The process of “cheddaring” is what makes this family of cheeses develop their unique texture. Though cheddars take longer to produce than most cheeses, they can be enjoyed at various stages of development, from the “curd” stage, to right after pressing, to after several months of aging. The traditional color of cheddar come from adding a diluted extract from the annatto plant. In this class we will make and taste several relatively easy versions of cheddar, including a Monterey Jack, and will discuss ways to finish these cheeses including waxing, bandaging and a natural rind finish.
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