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Mustard and Ale Cheese Making Recipe

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With a wonderfully uniquely flavor, this cheese is sure to disappear quickly from any cheese board it's added to.

This is a wonderful guideline for intermediate cheese makers and beyond. If you're new to cheese making we recommend starting with a Gouda or Colby, washed curd cheese before making this cheese, to become more familiar with the process.

If you would like to make a smaller 2 gallon batch, simply reduce the ingredients proportionately and use a Small Hard Cheese Mold.
  • Yield5 pounds
  • Agingtime under 2 months
  • Skill Levelintermediate
  • Author


  • 4 Gallons of Milk (Not Ultra Pasteurized)
  • 1/2 tsp Calcium Chloride (for Pasteurized Milk)
  • 3/16 tsp KAZU or 1 - 1 1/2 Packs C101 Mesophilic Culture
  • 4 ml Liquid Single Strength Animal Rennet (3 ml for raw milk)
  • Salt
  • 12 oz Dark Brown/Black Malty Beer
  • 4 tbs Brown Mustard Seeds
  • 1 tbs Yellow Mustard Seeds


  • Good Thermometer
  • Mini Measuring Spoons
  • Curd Knife
  • Skimmer to Stir Curds
  • Large Colander or Drain Pan
  • Large Bowl
  • Butter Muslin
  • 1 Large Hard Cheese Mold
  • Cheese Press or Weights
  • Draining Mats