Cheddar-Type (1)

Preparation info

    • Difficulty


Appears in

Farmhouse Kitchen

Farmhouse Kitchen

By Audrey Ellis

Published 1971

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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