English Style Aged Cheese

1. Gently warm the milk in a large stainless steel pot to 32 C (90 F), stirring slowly so it heats evenly, then sprinkle the mesophilic starter culture over the surface, let it rehydrate for 2 minutes, and stir it in before covering and ripening for 45 minutes.
2. Dilute the rennet in the lukewarm water, stir it gently into the milk with an up-and-down motion for about 1 minute, then cover and leave undisturbed for 45 minutes until the curd sets to a clean break that splits cleanly over a knife.
3. Cut the curd into 1 cm cubes with a long knife, let them rest for 5 minutes, then warm slowly to 39 C (102 F) over about 40 minutes, stirring gently to keep the curds from matting together.
4. Let the curds settle, then drain off the whey, transfer the curds to a cloth-lined colander, and once firm enough cut them into slabs, stack and turn them every 15 minutes to expel more whey in the traditional cheddaring style.
5. Mill the slabs into small pieces, toss thoroughly with the salt, then pack the salted curds into a cloth-lined mould.
6. Press at light pressure for 1 hour, redress the cheese in fresh cloth, then press at higher pressure for 12 hours and again for 24 hours, turning between each pressing.
7. Air-dry the cheese for 2 to 3 days until the surface is dry to the touch, rub the rind with the softened butter to protect it, then age in a cool cellar at 10 to 13 C (50 to 55 F) for at least 3 months, turning regularly.

You'll use: Large pot