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Italian Stout Cheese Making Recipe

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With wonderful malt flavors, dark aromas, and distinctive marbled appearance, this Italian take on a stout infused cheddar will stand out on any cheeseboard.
  • Yield4 pounds
  • Agingtime under 1 year
  • Skill Levelintermediate
  • Author

Ingredients

  • 4 Gallons of Milk (not ultra-pasteurized)
  • 1/4 tsp MM 100 Culture (1/8 tsp for raw milk)
  • 3/4 tsp TA 61 Culture (3/8 tsp for raw milk)
  • 1/2 tsp (2.5 ml) Single Strength Liquid Rennet (3/8 tsp for raw milk)
  • Salt
  • 1/2 tsp Calcium Chloride (for pasteurized milk)
  • 2 Pints Dark Porter or Stout (malt focused rather than hops, the darker the better)

Equipment

  • Good Thermometer
  • Mini Measuring Spoons
  • Knife to Cut Curds
  • Spoon or Ladle to Stir Curds
  • Colander or Draining Pan
  • M28 Medium Cheese Mold
  • Cheese Press or 10 and 25 lb weights
  • Butter Muslin
  • Cheese Wax
  • Waxing Brush