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How To Bandage Your Finished Cheddar

Once you have pressed your curds and removed the finished cheddar from the mold, your cheese is ready to be bandaged. Follow the directions below and you will have a beautiful, bandaged cheddar to age!

 Start by cutting 2 circles of muslin slightly bigger than the top of the cheese
sanitize and soak these in warm water, then spread evenly over the surface and smooth out from center to edge
next bandage the other end and repress for an hour or so
at max pressure
the side should now be finished in a similar manner to the top and put back to press overnite
upon removing from the press we have a cheddar wrapped in cloth and ready to age for the next 8-24 months
it now goes to it's shelf in the cave at 55F.. 85% humidity to be turned once a day for the first 8-12 weeks

after about 2-3 weeks the first natural molds will begin to grow and spread over time..
at 2-3 months begin turning
only 2 times each week
this mold will eventually dry off as the cheese moisture decreases leaving a rather rustic surface after 8-12 months.

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New England Cheesemaking Supply Company
54B Whately Rd, South Deerfield, MA 01373
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