1. Setting 2 gallons of milk (bacteria starter 45min, rennet 45 min) so that you can establish a clean break and then separate the curds from the whey.
2. Pressing the cheese at different stages to remove all of the remaining whey. This picture shows my 20 lb press, which involves quaker oatmeal, 12 pack of Corona, and gallon of water. You should see my 50 lb press.
3. After 12 hours in my 50 lb press the cheese is ready to air dry to form a rind and then be waxed.
4. Farm style cheddar is ready to be eaten after a short 4 week aging period compared to traditional sharp cheddar that requires 3 - 12 months of aging.
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