Description

Peter Dixon’s published cheddar sheet for 50 lb (6 gallons) pasteurized or raw milk. CHOOZIT MA014/MA016/MA011/MA019 at 2.5 DCU (¼ tsp) or 8 oz bulk meso, ripen 1½ h (DVI) or 1 h (bulk) at 88 °F. 4.5 ml single-strength rennet (2.25 ml double). Floc 12–15 min × 3. Cut ⅜ in (pea). Whey pH 6.45–6.50 after cutting. Heat to 95 °F in 30 min, then 102 °F in 15 min; cook 45–60 min to a springy pellet; whey pH 6.1–6.2. Settle 15 min, pack; whey pH 5.9–6.0 when the pack is formed. Cheddar at 95–100 °F, mill at whey pH 5.3–5.4 (0.55–0.75 %TA) into 1×2 in pieces; culture-to-mill about 6–6½ h. Coarse flake salt 2.75 lb per 100 lb curd. Press 30 min, retighten cloths, then 40 psi; lever presses at least 200 lb. Medium cheddar ≥ 6 months, sharp 1 year, extra-sharp 18 months. Yield, CaCl₂, press duration after 40 psi, cave temperature and RH are not published. Do not mix this pH card with Wallace’s NEC cheddar.

Recipe details

Style

Hard cheese

Country

United States

Region

Vermont (Westminster artisan sheet)

PDO

No

Schema version

1.00

Type

Home recipe

Vegetarian

Yes

Created

2026-09-09

License

CC-BY-4.0

Author

CheeseXML 1.00 reference set

Units

US

Milk

Cow milk, Pasteurized, Not homogenized

Milk volume

6 gal

Active time

7 h

Total time

180 d

Scale

For milk volume: 6 gal

Ingredients

• Whole milk, not ultra-pasteurized — 6 gal

  Role: Base milk · Kind: Whole milk

• CHOOZIT MA014 / MA016 / MA011 / MA019, 2.5 DCU — 2.5 DCU

  Role: Culture · Kind: Culture

  Preparation: Time: 2 min; Instruction: Sprinkle on the milk surface and rehydrate 2 minutes before stirring in.

  Substitute: Bulk mesophilic lactic starter — 8 oz

  Dixon: 2.5 DCU (¼ tsp) of CHOOZIT MA014, MA016, MA011 or MA019, or 8 oz bulk mesophilic lactic starter.

• Single-strength rennet — 4.5 ml

  Role: Coagulant · Kind: Rennet

  Preparation: Dilute in: 0.25 cup; Instruction: Dilute in cool non-chlorinated water.

  Substitute: Double-strength rennet — 2.25 ml

  Dixon: 4.5 ml single strength or 2.25 ml double strength.

• Coarse flake salt, 2.75 lb per 100 lb curd — 2.75 % (Details: Salt: Dry salting; Iodized: No)

  Role: Salt · Kind: Salt

  Dixon: kosher-style flake salt at 2.75 lb per 100 lb curd. All at once under 50 lb curd; two portions 50–100 lb; three portions over 100 lb. Wait 10 min after milling, 5–10 min between portions.

Equipment

• Heavy-bottomed pot
• Dairy thermometer
• Curd knife
• Slotted ladle
• Cheese hoop / mold
• Cheese press
• Follower
• Butter muslin / cheesecloth
• Aging fridge or cave
• Cheese wax
• pH strips or meter

Process

1. Heat milk to 88 °F

   Heat · Milk preparation

   Heat 50 lb (6 gallons) pasteurized or raw milk to 88 °F.

   Temperature: 88 °F

2. Culture 1½ h (DVI) or 1 h (bulk)

   Step code · Ripening

   Add 2.5 DCU (¼ tsp) CHOOZIT MA014/MA016/MA011/MA019 and ripen 1½ hours, or 8 oz bulk meso and ripen 1 hour.

   Temperature: 88 °F · Time: 90 min · Addition: Amount: 2.5 DCU

3. Rennet; floc 12–15 min × 3

   Step code · Coagulation

   Add 4.5 ml single-strength rennet (or 2.25 ml double). Flocculation should be 12–15 minutes; multiply by 3 for cut time (e.g. 12 × 3 = 36 min).

   Temperature: 88 °F · Time: 36 min · Flocculation: 12 min × 3 · Until: Clean break · Addition: Amount: 4.5 ml

4. Cut ⅜ in (pea); whey pH 6.45–6.50

   Cut · Cutting

   Cut into ⅜ inch cubes (pea-sized). Whey pH 6.45–6.50. Settle 2–3 minutes to heal the cuts.

   pH: 6.47 · Size: 0.375 in · Curd cuts: Cut: Size: 0.375 in; Wait: 5 min; Cut: Size: 0.375 in · Settle: Duration: 2.5 min (2–3 min)

5. Heat to 95 °F in 30 min, then 102 °F in 15 min

   Step code · Cooking

   Stir and heat to 95 °F in 30 minutes (1 °F every 4 minutes), then to 102 °F in 15 minutes (1 °F every 2 minutes).

   Temperature: 102 °F · Time: 45 min · Stir: Duration: 45 min

6. Cook 102 °F 45–60 min; whey pH 6.1–6.2

   Step code · Cooking

   Cook at 102 °F for 45–60 minutes until the curds bounce off the hand and feel like springy pellets. Whey pH 6.1–6.2.

   Temperature: 102 °F · Time: 52 min (45–60 min) · pH: 6.15

7. Settle 15 min; pack; whey pH 5.9–6.0

   Step code · Draining

   Settle curds under the whey 15 minutes. Move them slowly to a pack about 8 inches deep, drain, trench 8–10 inches. When the pack is formed and most whey is gone, whey pH 5.9–6.0.

   Time: 15 min · pH: 5.95 · Settle: Duration: 15 min

8. Cheddar at 95–100 °F; mill at pH 5.3–5.4

   Step code · Cheddaring

   Wait 10 minutes and cut the pack into 6-inch slabs. Turn at 15 min, again at 15 min, then halve and pile 2 high; after 15 min pile 3 high; continue every 15 minutes up to 7 high to hold moisture or 4–5 high to dry. Keep 95–100 °F in the slabs. Mill at whey pH 5.3–5.4 (0.55–0.75 %TA) into 1×2 inch pieces. Culture to mill is about 6–6½ hours.

   Temperature: 97.5 °F (95–100 °F) · pH: 5.35 · Size: 1 in · Flips: Turn: After: 15 min; Turn: After: 15 min

9. Dry-salt 2.75 lb / 100 lb curd

   Step code · Salting

   Wait 10 minutes after milling. Add coarse flake salt at 2.75 lb per 100 lb curd — all at once under 50 lb curd, two equal portions 50–100 lb, three portions over 100 lb, 5–10 minutes between portions.

   Time: 10 min · Addition: Amount: 2.75 % · Salt in curd: Amount: 2.75 %

10. Press 30 min, retighten, then 40 psi

    Press · Pressing

    Press until the rind starts to smooth. After 30 minutes release, tighten the cloths, and return at 40 psi for the rest of the press. Lever presses: at least 200 lb. Duration after 40 psi is not published.

    Time: 30 min · Pressing: Stage: Duration: 30 min; Duration: 30 min; Pressure: 40 psi

11. Age 6–18 months

    Age · Aging

    Medium cheddar at least 6 months; sharp one year; extra-sharp 18 months. Cave temperature and RH are not on this sheet.

    Time: 180 d (180–540 d)

Also known as

Dairy Foods Consulting cheddar

Targets

pH at draining: 6.15; pH at cutting: 6.47; pH at milling: 5.35

Packaging

Cloth bound

Allergens

Allergen: Milk

Safety

Use milk that is not ultra-pasteurized. Pasteurize unknown raw milk. Sanitize equipment.

Source

Title: Cheddar — Dairy Foods Consulting / Westminster Artisan Cheesemaking; Creator: Peter Dixon, MS / Dairy Foods Consulting; Year: 2015; URL: https://static1.squarespace.com/static/552d4535e4b03d0c390b51a0/t/55632625e4b0a715f945bf96/1432561189985/dfc+cheddar.pdf