“Between some of the issues I’ve been having with the mozzarella and the lengthy aging process before knowing whether your cheese – or even the recipe you’re trying is successful – I was nervous and hesitant to delve into hard cheese making.
My husband pushed me off the cliff and forced me to find a recipe. I chose to make farmhouse cheddar since it produces results in less than a week instead of months, alleviating that source of anxiety.
Since there wasn’t time to get Home Cheese Making from the library and I couldn’t see the whole recipe through Amazon preview, I compared notes with that snapshot of the recipe and the recipe posted on Leeners and combined the two into what you see below…”
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