Vermont Cheddar Cheese

vermont_cheddar_cheese

New England Vermont Cheddar cheese is a beloved classic that has been enjoyed for generations. This delightful cheese is the quintessential American cheese, featuring a rich and tangy flavor with a crumbly, yet creamy texture. It is no surprise that Vermont is considered the cheese capital of the United States, given that it is one of the primary cheese-producing regions in the country.

The history of Vermont cheddar cheese dates back to the 1800s when dairy farmers in Vermont were looking for a way to preserve their excess milk. The answer was to turn it into a cheese that could be aged and stored. The farmers quickly discovered that the unique climate and geography of Vermont were perfect for aging cheese, and a new industry was born.

Vermont cheddar cheese has come a long way since those early days, thanks to the innovation of cheesemakers who have refined the process through the years. Today, Vermont cheddar cheese is considered one of the finest cheeses in the world, and its popularity continues to grow.

The process of making New England Vermont cheddar cheese begins with fresh milk that comes straight from the farm. The milk is heated to a specific temperature and then combined with enzymes and bacteria that begin the process of curdling. The curds are then separated from the whey and cut into small pieces, which are then placed into cloth-lined molds.

After several hours of pressing, the cheese is removed from the molds and transferred to a brine bath, which adds flavor and helps to preserve the cheese. The cheese is then left to age for several months, during which time it develops its characteristic tangy flavor and crumbly texture.

There are numerous variations of Vermont cheddar cheese, ranging from mild to sharp in flavor. Some cheesemakers also add different ingredients like herbs, spices, and even beer to enhance the flavor of the cheese.

One of the best ways to enjoy New England Vermont cheddar cheese is to pair it with some delicious crackers and a glass of red wine from the nearby vineyards. It can also be melted over burgers, added to a grilled cheese sandwich, or even grated over pasta dishes.

If you want to try making your own Vermont cheddar cheese at home, there are plenty of recipes available online. It can be a fun and rewarding experience to create your own cheese, and it is a great way to impress your friends and family at your next dinner party.

In conclusion, New England Vermont cheddar cheese is a truly special cheese that has a rich history and a unique flavor profile. Whether you enjoy it on its own or as an ingredient in your favorite recipes, there is no doubt that this cheese is a beloved classic that will continue to be enjoyed for generations to come.

Ingredients:

  • 1 gallon of cow’s milk
  • 1/4 tsp liquid rennet
  • 1/4 tsp calcium chloride (optional)
  • 1/4 tsp mesophilic culture
  • 1 tsp non-iodized salt
  • 1/4 tsp annatto (for coloring, optional)

Instructions:

  1. Heat the milk in a large pot over medium heat until it reaches 86°F (30°C).
  2. Sprinkle the mesophilic culture over the surface of the milk and allow it to rehydrate for 5 minutes before stirring it in.
  3. Add the calcium chloride (if using) and stir well.
  4. Dilute the rennet in 1/4 cup of cool water and then pour it into the milk while stirring for 1 minute.
  5. Cover the pot and let it sit undisturbed for 1-2 hours or until the curd has set and the whey has separated.
  6. Cut the curd into small pieces using a knife or curd cutter.
  7. Turn the heat back on and stir the curds gently for 30 minutes, keeping the temperature at 86°F (30°C).
  8. Drain off the whey until the curds are just covered.
  9. Add the salt and stir well.
  10. Place a cheesecloth-lined colander over a pot and transfer the curds into it.
  11. Press the curds gently with your hands to remove any remaining whey.
  12. Fold the cheesecloth over the top of the curd and place a weight on it.
  13. Let the cheese sit for 2-3 hours, then remove it from the cheesecloth and sprinkle the annatto over the surface of the cheese (if using).
  14. Let the cheese age in a cool place (45°F-55°F / 7°C-13°C) for 2-6 months, depending on the desired sharpness.
  15. Enjoy your homemade Vermont cheddar cheese!