DetailsLet the cheese crafting begin! This revolutionary Creamery in a Box® Farmhouse Cheddar Recipe Kit includes all the ingredients you need to whip up a moderately matured, classic Cheddar in your own kitchen.
All-natural and absolutely fresh, Creamery In A Box® uses only the best ingredients, from organic non-GMO liquid vegetable rennet to professional-grade starter cultures. This recipe kit gives you just enough of each ingredient to make 5 pounds of flaky and delicious Farmhouse Cheddar. Never run out unexpectedly, and never use old out-of-date ingredients for your cheese.
Have fun while you learn exactly how to use each tool and ingredient as well as key techniques for mastering the art of artisan cheesemaking.
- Easy Instructions
- Premium Cheesecloth
- Organic Liquid Rennet
- Cheese Cultures
- Liquid Calcium Chloride
- Cheese Salt
- All-Natural Annato
Farmhouse Cheddar requires a mold or press. We recommend our Small Mold for Hard Cheese or Whey Station Cheese Press.
- Details & Instructions
4.0 / 5.01 ReviewNice Kit! Didn't realize refrigerated items came in the kit.I like the kit and it is nicely packaged. Communication was good via email due to a product delay. My only issue was that i did not realize a yeast package that needed refrigerated asap was included. Not an experienced cheese maker, so now I know. Would have been nice to have seen a consumer warning. I (my neighbor) received this package while I was on vacation and I did not open until a week later (over 2 weeks total). I haven't made the cheese yet due to time contraints, but waiting to see if the yeast is still good regardless. Still following up with Midwest. No major complaints as Midwest has always been good. I think everything will work itself out and I will buy more kits in the future.March 30, 2016
- Customer Q&A
Browse 8 questions Browse 8 questions and 11 answersI the ingredients it shows three bottles of liquid. Rennet, Annata, and Calcium Chloride. In the instruction it only reference the Rennet. My kit only came with the rennet. What are the other two for???BEST ANSWER: Annato is a food coloring (also known as achiote in Mexican cuisine). Annato is responsible for the orange color in cheddar and American cheeses.
Calcium chloride is used in cheese making to produce a firmer curd. I've never made cheddar, but I assume a firmer curd is desirable so the curds can withstand pressing.When allowing the cheese to dry out... is it enough to make sure that the cheese is dry to the touch? (this happens relatively quickly like 1 day)... but I allow it to dry for 2-3 even though I start to notice the cheese darken in color on the outside edges...BEST ANSWER: It's a delicate balance. You want the outside of the cheese to be dry so that it is resistant to growing molds and yeast. It should feel dry to the touch on both sides. If it dries too fast then there could be pressures on parts of the cheese causing it to crack when you are trying to age it. Drying helps inhibit molds and yeasts from forming, which is why it is necessary to flip your cheese so that it dries evenly. Usually 1-3 days at a temperature of 72 degrees with a humidity of around 70-75%.how long can this age? know the instructions say at least one month? also do you ever need to refrigerate this prior to breaking the wax seal?BEST ANSWER: The package does say a minimum of 30 days, but you can let it age longer. They suggest it aging at a temperature between 46 and 60 degree, but for hard cheeses they say a constant 55 degrees is preferable. You can let it age in a refrigerator if you keep it at the right temperature. You don't need to break the seal before refrigerating, it's like a natural wrapper, until you break the seal. Cheese!how much salt to add to 1 lb batch?BEST ANSWER: Hi there, it is salt to taste but we recommend doing one tablespoon at least, but being careful to not add too much. Cheers!How long can you age this cheese? (I understand at least 1 month is specified)... and should you ever refrigerate it before the wax seal is broken?BEST ANSWER: You could theoretically age it as long as you want (2 months, 3 months, 6 months). I refrigerate mine, because I have a refrigerator that I can set higher to keep it at the proper temperatures for aging. If you can't use a fridge, is there a cool place that has a consistent temperature that you can let the cheese age, such as a cellar is great. Temperature is a factor, but so is humidity.How much cheese salt to add?BEST ANSWER: Hi there,
It is salt to taste but we recommend at least a tablespoon. Cheers!Is the Rennet GMO derived in any way?
Is the animal rennet gmo?BEST ANSWER: Vegetable rennet is GMO free. Animal rennet is not guaranteed to be GMO free.How much cheese does this produce?BEST ANSWER: Five 1-pound batches.