Marbled Cheddar is starting to increase in popularity, so I thought I would try one out for myself. Based on my Cheddar recipe, this one is a 10 litres batch split in half using two pots. Impress your friends and family and give this cheese a go!
Ingredients • 10 litres (10 quarts) whole milk • 1/8 teaspoon Mesophilic culture • 1/2 teaspoon Calcium Chloride diluted in 1/4 cup cool non-chlorinated water • 1/2 teaspoon Liquid Rennet (IMCU 200) diluted in 1/4 cup cool non-chlorinated water • 12 drops of Annatto diluted in 1/4 cup cool non-chlorinated water • 2 Tablespoons of non-iodised Salt
These cheeses have their curd cooked to a high temperature using external heat, which makes it drier with a sharper flavour. They require long, firm pressing to ensure that the curd knits together and seals the rind.
With this type of cheese, the curd is "cooked" by removing some of the whey and replacing it with hot water to bring up the temperature. This reduces the acidity of the whey, resulting in a cheese that has a smoother texture and milder taste than other pressed cheeses.