How to make Farmhouse Cheddar Cheese

 Who doesn’t love cheese. And cheddar cheese is one of the best ones out there. Unlike a traditional cheddar cheese, farmhouse cheddar can have a slightly shorter aging time, but still have that wonderful cheddar flavor. Traditional Cheddar when are aged properly can be aged for several months to a year or more. Farmhouse cheddar can be ready in just a couple of months. Give it a shot, and don’t hesitate to leave a comment if you have any questions!
#cheesemaking #cheese #homemade
Below I will include links to my other cheesemaking videos 
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How to make Blue Cheese
• How to make Blue Cheese
How to make Tomme style cheese (Tomme De Savoie)
• How to make Tomme styl...
How to make ricotta cheese (Lemon Ricotta)
• How to make ricotta c...

[@adamfreeman5609]

I like how it has the random holes in it. Gives it more character

[@rs-wj1sm]

I meant you are a Freak'n CheeseMaker love your vids

[@Red2U]

I just found your channel. I have been learning how to make cheese and farmhouse cheddar is next on my list. I see you also have some charcuterie videos which is also on my need to learn list. Great video. I love how you used sous-vide to maintain the temperature. I may have to try it that way too!

[@zimmerleeats800]

Thanks for watching!

[@51rwyatt]

Awesome. I made cheese (too much cheese) several years ago and would like to get back into the hobby. I live in Maine and have a basement that is perfect temp/humidity for aging from November to May, so I'd like to get back into a fall round of hard cheeses each year. Thanks for the video.

[@zimmerleeats800]

I live in South Central Texas. I would love to have a basement for that kind of stuff.

[@stevetaylor1904]

Brilliant. No nonsense. Thank you

[@zimmerleeats800]

Thanks for watching!

[@TushhsuT]

whey is also tasty! DOnt waste it! You could do ricotta. You could just drink it (I mix with a juice). You could make a tasty bread, using it instead of water. And also, if you do a lot of cheese(as I see), you could use it instead of the micro-starter. PS. Yes, now I hear you mention it :)) Still, for those who missed your comment.

[@zimmerleeats800]

I usually save it if I have the time to use it!

[@elmeddinxelil9621]

how long you ripened that cheese ? 2 weeks?

[@siriusRblack]

Where can I find the clear containers you are using?

[@zimmerleeats800]

I get them at a local restaurant supply store. But you can find them online as well

[@ThatManChase]

THAT'S MY CHEF #BDN

[@zimmerleeats800]

😆💪🏼

[@stevetaylor1904]

How did you know the pressure? Thank you

[@zimmerleeats800]

It’s really just a rough estimate but you can get an idea of lighter weights by using a scale between the press and go from there

[@Julia-en9xq]

I have that same press- but I stack weights on top of the board, and use the wing nuts to keep it from shifting..

[@user-lu6wz5im8b]

Did you brine the cheese?

[@zimmerleeats800]

No, the curds are milled and salted before pressing

[@leintjecusmano4443]

You don't state how much milk to use and also is it non homogenised.

[@zimmerleeats800]

It can vary depending on how much cheese you want to make, but for this particular cheese I used a gallon and a half of milk. I used homogenized and pasteurized milk, so that’s why I added the calcium chloride to it