fromaggio

Cheshire By Fromaggio

Cheshire
Cheshire is one of Britain's oldest and finest cheeses, and was almost lost in history.  It is still only made by a select number of small scale traditional farms. Cheshire is known for its firm and chalky texture. Oftentimes, the only way to taste this wonderful cheese is to make it in your own kitchen!
Type of milk: cow
Difficulty level: intermediate
Cheese style: semi-hard

Ingredients

  • Calcium Chloride Boost
  • FlavorPro Mesophilic Culture
  • Microbial Rennet for Hard Cheese
  • Salt for Cheesemaking

Calcium Chloride Boost

$10.95

Pasteurizing milk decreases the amount of calcium, leading to a softer curd. Adding Calcium chloride compensates for this change. It is used with store-bought milk, cold- stored raw milk, and goats milk to create a firmer setting curd, which is easier to cut and results in a larger yield. It is also used to balance calcium levels in brines.

Kosher, Non-GMO

FlavorPro Mesophilic Culture

$10.95

 

Enjoy a variety of delicious, homemade cheeses with this culture, from cheddar, feta and monterey jack to gouda, muenster and more. The pouch includes 5 packets with 2 grams of culture each, which can make a total of around 5 pounds of cheese. 

If you are using pasteurized milk, to increase yield and quality significantly, Calcium chloride is recommended.

Kosher, Non-GMO

Note: Almost all cheeses require rennet. If you are using pasteurized milk, only buy milk which is not UHT(ultra high temperature) pasteurized. If you are looking to make a specific cheese, please refer to our recipes page to see the ingredients needed:

https://fromaggio.com/collections/recipes

Microbial Rennet for Hard Cheese

$8.99

Microbial, vegetarian rennet especially made for hard and semi-hard cheese making. The pouch includes 5 packets with 2 grams of starter culture each, which will set a total of around 4 gallons (15 liters) of milk. 


Kosher, Non-GMO

Salt for Cheesemaking

$13.95

Elevate your cheesemaking process with our premium Cheesemaking Salt, specially selected to enhance the flavor and texture of your homemade cheese. Sourced from the finest natural sea salts, our product ensures purity and consistency in every grain, making it an essential ingredient for both amateur and professional cheesemakers. Free from iodine, it guarantees that your cheese cultures thrive, delivering perfect results every time

1 pound (0.45 kg) per pack

Kosher, Non-GMO, Vegan, Vegetarian

Steps

1. Instructions
Please insert the plastic drainer into the heating pot. Then add the Hard cutter/mixer on the shaft by pushing it down as far as possible.
2. +Milk
Please add: 3 liter of pasteurized cow milk.
3. +Ingredients
Please add:
5 drop(s) of Fromaggio Calcium Chloride Boost
4. Mix
Time: 00:16:01
Temperature: 30 °C
Speed: 50 RPM
5. +Ingredients
Please add:
2 g of Fromaggio FlavorPro Mesophilic Culture
6. Mix
Time: 00:30:00
Temperature: 30 °C
Speed: 50 RPM
7. +Ingredients
Please add:
2 g of Fromaggio Microbial Rennet for Hard Cheese
Tip: Mix rennet in 1/8 cup (30 ml) of room-temperature bottled or filtered water.
8. Heat
Time: 01:00:00
Temperature: 30 °C
Speed: OFF
9. Cut
Temperature: OFF
Cut Size: Hard
10. Heat
Time: 00:05:00
Temperature: 30 °C
Speed: OFF
11. Mix
Time: 00:05:00
Temperature: 30 °C
Speed: 50 RPM
12. Heat
Time: 00:05:00
Temperature: 32 °C
Speed: OFF
13. Mix
Time: 00:10:00
Temperature: 32 °C
Speed: 50 RPM
14. Heat
Time: 00:05:00
Temperature: 32 °C
Speed: OFF
15. Mix
Time: 00:15:00
Temperature: 32 °C
Speed: 50 RPM
16. Heat
Time: 00:05:00
Temperature: 32 °C
Speed: OFF
17. Mix
Time: 00:10:00
Temperature: 32 °C
Speed: 50 RPM
18. Heat
Time: 00:30:00
Temperature: 32 °C
Speed: OFF
19. Drain
To drain, lift up the drainer by the handle. Put the mesh strainer on top of the heating pot, and the drainer inside of the mesh strainer
Time: 01:30:00
Tip: Drain at room temperature (68-77F or 20-25C).
20. Press
Remove drainer and cutter/mixer, and attach press.
Time: 00:30:00
Pressing force: 0.07 Bar
Tip: Fromaggio's press is coming soon (sold separately). In the meantime, a third-party press may be used for this step.
21. Drain
To drain, lift up the drainer by the handle. Put the mesh strainer on top of the heating pot, and the drainer inside of the mesh strainer
Time: 03:00:00
22. Instructions
Break the curd into large cubes (1-2 cm) and repeat every 10 minutes for 5 times.
23. +Ingredients
Please add:
2 g of Fromaggio Salt for Cheesemaking
Tip: Mix well with the curd
24. Instructions
Place inside the mold and turn every 2 hours, for 6 hours.
25. Press
Remove drainer and cutter/mixer, and attach press.
Time: 47:00:00
Pressing force: 0.07 Bar
Flip the cheese after 15 h 40 m, 31 h 20 m
26. Affinage
Time: 504:00:00
Temperature: 7 °C
Humidity: 80%
27. Instructions
Enjoy! ps. Why throw away all that wonderful whey? See our blog post on some amazing uses for whey!https://fromaggio.com/blogs/cheese-blog/what-to-do-with-all-that-leftover-whey