Homemade Cheese

Here’s the Farmhouse Cheddar cheese we made this winter using the recipe in Rikki Carrol’s book.  Note: there’s a great cheese press pattern in this book, too!  The photo was taken right before the red cheese wax was was applied.  Although the recipe indicated the cheese would be ready to eat in four weeks, we waited seven weeks and the results were unbelievable!  We’ve made the 30-Minute Mozzarella, ricotta, even the mascapone, but the Farmhouse Cheddar was the first hard cheese. 

There’s lots of information on Rikki’s web site www.cheesemaking.com

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