More Directions

Fill a sink or basin with 102°F water and place the pot and curds into it. Keeping the temperature of the curds right around 100°F, turn the slices every 15 minutes for the next 2 hours. This is the cheddaring process and will give your cheese its unique flavor and deliciousness.
After 2 hours, the curds will be shiny and very firm. Remove them from the pot and cut into 1/2-inch cubes. Place back in the pot, cover, and place in the sink filled with 102°F water.
In 10 minutes, stir gently with your fingers or a wooden spoon. Repeat twice more.
Remove the pot from the sink and add salt. Stir gently once more.
Line the cheese press with a piece of cheesecloth and carefully place the curds into the press. Wrap the cloth around the cheese and press at 10 pounds of pressure for 15 minutes.
Remove the cheese from the press, unwrap, and flip the cheese. Re-wrap using a fresh piece of cheesecloth, and press at 40 pounds of pressure for 12 hours.
Remove the cheese from the press, unwrap, and flip the cheese. Re-wrap using a fresh piece of cheesecloth, and press at 50 pounds of pressure for 24 hours.
Remove the cheese from the press and air-dry for 2 to 3 days, until smooth and dry to the touch.
Wax the cheese and age at 55° to 60°F for at least 60 days. (Click here for practical methods for aging cheese.)