Cheddar-Type (1)

Preparation info

    • Difficulty

      Easy

Appears in

Farmhouse Kitchen

Farmhouse Kitchen

By Audrey Ellis

Published 1971

  • About

Method

For a cheese of about 2½ lb.: Take 3 gallons of hand-skimmed milk from 3 consecutive milkings, i.e. 1 gallon from each. Warm it to 80°F. and then add ½ teaspoon plus