoons
  • Knife to Cut Curds
  • Spoon or Ladle
  • Large Colander
  • Butter Muslin
  • Large Tomme Cheese Mold
  • Cheese Press or Weights
  • Cheese Wax
  • Brush for Waxing