Summary

A step-by-step overview of how cheddar cheese is made and aged, from milk preparation through pressing and curing. Explains common standards and yields, optional milk treatments, and the role of starter cultures, rennet, cutting and cooking curds, cheddaring, milling, salting, molding, pressing, and aging conditions. Describes how aging time affects flavor and texture and summarizes what high-quality cheddar should taste and feel like. Includes notes on raw milk cheddar aging requirements and points to resources for value-added dairy producers.