FARMHOUSE CHEDDAR Make a full wheel of cheddar using this easy to follow recipe and fully equipped kit. There's enough ingredients to make 10 full batches! (1 Batch = 1 Pound of cheese!). You can age your cheddar in the fridge using the coating provided to create a mild, medium or old cheese. Additionally, you can infuse your cheese however you’d like! Try Jalapenos, Herb & Garlic, Whiskey, Beer, Wine or Liquid Smoke. All you have to do is choose your own milk! The kit comes with a fitted mold and pressing lid. There is no press with the Cheddar, You need to provide the weights for pressing. Hands-On time: 3-4 Hours Total time from start to finish: 2-3 days THIS KIT INCLUDES Cheesecloth Milk Thermometer Cheese Mold (for Shaping your Cheese) Follower (Lid) for Pressing your Cheese Microbial (Vegetarian) Rennet Bacterial Culture (MA 11 Culture) Calcium Chloride Fine Salt (for Salting & Brining) Recipe Booklet (With helpful hints and Pictures) Hard Wax Coating & Soft Brush (for Waxing & Aging your Cheese) Wire (for cutting the cheese) STORAGE INSTRUCTIONS Lasts up to 2 years. For maximum shelf life, bacterial culture must be stored in the freezer. Calcium Chloride in a dark, cool place, such as a fridge. Coating at room temperature as it is frost sensitive. Rennet will last 3 years at room temperature and 5 years in the freezer.
