Another Cheshire Cheese recipe

This is an alternative Cheshire Cheese recipe from Donna McMurtry in Alberta, Canada. It uses Crème Fraiche as a starter; I have not yet tried it, but thought it was worth inclusion on the website.

3 Imp. gal. whole milk,
4 ozs crème fraiche;
a generous 1/2 tsp Calc. Chlor. and the same of animal rennet; or ½ tablet;
3 tbs sea salt.
6" x 5" mould.

Don't use calcium chloride if you have raw milk. Crème Fraiche- the evening before, add 1 TB. Cultured buttermilk to 1 cup heavy cream. Loosely cover dish with plastic wrap. Set in a warm place overnight.

1. Put milk, cream and crème fraiche in pot, mix for a minute and raise temp. to 86°F/30°C. Cover and hold for 30 mins, with the pot covered in towels or a blanket.
2. Add Calc. Chlor., and mix, raise temp. to 86°F again, cover, hold and blanket for 10 mins.
3. Add rennet and mix. Raise temp. to 86°F again, cover, hold and blanket for 45 mins, or until a clean break is reached.
4. Cut curd into 1/2 inch pieces. Let stand for 5 mins, then take off whey until the curds can be seen just below the level of the whey.
5. Cook curds, raising temp. gradually to 90°F/32°C over an hour. Stir gently and intermittently for 50 mins. That is, an hour all told; 50 mins of intermittent stirring and 10 mins of pitching/settling.
6. Cover and blanket for 40 mins.
7. Pitch curds and pour off whey, retaining curds in pot.
8. Let curds cake at bottom of pot for 30 mins and press down with hand at 10 min intervals to aid the whey flow. Maintain temp.
9. Tip off rest of whey, keeping curd cake whole, then cut curd into equal fist-sized chunks. Return to pot. Raise temp. to 90°F/32°C again. Cover and blanket for 3 hours. Check temp. every so often and heat pot if it drops.
10. Tip off any whey in the pot and tear chunks into 1" pieces and salt in the pot.
11. Press into cheesecloth lined mold and add weight at 14lb for 30 mins. Turn cheese, adjust cloth and weight at 28lbs for 30 mins.
12. Turn cheese, adjust cloth and press at between 56 - 60lbs for 16 hours. Take off cloth, turn cheese and put back in press at the same press weights for 3 hours to get rid of cloth marks.
13. Salt cheese all over with 1 tsp salt and dry on cheese mat/rack at room temp., under gauze, for a day. ( I just vac-pac once it feels dry.) Next day wipe off brine and return to drying at room temp. for 7 to 10 days, depending on when the rind, bottom and top, feels dry to the touch and there's no more seepage of whey. Turn once a day.
14. Then either bandage cheese and age at 60°F/16°C for 2 months and up to a year, turning cheese daily for three months then twice a week up until time of eating, OR don't bandage, but leave to develop a natural rind with the same aging conditions as a bandaged one.

This makes a white Cheshire, but some people colour it with annatto. Originally, Cheshires made beyond Cheshire's borders had to be coloured and that was done either with carrot juice or beetroot juice.