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Making Homemade Hard Cheese
Basic Process for Making Hard Cheese
The basic procedure for making hard cheese is the same for soft cheese, but hard cheeses are generally made in large batches since they keep well and are aged for a few weeks before use. The recipe below makes a single pound cheese. By doubling proportions, you will be able to make a cheese twice the size.
If you plan to make hard cheese frequently, you will prefer to have a cheese press. A simple one for small cheeses can be made from two 8-by-12-inch pieces of 3/4-inch board, sanded. Join them using two 1-inch dowels, one centered through each end. With the lump of fresh cheese on the lower board, press the top board down, flattening out the cheese evenly as you press out the leftover whey. As an alternative, set the cheese on a large, clean plate; set another plate on top, and weight—using anything heavy.
Hard cheese is coated with paraffin or oil before its aging period.
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