A true cheddar cheese takes a bit more time than other cheeses. After culturing and adding rennet, the curds form and then they are cut and drained. The curd mass is then sliced and the slices are kept warm for to allow more whey to drain. The the mass is “cheddared” which actually means broken up into curds again.

Finally the curds are packed into a press. After pressing the cheese is dried and either waxed, wrapped or sealed for aging. I sealed mine with a vacuum sealer and they are now aging in a small fridge that is kept at about 50°. Now the hard part – waiting three months for it to age!